Pasta With Mushrooms And Spinach Recipes

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SPINACH & MUSHROOM PASTA



Spinach & Mushroom Pasta image

Make and share this Spinach & Mushroom Pasta recipe from Food.com.

Provided by Moody

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces rotini noodles
1 tablespoon olive oil
3 cloves garlic, minced
1 cup onion, chopped
1 tablespoon fresh thyme
4 cups mixed fresh mushrooms, sliced (oyster, shiitake, cemini, portobello etc...)
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh spinach, rinsed well & chopped
1/2 cup fresh basil, chopped
1 teaspoon salt
fresh ground pepper
freshly grated parmesan cheese

Steps:

  • In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
  • Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
  • Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
  • Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
  • Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.

PASTA WITH MUSHROOMS AND SPINACH



Pasta with mushrooms and spinach image

Make and share this Pasta with mushrooms and spinach recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces pasta, i use farfalle or penne
2 tablespoons olive oil
8 ounces mixed mushrooms, eg,oyster,shitake and field,thickly sliced
2 cloves crushed garlic
4 ounces baby spinach leaves, washed and dried
6 sun-dried tomatoes, finely chopped (in oil)
salt
freshly ground black pepper
fresh basil leaf (for garnish)
halved cherry tomatoes (for garnish)

Steps:

  • Cook the pasta in lightly salted boiling water as per packet instructions.
  • Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked.
  • Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste.
  • Drain pasta and toss into the mushroom and spinach mixture.
  • Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.

ROUND 2 RECIPE - SPINACH AND MUSHROOM PASTA



Round 2 Recipe - Spinach and Mushroom Pasta image

Provided by Sandra Lee

Time 15m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons canola oil
One 10-ounce package baby portabella mushrooms, sliced
Kosher salt and freshly ground black pepper
Reserved cooked onion from Spinach and Pasta Pie, recipe follows
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped garlic
Reserved spinach from Spinach and Pasta Pie
Reserved cooked pasta from Spinach and Pasta Pie
1/4 cup chopped fresh basil
1/4 cup grated Parmesan
1 tablespoon olive oil
3 large eggs, divided
Kosher salt and freshly ground black pepper
2 tablespoons canola oil, divided
One 16-ounce box spaghetti, cooked according to package directions, drained
1 medium onion, chopped
2 teaspoons chopped garlic
1/4 cup milk
2 teaspoons Italian seasoning
Half 4-ounce package crumbled feta cheese
Two 10-ounce packages frozen chopped spinach, thawed and drained
1 plum tomato, sliced thin
1/4 cup grated Parmesan

Steps:

  • In a large skillet over medium heat, add the canola oil. When it is hot, add the mushrooms, season with salt and pepper, and cook until they are lightly browned and have given up their liquid, about 5 minutes. Add the reserved onions, Italian seasoning, red pepper flakes, and garlic and cook for 1 minute. Stir in the reserved spinach and cook until warmed through, about 2 minutes. Toss in the pasta and cook until it is warmed through, about 2 minutes. At the last minute, stir in the basil, cheese, and olive oil. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for another use). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
  • In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for another use).
  • In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for another use), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.

CREAMY MUSHROOM & SPINACH PASTA



Creamy mushroom & spinach pasta image

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Provided by Liberty Mendez

Categories     Dinner

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
150g tagliatelle
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
120g baby spinach
½ tsp chilli flakes (optional)

Steps:

  • Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
  • Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
  • Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY



Mushroom, Spinach & Sausage Spaghetti Recipe by Tasty image

Here's what you need: bacon, Italian sausage, red pepper flakes, medium yellow onion, garlic, mushroom blend, dry white wine, salt, pepper, spaghetti, grated parmesan cheese, pasta cooking water, fresh spinach

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 serving

Number Of Ingredients 13

2 strips bacon, chopped
1 lb Italian sausage, casing removed
1 ½ teaspoons red pepper flakes
1 medium yellow onion, minced
4 cloves garlic, minced
10 oz mushroom blend, sliced
½ cup dry white wine
1 teaspoon salt
1 teaspoon pepper
1 lb spaghetti, cooked
1 cup grated parmesan cheese
1 cup pasta cooking water, or chicken stock
5 oz fresh spinach

Steps:

  • Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
  • Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
  • In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
  • Add the garlic and sauté for 2 minutes, until fragrant.
  • Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
  • Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
  • Add the spaghetti and sausage mixture and toss to combine.
  • Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
  • Enjoy!

Nutrition Facts : Calories 996 calories, Carbohydrate 99 grams, Fat 43 grams, Fiber 6 grams, Protein 49 grams, Sugar 7 grams

MUSHROOM AND SPINACH FETTUCCINE



Mushroom and Spinach Fettuccine image

You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 9

8 oz uncooked fettuccine
3/4 cup roasted garlic-seasoned chicken broth (from 14-oz can)
2 packages (6 oz each) fresh baby button mushrooms, cut in half
6 cups loosely packed fresh spinach, chopped
1 cup cherry tomatoes, cut in half
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 cup evaporated fat-free milk (from 12-oz can)
1/4 to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)

Steps:

  • Cook and drain fettuccine as directed on package, omitting salt.
  • Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
  • Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
  • Place fettuccine on large platter. Top with spinach mixture and cheese.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY



Spinach Mushroom Pesto Spaghetti Recipe by Tasty image

Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 tablespoon canola oil
5 oz spinach
2 cups mushroom, sliced
1 teaspoon salt
1 teaspoon pepper
1 cup pesto
½ cup parmesan cheese
½ lb spaghetti, cooked

Steps:

  • Heat pot over medium-high heat.
  • Add oil to the pot.
  • Cook the spinach until wilted.
  • Add the mushrooms, salt, and pepper cooking until most of the water is gone.
  • Add the pesto and parmesan.
  • Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
  • Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 97 grams, Fat 60 grams, Fiber 6 grams, Protein 36 grams, Sugar 5 grams

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