This Creamy Mushroom and Spinach Pasta is an easy, but elegant vegetarian pasta dish. Hearty mushrooms and whole wheat pasta make it a filling dinner without any meat!
Happy Friday! I hope everyone had a great week. Today’s recipe isn’t pizza, but it is carb loaded and delicious! This Creamy Mushroom and Spinach Pasta is perfect to make this weekend or for meatless Monday. It looks like a fancy dinner, but it’s actually very easy to make.
The week started out warm and perfect and now it’s back to feeling like winter. I was been able to run in shorts twice this week, but I definitely won’t be tomorrow. 17 degrees isn’t exactly shorts weather, hopefully it won’t stick around too long.
The return of the cold weather has me craving comfort food and this Creamy Mushroom and Spinach Pasta is total comfort in a bowl. I’ve had this recipe forever, but it’s been a while since I’ve made it. Since my husband loves both pasta and mushrooms I decided to make it for Valentine’s Day.
While this isn’t a one pot meal, it’s pretty darn close. Aside from cooking the pasta, everything else comes together in one skillet. As I mentioned above, this is a great pasta dish to make for meatless Monday. The recipe uses shiitake mushrooms, but any variety would be good (I would skip the flavorless white button mushrooms). I love the texture of shiitakes and that slightly smoky, woody flavor they have. It give the pasta a “meatiness” without the meat.
Along with the mushrooms, there is also plenty of spinach, shallot and garlic. Then of course there’s the creamy sauce! Half and half adds a wonderful creamy, richness and shredded parmesan cheese ties everything together with it’s nutty, salty flavor. This recipe can easily be made gluten-free as well by using a gluten-free pasta.
Today I’m sharing the easy, but elegant pasta dish over on Spoonful of Flavor. Head on over and grab the recipe so you can make it this weekend! Enjoy!
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