Creamy Mushroom and Spinach Pasta
Whip up a quick, mouth-watering meal with this Creamy Mushroom and Spinach Pasta! This gluten-free recipe brings together a lush, savory cream sauce with the wholesome goodness of veggies and protein-packed chicken sausage. It's easy to make and ready in less than 30 minutes so it's perfect for busy weeknights when you're craving something comforting and nutritious!
Equipment
- large pan
- spatula
- medium pot
- colander
Ingredients
- 8 oz dry chickpea pasta (or pasta of choice)*
- 1 tbsp avocado oil
- 1 tbsp butter
- ½ yellow onion finely diced
- 8 oz baby bella mushrooms sliced
- 3 garlic cloves minced
- 1 tbsp gluten free 1-to-1 flour (or normal AP flour)
- 1 tsp italian seasoning
- 1 tsp kosher salt
- ¼ tsp black pepper
- ⅔ cup chicken bone broth **
- ½ cup heavy cream
- ¼ packed cup finely grated parmesan cheese
- juice from ½ lemon
- 1 tsp dijon mustard
- 12 oz fully-cooked chicken sausage sliced***
- 3 oz baby spinach
- chopped parsley optional, for topping
Instructions
- First, bring a medium pot of water to a rolling boil. Be sure to heavily season the water with kosher salt. Then, add chickpea pasta and cook to al-dente according to package instructions.8 oz dry chickpea pasta
- Meanwhile, bring a large pan to medium heat. Once hot, add the butter and avocado oil. When the butter has melted, add the onion and mushrooms. Spread out as much as possible in the pan - some overlap is inevitable though. Let cook, undisturbed, for 2 minutes. Then, stir and let cook for about 2 more minutes.1 tbsp avocado oil, 1 tbsp butter, ½ yellow onion, 8 oz baby bella mushrooms
- Add in garlic, stir, and cook for 1 more minute. Then, sprinkle the flour and seasonings over the mushrooms. Stir to coat, and let the flour cook off for about 1 minute.3 garlic cloves, 1 tbsp gluten free 1-to-1 flour, 1 tsp italian seasoning, 1 tsp kosher salt, ¼ tsp black pepper
- Little by little, pour in the broth, stirring after each addition. Then, add in the heavy cream, parmesan, lemon juice and dijon. Stir until combined and smooth.⅔ cup chicken bone broth, ½ cup heavy cream, ¼ packed cup finely grated parmesan cheese, juice from ½ lemon, 1 tsp dijon mustard
- Once the sauce is bubbling, reduce the heat to a simmer and add in the spinach and chicken sausage. Continue to let it cook, stirring occasionally, until the spinach is wilted and the chicken sausage is warm, about 3-5 minutes.12 oz fully-cooked chicken sausage, 3 oz baby spinach
- When the pasta is cooked to al-dente, set aside some of the pasta water and then drain off the rest. Add the pasta to the pan with the sauce and gently stir to coat. Add a small amount of the reserved pasta water, as needed, to help the sauce stick to the pasta.
- Optionally, top with more grated parmesan, chopped parsley and fresh cracked black pepper. Enjoy!chopped parsley
Video
Notes
*NOTE: I went with chickpea pasta here to boost the protein and fiber content, but you can use whatever you prefer! I also love Jovial brown rice pasta for a gluten free option. I recommend using a short pasta shape (such as penne, fusilli, farfalle, etc) instead of a long shape like fettuccine. **NOTE: You can certainly use normal chicken broth, however it will decrease the amount of protein. Another delicious option would be to use a dry white wine! ***NOTE: I used these Wild Mushroom with Italian Herbs chicken sausage links from Bilinski's. Whole Foods also carries their own brand of chicken sausage that I like a lot!
Nutrition
Calories: 486kcal | Carbohydrates: 40g | Protein: 35g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1385mg | Potassium: 666mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2530IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 7mg