mushroom, spinach and parmesan come together for the perfect pasta combination.
It’s time for a cozy pasta recipe that hits the spot on a rainy day (which happens to be the mood right now, as we’re in that spring rainy period) – but even if it’s not a rainy day and you just want some satisfying, easy-to-make pasta, this is for you. Also, it *could* be something you eat cold the next day, if that’s something that appeals to you.
I stocked up on a variety of red lentil noodles recently, which is such a treat as I don’t often have pasta. Red lentil noodles, while grain free, are not always considered SCD unless the lentils are soaked, which for the average brand, they are not. Hence, I have not included this recipe under my “SCD legal” category, although if you’re on a less strict or modified version of the diet, as I tend to be these days, you can definitely eat these. Also, if you’re generally just grain free, then none of this is a concern for you in the first place and just skip ahead!
I chose a rotini noodle for this dish and I think it really works well, however, it’s versatile and you can certainly do another type of noodle based on what you have on hand – I’m all for easy swaps like that. It’s also a meat-less option, however, you could feel free to also add in some cooked chicken breast or chunks of sausage if you’re looking to add some meat or extra protein to this dish, either would pair really well with it.
This pasta isn’t too saucy, it’s more creamy and cheesy with the perfect combination of veggies (aka mushroom and spinach, a match made in heaven). You use coconut milk and broth or chicken stock to create the ‘sauce’, with the addition of parmesan cheese of course. It’s very simple to throw together and could be used as a main course or a side dish – if you don’t add any additional meat to this pasta, I could see this being served with a nice chicken breast or a pork chop for example.
Find the recipe below, and let me know if you end up making it! Drop me a comment to tell me how it went. Follow me on Instagram @grainfreee for more recipes and food inspiration daily!
A few more recipes if you’re looking for some yummy meal inspiration:
- BUTTERNUT SQUASH MAC AND CHEESE
- LAMB BURGERS WITH HOMEMADE TZATZIKI
- LEMON GARLC BUTTER PAN-FRIED CHICKEN THIGHS WITH GREEK SALAD
- AIR FRYER WHOLE ROASTED ROTISSERIE-STYLE CHICKEN
grain free mushroom spinach parmesan pasta: ingredients
- 1 cup frozen or fresh spinach
- 227 grams mushrooms (1 pack, approx 1 + 3/4 cups)
- 2 cloves garlic
- 1 cup shredded parmesan, divided
- 1/2 cup coconut milk
- 1/4 cup broth or stock
- 1/2 tsp dried oregano
- salt and pepper to taste
- 1-2 tbsp olive oil
- 227 grams (1 box) prepared grain free pasta (prepare according to directions, i used a rotini noodle)
grain free mushroom spinach parmesan pasta: how to
- start by cleaning and drying your mushrooms, and dicing them up.
- warm the olive oil in a cast iron skillet over medium heat, and meanwhile, you can prepare your grain free pasta according to the directions – for this recipe, a grain free rotini works really well, but any pasta will do!
- add the mushrooms in the cast iron skillet once hot, sautéing for a few minutes.
- once they’ve been in the pan for a few minutes, add in your garlic, and allow to sit for another 6 minutes or so, until browned.
- add in your broth or stock and coconut milk, as well as the spices, and simmer, reducing heat to medium low.
- simmer for five minutes before adding 1/2 cup parmesan. continue to simmer for a few more minutes before adding in spinach.
- as the spinach wilts, finally, add in your cooked pasta, mixing altogether.
- add the remaining half a cup of parmesan, and combine again. serve hot!
grain free mushroom spinach parmesan pasta
Ingredients
- 1 cup frozen or fresh spinach
- 227 grams mushrooms (1 pack, approx 1 + 3/4 cups)
- 2 cloves garlic, minced or finely chopped
- 1 cup shredded parmesan, divided
- 1/2 cup coconut milk
- 1/4 cup broth or stock
- 1/2 tsp dried oregano
- salt and pepper to taste
- 1-2 tbsp olive oil
- 227 grams (1 box) prepared grain free pasta prepare according to directions, i used a rotini noodle
Instructions
- start by cleaning and drying your mushrooms, and dicing them up.
- warm the olive oil in a cast iron skillet over medium heat, and meanwhile, you can prepare your grain free pasta according to the directions – for this recipe, a grain free rotini works really well, but any pasta will do!
- add the mushrooms in the cast iron skillet once hot, sautéing for a few minutes.
- once they've been in the pan for a few minutes, add in your garlic, and allow to sit for another 6 minutes or so, until browned.
- add in your broth or stock and coconut milk, as well as the spices, and simmer, reducing heat to medium low.
- simmer for five minutes before adding 1/2 cup parmesan. continue to simmer for a few more minutes before adding in spinach.
- as the spinach wilts, finally, add in your cooked pasta, mixing altogether.
- add the remaining half a cup of parmesan, and combine again. serve hot!