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Here is a very simple recipe for Mushroom and Spinach Spaghetti! I made a healthy version of this recipe, with lots of vegetables for a light and easy meal.
The health benefits of spinach
Spinach is a vegetable that has many positive effects on health. That is why you should eat spinach more often!
First of all, it is low in calories and has a relatively high satiety index. An ideal choice if you pay attention to your figure.
Although spinach is not the most iron-rich food, despite what has been said for years, it contains an exceptionally high amount of minerals and vitamins. It is particularly rich in
- Magnesium: good for the nerve and muscle cells
- Vitamin B9: especially good for pregnant women
- Vitamin C: good for the immune system
- Vitamin K: good for bone formation
- and more like vitamin E, calcium, potassium, etc.
The good news is that these vitamins are still available in large quantities, whether you eat them raw or cooked, or whether you eat them or in can.
Preparation of Mushroom and Spinach Spaghetti
This recipe for Mushroom and Spinach Spaghetti is very simple and quick. It only takes about ten minutes to prepare.
Preparation of the spagetti
First of all, I advise you to boil the pasta water. Once the water boils, cook 200 g of spaghetti as indicated on the package minus 1 minute.
Choice of spinach
For this recipe, I used frozen spinach and some fresh baby spinach leaves that I had left over. Count 300 g of fresh spinach and 250 g of frozen spinach, or like me, a mix of both. I cooked the frozen spinach with the sauce and added a few baby spinach shoots at the end to give a little freshness to this recipe.
If you use frozen spinach, defrost it in the microwave for a few minutes at 300 Watt or take it out for a few hours to defrost in the open air.
Preparation of the mushroom and spinach sauce
Cut 200 g of mushrooms into slices. Heat 2 to 3 spoonfuls of olive oil in a frying pan. Add the mushrooms. Cook for about 1-2 minutes, then add the spinach leaves. Add a chopped clove of garlic. Then, after about 3 minutes, add 50 g of crème fraiche. Season with salt and pepper.
Shortly before the spaghetti finishes cooking, collect 10 cl of the pasta water. Add it to the spinach and mushroom sauce. Then, drain the pasta and add it also to the sauce. If you are using baby spinach shoots, add them at this time. They do not need to cook very long. Stir well.
To finish, grate 2 to 3 tablespoons of parmesan cheese and stir again. Cook for another minute, then serve.
If you liked this recipe, then you will certainly be interested in these other quick and healthy recipes too!
- Spinach, Feta, Pomegranate and Almond Salad
- Healthy Avocado and Tomato Toast
- Grilled pointed cabbage with miso sauce
Feel free to leave me a comment if you liked this recipe or if you have any questions.
Mushroom and Spinach Spaghetti
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- 200 g spaghetti
- 200 g mushrooms
- 300 g frozen spinach 250 g fresh spinach
- 1 clove of garlic
- 50 g crème fraiche fresh cream
- If you use frozen spinach, defrost it in the microwave for a few minutes at 300 Watt or take it out for a few hours to defrost in the open air.
- Boil the pasta water. Once the water boils, cook the spaghetti as indicated on the package minus 1 minute.
- In the meantime, slice the mushrooms.
- Heat 2 to 3 spoonfuls of olive oil in a frying pan. Add the mushrooms. Cook for about 1-2 minutes, then add the spinach leaves.
- Add the chopped garlic clove. Then, after about 3 minutes, add the crème fraiche. Season with salt and pepper.
- Shortly before the spaghetti finishes cooking, collect 10 cl of the pasta water. Add it to the spinach and mushroom sauce.
A very easy to follow recipe and the taste is amazing. Made this for my wife and she loved it. In India it’s hard to find crème fraiche, so I had no choice but to replace with sour cream. Still, turned out great. Thanks for sharing the recipe.
Thanks a lot and good tip with the sour cream! Géraldine