Jamie Oliver Spinach and Mushroom Pasta is made with farfalle pasta, button mushrooms, sun-dried tomatoes, spinach, garlic, almond milk, gluten-free flour, and parsley. This creamy Spinach and Mushroom Pasta recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
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🧡 Why You’ll Love This Spinach And Mushroom Pasta Recipe:
- Easy Ingredients: You only need simple things like pasta, mushrooms, and spinach for this recipe. You can find them in any store.
- Quick to Make: You can cook this pasta dish in just 30 minutes. It’s perfect when you need a tasty meal fast.
- Good for You: This pasta is full of good veggies and uses almond milk instead of cream, making it healthier.
- Great for Different Diets: You can change the pasta and flour to gluten-free versions, and use any kind of milk you like, so it’s easy to make this dish fit your diet needs.
- Delicious Taste: The mushrooms are cooked until they’re just right, and with the sun-dried tomatoes and parsley, this pasta is really flavorful and comforting.
🍅 Jamie Oliver Spinach And Mushroom Pasta Ingredients
- 8 oz (227 g) farfalle pasta or pasta of your choice
- Kosher salt (1 tbsp for boiling pasta)
- Ground black pepper, to taste
- 1 tbsp olive oil or avocado oil
- 10 oz (284 g) button mushrooms, sliced
- 3 oz (85 g) sun-dried tomatoes, thinly sliced
- 6 oz (170 g) spinach, coarsely chopped
- 3-4 garlic cloves, minced
- 1 cup (240 ml) almond milk or milk of your choice
- 1 tbsp gluten-free all-purpose flour or regular all-purpose flour
- 1/4 cup (15 g) minced parsley
🍝 How To Make Jamie Oliver Spinach And Mushroom Pasta
- Cook the Pasta: First, cook the pasta. Fill a large pot with water, add 1 tablespoon of kosher salt, and bring it to a boil. Add the pasta and cook according to the package instructions until it is al dente. Once cooked, drain the pasta and set it aside.
- Sauté the Mushrooms: Next, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet. Cook them until they release their moisture and turn golden brown, which should take about 5-7 minutes.
- Add Garlic and Tomatoes: After the mushrooms are cooked, add the minced garlic and thinly sliced sun-dried tomatoes to the skillet. Cook everything together for an additional 2 minutes, until the garlic is fragrant.
- Thicken the Sauce: Then, sprinkle the flour over the mushroom mixture. Use a whisk to stir everything together, ensuring the flour is evenly distributed. Cook for 1-2 minutes to eliminate the raw flour taste.
- Incorporate the Almond Milk: Gradually pour the almond milk into the skillet while continuously stirring. This will help prevent any lumps from forming. Continue to cook until the sauce thickens, about 2-3 minutes until it can coat the back of a spoon.
- Wilt the Spinach: Add the chopped spinach to the skillet. Stir it into the sauce and cook until the spinach has wilted, which should take about 2 minutes. Season the mixture with salt and pepper to taste.
- Combine Pasta and Sauce: Finally, add the cooked pasta to the skillet. Toss it well to ensure the pasta is thoroughly coated in the sauce. Remove the skillet from the heat.
- Serve: Serve the pasta hot. Garnish it with the minced parsley. Optionally, you can add grated Parmesan cheese on top for extra flavor.
đź’ Recipe Tips
- Choose the Right Pasta: Use farfalle pasta because it works well with this sauce. Cook it until it’s just firm to the bite, and don’t forget to add salt to your pasta water.
- Cook Mushrooms Properly: Cut all the mushrooms the same size so they cook at the same rate. Fry them until they’re nicely browned to bring out their flavor.
- Make a Smooth Sauce: When you add the flour, mix it quickly with a whisk to avoid lumps. Pour the milk in slowly, stirring all the time, so your sauce gets creamy.
- Taste Before Seasoning: Always taste your sauce before you add the pasta. This way, you can make sure it has enough salt and pepper.
- Serve It Right: Serve the pasta right away when it’s still warm and creamy. Sprinkle chopped parsley and some grated Parmesan cheese on top if you like.
🥗 What To Serve With Spinach And Mushroom Pasta?
