Dairy Farmers of Canada

Mushroom & Spinach Pasta

This recipe is taken from the 2002 Milk Calendar. A delicious vegetarian dish.

  • Prep: 15 min
  • Cooking: 15 min
Yields 4 servings
mushroom spinach pasta


  • 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 information

Per serving
Energy: 492 Calories
Protein: 19 g
Carbohydrate: 86 g
Fat: 8 g
Fibre: 7.3 g
Sodium: 899 mg

Top 5 Nutrients

(% DV*)
Calcium: 19 % / 214 mg
Folate: 110 %
Niacin: 56 %
Riboflavin: 48 %
Thiamin: 50 %