Yesterday, I prepared this healthy spinach and mushroom farfalle pasta with green peas. This garlicky dish is not only incredibly easy to make but also so quick. It’s vegetarian and yet so comforting. So, I simply had to share this recipe with you!
Health benefits:
Garlic plays a crucial role in this dish, acting as a blood cleanser and aiding in blood circulation. Additionally, garlic is rich in selenium, vitamin C, and vitamin B6.
Spinach is a nutritional powerhouse, rich in iron, folate, and antioxidants, supporting healthy blood, digestion, and immune function.
And let’s not forget about the little green peas, which provide a powerful dose of iron, folate, and zinc!
Ingredients:
- 400 g (14 oz) pasta (I prefer farfalle, fusilli or penne )
- 400 g (14 oz) mushrooms, sliced
- 300 g (10 oz) fresh spinach
- 100 g (4 oz) green peas
- 1 cup (250ml) vegetable broth or substitute with pasta water
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp red chili pepper flakes (optional)
- Salt and pepper (to taste)
Instructions:
1. Cook the pasta in salted water until al dente, following the package instructions.
2. Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
3. Add the minced garlic and cook for about 1 minute longer. Then, add some broth or pasta water, reduce the heat, and cook for an additional 2-3 minutes.
4. Add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
5. Once the pasta is ready, drain the cooking water. Then, add the drained pasta to the pan and toss to combine. Sprinkle it with parmesan and Italian seasoning and give it a quick stir. Serve the Spinach Mushroom Pasta with red chili pepper flakes and additional parmesan, if desired. Enjoy!
