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Browned Mushroom Fusilli pasta with Spinach. Easy weeknight meal. Use whole grain or gluten-free fusilli or other pasta. Vegan Recipe
The pasta is flexible to taste. Cook the mushrooms a few minutes longer to caramelize them and change up the taste. Add other herbs. Add in a few cloves of garlic along with the mushrooms. Use other greens like Kale, Rainbow Chard, Mustard, collard.
Today has been a crazy day! We went around putting up fliers for the auction, grocery shopping, chewie time(his energy is back right in time with the hint of spring), and then whipping up some vegetable burger patties for tomorrow’s make your own burger party! Black eyed pea, potato and Kale patty, Cauliflower Potato tomato indian spiced patty, and a tempeh marinated in soy maple zest which will be blackened.
Spinach and Browned mushroom fusilli
Easy weeknight meal. Use whole grain or gluten-free fusilli or other pasta. Vegan Recipe
Ingredients
- 2 cups whole grain Fusilli , cooked al-dente
- 1.5 cups chopped/sliced mushrooms, white, medium portabellas, shittake, any of choice
- 2 cups chopped packed spinach
- 2 Tablespoons extra virgin olive oil, divided
- 1-2 teaspoons herbs of choice, I used fresh thyme and basil
- 1/2 teaspoon salt , to taste
- 1/2 teaspoon chili flakes, or to taste
Instructions
- Cook the Fusilli or any pasta of choice according to instructions. Reserve some of the water
- In a large pan, add 1 tbsp oil and heat on low-medium.
- Add the mushrooms, a pinch of salt, Mix well to coat and cook partially covered for 10-15 minutes until mushrooms start to brown. Stir 2-3 times in between.
- Add spinach, mix and cook covered till wilted, 3-5 minutes.
- Add the salt, pepper and herbs and a 1/4 cup or more reserve water.
- Mix well, let simmer on low, covered for 2-3 minutes. Fold in the extra virgin olive oil and minced garlic and mix well.
- Add pasta, mix, taste, adjust salt, spice, herbs. Take off heat after a minute.
- Serve hot!
Notes
Nutritional values are based on one serving
Nutrition
Calories: 309kcal, Carbohydrates: 38g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Sodium: 621mg, Potassium: 453mg, Fiber: 7g, Sugar: 2g, Vitamin A: 2960IU, Vitamin C: 10mg, Calcium: 49mg, Iron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
What a marvelous pasta recipe. I love the light mushroom sauce and spinach greens. Healthy is the way to go, all the time! =)
Gorgeous dish of fusilli. I lve simple pasta dishes like this and could eat it every day. Perfect for #pastalove month:)
your pasta posts always make me swoon, and i don’t even eat pasta! your photos look especially gorgeous. also, i can’t wait to get your “make your own burger” recipes- they sound AWESOME!
Thanks Caitlin! We ate all of the burgers, so will have to make them again for pictures:) It was a make your own panini, i baked up some patties, rosted veggies and sauces last night and then kept it out with a hot panini grill!
I don’t eat pasta either but this looks way yum! (minus the mushrooms..I’m not a fan of those) and a make your own burger party!? That sounds so fun! I hope you haves good time 🙂
We hads a good time! too much food too!
I don’t eat much pasta but the spinach and mushrooms are enough to make me want to!
i love greens and mushrooms together!
Looks very simple and delicious.
Yum – I did a mushroom & greens pasta too – so simple yet so delish! Happy #pastalove!
You can never go wrong with pasta, especially a healthy, whole grain variety. Those quick cooking noodles have saved me so many times on hectic days, and this looks like another fool-proof go-to dish.
yup. totally a life saver for those busy days!
What a healthy and satisfying pasta dish. I love mushroom pasta dishes.
I’ll try this with kale and rainbow chard. Yum, I love the browned mushrooms. Thanks for this recipe, sending some #pastalove your way…and crossing fingers for the fundraiser!
Thanks RG.:)