Mushroom & Spinach Pasta
This recipe is taken from the 2002 Milk Calendar. A delicious vegetarian dish.
- Prep: 15 min
- Cooking: 15 min
- 12 oz (375 g) rotini or rigatoni or farfalle pasta
- 1 tbsp (15 mL) olive oil
- 3 garlic cloves minced
- 1 chopped onion
- 1 tsp (5 mL) dried thyme
- 4 cups (1 L) sliced mushrooms
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 2 cups (500 mL) chopped fresh spinach
- 1/2 cup (125 mL) fresh basil or fresh parsley chopped
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- Freshly grated Canadian Parmesan cheese
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Cook pasta according to package directions. Drain.
In large non-stick skillet, heat oil over medium-high heat; cook garlic, onion and thyme, stirring, for about 1 min. Add mushrooms; cook, stirring often, for about 8 min or until starting to brown. Sprinkle with flour; cook, stirring, for 1 min.
Gradually stir in milk; bring to boil and cook, stirring, for about 3 min or until thickened. Stir in spinach, basil, salt and pepper; cook just until spinach is wilted. Toss with pasta.
Serve sprinkled with Parmesan cheese.
For the Adventurous: For a unique twist add wild mushrooms with fresh mushrooms. Soak 1/2 oz (15 g) dried porcini, crimini, shiitake or oyster mushrooms in 1/2 cup (125 mL) boiling water for 20 min. Drain, reserving liquid, and chop; add with fresh mushrooms. Proceed to step 3. Stir reserved liquid from soaked mushrooms in with milk. Proceed as above.
Healthy Eating Tip: Fine folate- One serving of this recipe is an excellent source of folate. milk, spinach and pasta contain folate, a vitamin that helps produce red blood cells.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||19 % / 214 mg|