Mushrooms and spinach are two of my favorite vegetables. They go so well in this creamy mushroom and spinach pasta. This is a healthy meal that doesn’t take very long to make at all. I used brown rice pasta in this creamy mushroom and spinach pasta to keep it gluten free. You can probably use regular pasta as well if you have no issues with gluten. If you also enjoy spinach and mushrooms together, you may also like this recipe.
I used full fat coconut milk in the can to give this pasta a creamy texture and taste. Not only does the coconut add to the taste, but the richness of it will keep you satisfied after only a small amount. This creamy mushroom and spinach pasta is more heavy on the vegetables than it is on the pasta. If you are grain free, you may also be able to make this dish with zucchini noodles.
Creamy Mushroom and Spinach Pasta
Creamy Musroom and Spinach Pasta
A healthy dinner ready in under 30 minutes!
- 4 cups mushrooms sliced
- 1 pkg gluten free spaghetti
- 1 can full fat coconut milk
- 3 cups spinach
- 2 cloves garlic minced
- 1/4 tsp cayenne
- sea salt to taste
- Cook spaghetti as per package instructions. Set aside. For sauce, add mushrooms, coconut milk, garlic, sea salt and cayenne in a saute pan . Cook on medium heat covered until mushrooms are soft, about 10 to 15 minutes. Turn heat to very low, uncover, and add spinach and spaghetti. Mix until the spinach had wilted and remove from heat. Ready to serve.
This recipe should keep in the fridge for at least 4-5 days. Enjoy!
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