Whole Grain Fusilli with browned Mushrooms and Spinach. vegan

Name: Spinach and Browned mushroom fusilli
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 cups whole grain Fusilli (cooked al-dente); 1.5 cups chopped/sliced mushrooms (white, medium portabellas, shittake, any of choice); 2 cups chopped packed spinach; 2 Tablespoons extra virgin olive oil (divided); 1-2 teaspoons herbs of choice (I used fresh thyme and basil); 1/2 teaspoon salt (to taste); 1/2 teaspoon chili flakes ( or to taste)

May 6, 2012 By Richa 34 Comments

Browned Mushroom Fusilli pasta with Spinach. Easy weeknight meal. Use whole grain or gluten-free fusilli or other pasta. Vegan Recipe

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Spinach and Browned Mushroom Fusilli | Vegan Richa

The pasta is flexible to taste. Cook the mushrooms a few minutes longer to caramelize them and change up the taste. Add other herbs. Add in a few cloves of garlic along with the mushrooms. Use other greens like Kale, Rainbow Chard, Mustard, collard.

Today has been a crazy day! We went around putting up fliers for the auction, grocery shopping, chewie time(his energy is back right in time with the hint of spring), and then whipping up some vegetable burger patties for tomorrow’s make your own burger party! Black eyed pea, potato and Kale patty, Cauliflower Potato tomato indian spiced patty, and a tempeh marinated in soy maple zest which will be blackened.

Mushroom fusilli in a white bowl with a fork. On a bamboo mat

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Spinach and Browned mushroom fusilli

Easy weeknight meal. Use whole grain or gluten-free fusilli or other pasta. Vegan Recipe

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Italian, Vegan

Keyword: pasta main course, vegan pasta dish

Servings: 2 servings

Calories: 309kcal

Author: Vegan Richa

Ingredients

2 cups (120 g) whole grain Fusilli cooked al-dente
1.5 cups (339 g) chopped/sliced mushrooms white, medium portabellas, shittake, any of choice
2 cups (60 g) chopped packed spinach
2 Tablespoons extra virgin olive oil divided
1-2 teaspoons (1 teaspoons) herbs of choice I used fresh thyme and basil
1/2 teaspoon (0.5 teaspoon) salt to taste
1/2 teaspoon (0.5 teaspoon) chili flakes or to taste

Instructions

Cook the Fusilli or any pasta of choice according to instructions. Reserve some of the water
In a large pan, add 1 tbsp oil and heat on low-medium.
Add the mushrooms, a pinch of salt, Mix well to coat and cook partially covered for 10-15 minutes until mushrooms start to brown. Stir 2-3 times in between.
Add spinach, mix and cook covered till wilted, 3-5 minutes.
Add the salt, pepper and herbs and a 1/4 cup or more reserve water.
Mix well, let simmer on low, covered for 2-3 minutes. Fold in the extra virgin olive oil and minced garlic and mix well.
Add pasta, mix, taste, adjust salt, spice, herbs. Take off heat after a minute.
Serve hot!

Notes

Nutritional values are based on one serving

Nutrition

Nutrition Facts

Spinach and Browned mushroom fusilli

Amount Per Serving

Calories 309 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 621mg27%

Potassium 453mg13%

Carbohydrates 38g13%

Fiber 7g29%

Sugar 2g2%

Protein 10g20%

Vitamin A 2960IU59%

Vitamin C 10mg12%

Calcium 49mg5%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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