Creamy Mushroom Spinach Pasta

This easy-to-make Creamy Mushroom Spinach Pasta is vegetarian and ready in under 30 minutes. It’s delicious, craveable, healthy comfort food!

This creamy mushroom spinach pasta is the number one thing I recommend to help you survive the rest of winter.

It’s a warm, creamy, craveable bowl of comfort food.

But it has lots of nutritious ingredients too, to keep you energized and healthy through these bleak and dark and freezing times.

There’s lots to love about this recipe, but here’s my favorite: it’s so easy!

You can throw this pasta dish together in about 25 minutes.

And this one only requires eight ingredients.

If you’re trying to get more meatless meals into your life, this mushroom spinach pasta is for you!

This recipe is vegetarian, with lots of healthy, fresh ingredients like chopped walnuts, spinach, and mushrooms.

And if you’d like to add extra protein, it tastes great with sautéed chicken too!

Here’s the secret to making this mushroom spinach pasta super rich, creamy, and craveable:

A dollop of sour cream mixed in!

The thing is, to get a really flavorful, creamy pasta, you don’t need lots of butter and cream.

The mushrooms, thyme, and white wine already add a ton of flavor.

And the little hint of creaminess just makes it perfect, without adding too much heaviness…

This one is enough to satisfy every creamy pasta craving, and it feels healthy and nourishing at the same time.

Here’s The Recipe For Creamy Mushroom Spinach Pasta:

Creamy Mushroom Spinach Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jen Elizabeth's Journals
• Prep Time: 13 minutes
• Cook Time: 12 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Vegetarian
• Cuisine: Italian Inspired

Print Recipe

Pin Recipe

---

Description

This easy-to-make Creamy Mushroom Spinach Pasta is vegetarian and ready in under 30 minutes. It’s delicious, craveable, healthy comfort food!

---

Ingredients

Scale 1x2x3x

• 1/3 cup walnuts, chopped
• 8 ounces whole wheat cavatappi pasta (or substitute farfalle or orecchiette)
• 2 Tablespoons olive oil
• 1 small shallot, diced (about 1/2 cup diced shallot)
• 8 ounces sliced mushrooms
• 3 cups fresh baby spinach, chopped (about 2–3 ounces)
• 1 teaspoon dried thyme
• 2/3 cup dry white wine
• 1/3 cup organic sour cream
• Sea salt and ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees F. Arrange walnuts on a parchment-lined baking sheet. Toast in the oven until lightly golden, about 5 minutes. Watch carefully, they burn quickly! Set aside.
2. Meanwhile, bring a stock pot of water to a boil. Salt the water and add the pasta. Cook according to package instructions, until pasta is al dente.
3. Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the shallot and mushrooms. Season with salt and pepper and cook, stirring often, until veggies are softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes.
4. Add the thyme and white wine and cook until wine is reduced by two-thirds, about 3-4 minutes.
5. Add toasted walnuts, sour cream, and pasta to the sauté pan. Stir until pasta is evenly coated in sauce. Turn off heat and season to taste with salt and pepper. Enjoy!

---

For More Recipes You Might Love, Check Out:

20-Minute Creamy Parmesan Mushroom Fettuccine

30-Minute Cheesy Broccoli Pasta Bake

Easy Vegetarian Skillet Lasagna

Easy 30-Minute Eggplant Pasta Skillet

Pin on Pinterest: