Creamy Mushroom Spinach Pasta

Image courtesy of EatingWell.com

Recipe from

Eating Well

Prep Time

10 minutes

Cooking Time

30 minutes

Total Time

40 minutes

Serves

4

Ingredients

10 ounces whole-wheat spaghetti pasta (or replace with Lentil pasta)
3 Tbsp. extra virgin olive oil
2 – 8 oz. packages of cremini mushrooms
3 garlic cloves, minced
1/2 cup half-and-half
2 Tbsp. white Miso
4 cups fresh baby spinach (packed)
1/4 cup grated Parmesan cheese
2 Tbsp. lemon juice

Instructions

Bring a pot of water to a boil. Cook pasta according to package directions; drain, reserving 1 cup of the cooking water. Set aside.
Heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms are tender and beginning to brown, about 8 minutes. Whisk together half-and-half, miso and 3/4 cup of the reserved pasta cooking water in a small bowl.
Reduce heat to medium; add the half-and-half mixture to the mushroom mixture. Cook, stirring constantly, until the miso breaks down, about 1 minute. Add spinach and Parmesan; cook, stirring constantly, until the sauce slightly thickens and the spinach wilts, about 2 minutes. Add the pasta; toss gently to coat, adding more reserved cooking water if needed to reach desired consistency. Remove from heat and stir in lemon juice.

Nutrition

Per Serving: 464 calories; fat 17g; cholesterol 17mg; sodium 471mg; carbohydrates 66g; dietary fiber 10g; protein 19g; sugars 7g; niacin equivalents 11mg; saturated fat 5g; vitamin a iu 3843IU; potassium 885mg.

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