This healthy spinach mushroom pasta dish is a popular choice for vegetarians and meat-lovers alike. Hearty whole-wheat pasta is quite filling, and a full pound of sliced mushrooms makes this dinner truly satisfying.
8 ounces whole-wheat pasta
2 tablespoons olive oil
1 garlic clove, minced
1 pound sliced mushrooms
6 ounces cream cheese
1/2 cup milk
8 cups lightly packed spinach
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup grated parmesan cheese
How to Make It
Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.
Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with parmesan on the side.
The recipe overall was easy to follow. Directions were clear. The only thing was that there wasn't enough sauce, and the taste was a little bland. I had to add a little more salt and pepper just to get a more better taste out of it. I also would recommend adding another vegetable that has texture. Everything was just pretty mushy. The end result did turn out like the picture shown, just used different type of noodles. I would recommend adding a little more spices to add kick to it. Also, it needs a lot more sauce. It was kinda dry after a couple minutes. So if I were to make this recipe again, I would double the milk and cream cheese so it won't be as dry.
This spinach mushroom pasta recipe was an easy and simple recipe to follow. The thing that turned out well was that we were able to make it within the time limit. Our final product was similar to the picture in this recipe. We changed it from regular spaghetti to penne pasta, and it turned out really well. We also added more spices to enhance the flavor since it was a little plain. If we were able to make this recipe again we would put in all of the cream cheese rather than just 6 ounces to give it more flavor. I would recommend this recipe to my mom and I did because it's so simple and easy to make. And the cream cheese/milk can easily be replaced with alfredo sauce as well.
Overall, the recipe was easy to follow and the food turned out pretty well. The flavors were kind of plain so I did add some more salt and less chives. If I did this recipe again, I would've seasoned the mushrooms so that there would be more flavors. The final product looked amazing and very similar to the professional picture. If you like anything quick and easy, this would definitely be a good recipe for you!
My family and I really liked this recipe. I used less fat cream cheese and 2% milk. We served it with steamed zucchini and yellow squash to round out the meal. It is definately a keeper. I would serve this on a special occasion maybe adding some garlic bread.
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