"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Mushroom, Chilli + Spinach Pasta

Photo by: Martyna Angell
  • 2 servings
  • Prep - 10 mins
    Cooking - 8 mins
  • Total - 18 mins
Photo by: Martyna Angell

In the mood for a nutritious and hearty dish for dinner? This mushroom, chilli and spinach pasta is full vegetables and is bound to hit the spot.  

Servings: 2
Preparation: 10 mins
Cooking: 8 mins

Ingredients

  • 1 cup dried spelt pasta (or pasta of your choice).
  • 1 tablespoon butter.
  • 200g button mushrooms, sliced.
  • 1 clove garlic.
  • 1 small red chilli.
  • sea salt and pepper.
  • 3 cups baby spinach.
  • 1/2 cup grated Parmesan.
  • juice of half a lemon.

Directions

1. Bring a large pot of salted water to the boil and add the pasta. Cook for 8 minutes (or as per packet directions). Drain.

2. Meanwhile, melt butter in a large frying pan. Add mushrooms and cook for about 3 minutes or until browning. Add garlic and chilli. Cook for 2 minutes or until fragrant and mushrooms have softened. Season with salt and pepper.

3. Stir through spinach and Parmesan. Remove from heat.

4. Add lemon juice and pasta. Toss to coat well.


Note

Gluten free and Paleo option: Replace pasta with zucchini noodles.

Vegan option: Omit Parmesan cheese. Sprinkle with nutritional yeast flakes if you like.

Not a fan of mushrooms? Substitute mushrooms for capsicum, zucchini, eggplant or small broccoli florets.

In the mood for a nutritious and hearty dish for dinner? This mushroom, chilli and spinach pasta is full vegetables and is bound to hit the spot.

Ingredients

  • 1 cup dried spelt pasta (or pasta of your choice).
  • 1 tablespoon butter.
  • 200g button mushrooms, sliced.
  • 1 clove garlic.
  • 1 small red chilli.
  • sea salt and pepper.
  • 3 cups baby spinach.
  • 1/2 cup grated Parmesan.
  • juice of half a lemon.

Directions

1. Bring a large pot of salted water to the boil and add the pasta. Cook for 8 minutes (or as per packet directions). Drain.

2. Meanwhile, melt butter in a large frying pan. Add mushrooms and cook for about 3 minutes or until browning. Add garlic and chilli. Cook for 2 minutes or until fragrant and mushrooms have softened. Season with salt and pepper.

3. Stir through spinach and Parmesan. Remove from heat.

4. Add lemon juice and pasta. Toss to coat well.
Note

Gluten free and Paleo option: Replace pasta with zucchini noodles.

Vegan option: Omit Parmesan cheese. Sprinkle with nutritional yeast flakes if you like.

Not a fan of mushrooms? Substitute mushrooms for capsicum, zucchini, eggplant or small broccoli florets.