Creamy Mushroom Pasta with Lemon and Herbs
Mushroom pasta with gobs of fresh herbs, spinach, lemon, and yogurt. Feel free to add some Italian sausage, crisp bacon, or sliced chicken breasts. Recipe adapted from Deliciously Ella.
Ingredients
- 3 cups shell pasta
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon red pepper flakes or to taste
- 1 onion chopped
- 3 garlic cloves minced
- 3 ounces mushrooms thickly sliced
- ¼ cup chopped basil (1 large bunch)
- 2 tablespoons finely chopped fresh sage
- 2 teaspoons chopped fresh thyme leaves
- 6 ounces fresh spinach
- kosher salt and pepper to taste
- ¼ cup plain yogurt I used Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- grated parmesan as desired
Instructions
- Cook your pasta in a pot of boiling, salted water to al dente according to package directions.
- While the pasta is cooking, place a large sauté pan over medium heat. Swirl the oil in the pan, then add the red pepper flakes and onions, cooking until the onions are tender, about 3 minutes. Add the garlic, and cook another 1 minute until fragrant. Add the mushrooms to the pan and sauté them until they are tender and begin to brown, 5 more minutes. Stir in the fresh herbs and spinach so that they just being to wilt and turn the heat down to low. Season generously with salt and pepper to taste.
- Drain the pasta. Stir the yogurt and lemon juice into the pasta until coated and creamy. Toss the pasta with the mushroom and spinach mixture. Serve with freshly grated parmesan as desired.
Nutrition
Serving: 1gCalories: 386kcalCarbohydrates: 64gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 50mgPotassium: 579mgFiber: 5gSugar: 5gVitamin A: 4168IUVitamin C: 20mgCalcium: 115mgIron: 3mg
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