Spinach and Browned mushroom fusilli

Mushroom fusilli in a white bowl with a fork. On a bamboo mat

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4 from 1 vote

Spinach and Browned mushroom fusilli

Easy weeknight meal. Use whole grain or gluten-free fusilli or other pasta. Vegan Recipe

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Italian, Vegan

Keyword: pasta main course, vegan pasta dish

Servings: servings

Author: Vegan Richa

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

US Customary - Metric

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

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