grain free mushroom spinach parmesan pasta
mushroom, spinach and parmesan come together for the perfect pasta combination
Servings: 2 -4 people
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!