CREAMY SPINACH AND MUSHROOM PASTA
This creamy, spinach and mushroom pasta is perfect cosy comfort food. It's really tasty and satisfying, quick and easy to make, great for a tasty weeknight dinner.
Provided by Michelle Alston
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saute pan, add the shallots and cook over a low to medium heat for about 5 minutes or until the shallots are soft.
- Bring a large saucepan of water to the boil and add the pasta, cook until the pasta is almost cooked.
- Add the butter to the pan then add half the mushrooms. Cook over medium heat until the mushrooms release their juices. As soon as those mushrooms are cooked move them to one side of the pan then add the remaining mushrooms. Add the garlic and thyme and cook for another minute or two. Season with salt and pepper.
- Now slowly pour in the cream, let in bubble up then add about two tablespoons of water from the cooking pasta and stir well. This will help the sauce stick to the pasta. Next stir in the cheese. As soon as the cheese has melted turn off the heat.
- Now add in the spinach, add half first. Once it has wilted add the remaining spinach.Drain the pasta then add it to the sauce, tossing gently.Once the pasta is covered in the sauce add the toasted pinenuts.
- Serve immediately with a garnish of chopped parsley, some extra grated cheese and some freshly cracked black pepper.
Nutrition Facts : Calories 484 kcal, Carbohydrate 34.2 g, Protein 12.7 g, Fat 33.9 g, SaturatedFat 3.7 g, Cholesterol 48 mg, Sodium 240 mg, Fiber 2.3 g, Sugar 0.6 g, ServingSize 1 serving
CREAMY MUSHROOM, BACON AND SPINACH PASTA - LOW FAT
This pasta has a delicious creamy taste without the fat! Try it .. you will not be disappointed. It is also quick and easy to prepare.
Provided by Jac8136
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to the boil.
- Spray a pan with olive oil spray and sauté finely chopped onion, capsicum, bacon and garlic.
- When soft add mushrooms and as much or as little chilli as you like.
- Cook until soft.
- Put pasta into boiling water and bring back to the boil.
- Cook to your liking.
- Add dijon mustard and evaporated milk to the onion mix.
- Stir to combine and heat very gently until pasta is ready.
- If you like a'wetter' sauce add a small amount of the pasta cooking water to the onion/milk mixture.
- Place washed spinach leaves into a colander.
- When ready drain the pasta over the spinach.
- This will wilt the spinach- the only'cooking' it needs.
- Add the pasta/spinach mix to the sauce.
- Stir to combine.
- Serve topped with freshly ground black pepper and parmesan cheese if desired.
- **Note: In Australia, on the Weight Watchers points plan, WW bacon is 1/2 a point for 3 slices and the small tin (185ml) of carnation brand light and creamy evaporated milk is 3 points.
CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS
This is a quick dinner I made one night with what I had in the freezer and fridge regularly. We really enjoyed it. We didn't have any meat, but I will probably make it again with fish or chicken. This could be a gluten free meal by substituting gluten free pasta. I used corn spaghetti. It could also be made vegetarian by substituting vegetable stock.
Provided by anneygirl
Categories Spaghetti
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 13
Steps:
- Put water onto boil for pasta. Salt water and cook according to package.
- Add spinach and peas to past for last four minutes of cooking time.
- Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
- Heat olive oil and margarine in skillet over medium high heat.
- Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
- Whisk in flour. Cook for another minute.
- Whisk in chicken stock until well blended. Then add half and half.
- Simmer until thickened. Whisk in Parmesan cheese.
- Salt and pepper to taste.
- Drain pasta, spinach, and peas and toss with sauce.
CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA
Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.
Provided by Bibi
Categories Pasta and Noodles Pasta by Shape Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
- Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
- Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
- Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 47.2 g, Cholesterol 78.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 35.2 g, SaturatedFat 3.7 g, Sodium 610.3 mg, Sugar 4.4 g
CREAMY SPINACH & MUSHROOM PENNE
Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
- Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.
Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
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