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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
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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.
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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.
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Spinach and Browned mushroom fusilli
 Easy weeknight meal. Use whole grain or gluten-free fusilli or other pasta. Vegan Recipe
Ingredients Â
- 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
InstructionsÂ
- 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!
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I love fresh, uncomplicated pasta dishes. It really reminds me life in Italy. Beautiful dish!
hehe looks like we both like our pasta dishes light and simple! love the spinach and mushrooms here :).
Such delicious flavors going on here, and I have a bunch of mushrooms in the fridge, so this is a perfect recipe to make! Happy #pastalove, and I’m heading over to check out the fundraiser now 🙂
Simple pasta dishes are my favorite. This looks ssoooo good! #pastalove!
Love your pasta toppings! That is MY kind of pasta 🙂 YUM! Sending you some #pastalove! Have a great week!
Cindy
i love how simple your pasta dish is! my kind of eats! sending some #pastalove to you!
I haven’t yet posted a pasta recipe in May (posted one on the last day of April, should have waited one more day!!!) but I’m loving looking through all these amazing dishes!! 🙂
fast and healthy pasta dish that is perfect for those weeknights when you are crammed for time. sending you some #pastalove
This looks amazing, but these Cauliflower Potato tomato indian spiced patty, sound even more amazing- are you posting this recipe?
Bid wars…that can get dangerous for me – but good for the cause 🙂
Thanks Heather! yeah i finally managed to take some pictures with one lonely patty that was left.. so i might jsut post it before i make a whole batch again!:)
Not many bid wars.. i need some more marketing!
What a lovely and a simple, yet flavorful dish!It could easily become my go to pasta :)Perfect for this weather!
Happy #pastalove 🙂