Mushroom Florentine Pasta
Happy Mushroom Monday!
I hope you’ve enjoyed my quick dinner recipe series! Today’s recipe is “Mushroom Florentine Pasta”. If you think this recipe sounds too complicated to be considered quick and easy, you’re in for a surprise! This dish looks and tastes gourmet but comes together in a snap. We don’t normally think of quick and easy when you think of gourmet dinner but this one will change your mind! If you have a few minutes to boil and cook pasta you have time to make this delicious dish!
I have combined savory mushrooms, sweet sun-dried tomatoes, healthy spinach, and coconut milk to make an ultra rich and delicious dish. Typical florentine pasta uses heavy cream which is full of unhealthy fats and cholesterol. I’ve substituted coconut milk for the same creamy texture but instead of unhealthy fats, coconut milk contains beneficial fat called lauric acid that’s easily absorbed and used by the body for energy. Coconuts’ fatty acids are primarily saturated fats, but don’t think these will raise your cholesterol levels and cause heart damage. Instead, they’re known to actually do the opposite — coconut milk can help you lower cholesterol levels, improve blood pressure. I love substituting coconut milk for any recipe that calls for whole milk or heavy cream, it’s a much healthy and equally tasty alternative!
This is one gourmet meal your kids will actually love! My boys had thirds of this one and I know this pasta dish will leave your whole family satisfied! Let’s get started!
Mushroom Florentine Pasta
- 1 lb. whole wheat pasta
- 8 ounces baby bella mushroom (cleaned and thinly sliced)
- 1/2 Tablespoon olive oil
- 3/4 cup sun-dried tomatoes (in oil, drained)
- 2 cups fresh spinach (chopped)
- 13 ounce can of coconut milk (found in the baking aisle)
- 1 teaspoon cornstarch
- 1/4 cup nutritional yeast
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 cloves garlic (crushed)
- Cook pasta according to package directions.
- While pasta is cooking, combine oil and sliced mushrooms in a large skillet. Cook over medium heat for 5-8 minutes.
- Add sun-dried tomatoes and spinach. Sauté for 2 minutes or until spinach wilts.
- Add coconut milk, cornstarch, nutritional yeast, sea salt, black pepper, and garlic. Heat until warmed throughout. Toss with pasta and serve!
Whether you’re busy with the kids or work, I hope you’ve enjoyed my quick dinners series! Let me know which was your favorite by commenting below, I love to hear from you! <3
With Health and Happiness,