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Mushroom and spinach pasta

This side dish is perfect to accompany a chicken or beef dinner any night of the week.
Recipe provided by Dairy Farmers of Canada ©

4-6  servings  / 30 min

Prep 15 min / Cook 15 min

Ingredients
  • 12 oz (375 g) whole wheat rotini, rigatoni or farfalle pasta
  • 1 tbsp (15 mL)  olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp (5 mL) dried thyme
  • 4 cups (1 L) sliced mushrooms
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) 1% milk
  • 2 cups (500 mL) chopped fresh spinach
  • ½ cup (125 mL) chopped fresh basil or parsley
  • ½ tsp (2 mL) pepper
Directions
  1. Cook pasta according to package directions. Drain.
  2. In large non-stick skillet, heat oil over medium-high heat; cook garlic, onion and thyme, stirring, for about 1 minute. Add mushrooms; cook, stirring often, for about 8 minutes or until starting to brown. Sprinkle with flour; cook, stirring, for 1 minute.
  3. Gradually stir in milk; bring to boil and cook, stirring, for about 3 minutes or until thickened. Stir in spinach, basil, and pepper; cook just until spinach is wilted. Toss with pasta.
Nutritional info per serving (1 of 4)
  • Calories: 455
  • Protein: 21 g
  • Total fat: 6 g
    Saturated fat: 2 g
    Cholesterol: 6 mg
  • Carbohydrates : 86 g
    Fibre : 10 g
    Sugars: 9 g
    Added sugar: 0 g
  • Sodium: 79 mg
  • Potassium: 758 mg