Creamy Mushroom Pasta
A creamy pasta dish loaded with fresh mushrooms, spinach and Parmesan cheese! Add a fresh salad and fruit and your meal is complete!
Servings: 4
Calories: 343kcal
Equipment
- large skillet with lid
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 2 cloves garlic minced
- 8 ounces sliced fresh mushrooms
- 2 cups chicken broth
- 1/4 cup dry white wine*
- 1/2 cup milk
- 1/2 teaspoon black pepper
- 8 ounces dry linguine noodles
- 2 cups fresh baby spinach leaves
- 2 tablespoons grated Parmesan cheese
- additional Parmesan cheese optional
Instructions
- In a large skillet over medium heat, add the vegetable oil and diced onion. Let the onion cook until soft.
- Add the garlic and sliced mushrooms and stir to combine. Let the mixture cook for 1-2 minutes.
- Add the chicken broth, wine, milk and black pepper. Stir to combine, cover, and bring the mixture to a boil.
- Break the linguine in half (so they fit better in the pan), stir into the skillet, and cover with a lid. Keeping the skillet covered, cook the noodles until they are soft, stirring every couple minutes so the noodles do not stick together. This will take about 15 minutes (majority of the moisture will have been soaked up by the noodles). If the mixture is out of liquid before the time is up, add a couple more tablespoons of broth.
- Remove the lid and stir in the spinach. Let cook for 2 minutes to soften the spinach. Stir in the grated Parmesan and serve warm.
- Serve with additional Parmesan, if desired.
Notes
*The wine can be replaced with an additional 1/4 c chicken broth
Nutrition
Calories: 343kcal | Carbohydrates: 52g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 618mg | Potassium: 413mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2649IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 2mg