Spinach and Mushroom Pasta goes great with garlic bread, a green salad, steamed broccoli, or roasted carrots. You can also serve it with cooked zucchini, roasted peppers, grilled asparagus, or cauliflower in the oven for a full and delicious meal.
🎚 How To Store Leftovers Spinach And Mushroom Pasta?
- Refrigerate: Place the leftover pasta in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: For longer storage, freeze the pasta in a freezer-safe container. It can be stored frozen for up to 1 month.
🥵 How To Reheat Leftovers Spinach And Mushroom Pasta?
- In The Oven: Preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and heat for about 10-15 minutes or until hot.
- In The Microwave: Transfer the pasta to a microwave-safe dish, cover, and reheat on high for 2-3 minutes, stirring halfway through the heating time.
- On the Stovetop: Reheat the pasta in a skillet over medium heat. Add a splash of water or extra almond milk to keep it moist, and stir until it is heated through.
FAQs
What Type Of Mushrooms Work Best For This Recipe?
Button mushrooms are recommended, but you can also use cremini or portobello mushrooms for a richer flavor.
Can I Add Protein To This Dish?
Yes, grilled chicken or sautéed shrimp would make excellent additions to this pasta for extra protein.
How Do I Prevent The Pasta From Sticking Together After Draining?
Toss the drained pasta with a little olive oil or mix it with the sauce immediately after draining.
What Can I Use If I Don’t Have Farfalle Pasta?
Any medium-sized pasta like penne or fusilli will work well with this sauce.
How Can I Adjust The Thickness Of The Sauce?
If the sauce is too thick, add more milk a little at a time. If it’s too thin, let it simmer a bit longer or add a bit more flour to thicken.
How Do I Make Sure The Spinach Doesn’t Become Too Wilted?
Add the spinach last and cook it just until it wilts to retain some texture.
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Jamie Oliver Spinach And Mushroom Pasta Nutrition Facts
Serving: 1 serving
- Calories: 341 kcal
- Carbohydrates: 61 g
- Protein: 15 g
- Fat: 6 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 3 g
- Sodium: 220 mg
- Potassium: 1348 mg
- Fiber: 7 g
- Sugar: 11 g
- Vitamin A: 4489 IU
- Vitamin C: 27 mg
- Calcium: 165 mg
- Iron: 5 mg
Jamie Oliver Spinach And Mushroom Pasta
Description
Jamie Oliver Spinach and Mushroom Pasta is made with farfalle pasta, button mushrooms, sun-dried tomatoes, spinach, garlic, almond milk, gluten-free flour, and parsley. This creamy Spinach and Mushroom Pasta recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Pasta:Â First, cook the pasta. Fill a large pot with water, add 1 tablespoon of kosher salt, and bring it to a boil. Add the pasta and cook according to the package instructions until it is al dente. Once cooked, drain the pasta and set it aside.
- Sauté the Mushrooms: Next, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet. Cook them until they release their moisture and turn golden brown, which should take about 5-7 minutes.
- Add Garlic and Tomatoes:Â After the mushrooms are cooked, add the minced garlic and thinly sliced sun-dried tomatoes to the skillet. Cook everything together for an additional 2 minutes, until the garlic is fragrant.
- Thicken the Sauce:Â Then, sprinkle the flour over the mushroom mixture. Use a whisk to stir everything together, ensuring the flour is evenly distributed. Cook for 1-2 minutes to eliminate the raw flour taste.
- Incorporate the Almond Milk:Â Gradually pour the almond milk into the skillet while continuously stirring. This will help prevent any lumps from forming. Continue to cook until the sauce thickens, about 2-3 minutes until it can coat the back of a spoon.
- Wilt the Spinach:Â Add the chopped spinach to the skillet. Stir it into the sauce and cook until the spinach has wilted, which should take about 2 minutes. Season the mixture with salt and pepper to taste.
- Combine Pasta and Sauce:Â Finally, add the cooked pasta to the skillet. Toss it well to ensure the pasta is thoroughly coated in the sauce. Remove the skillet from the heat.
- Serve:Â Serve the pasta hot. Garnish it with the minced parsley. Optionally, you can add grated Parmesan cheese on top for extra flavor.
Notes
- Choose the Right Pasta: Use farfalle pasta because it works well with this sauce. Cook it until it’s just firm to the bite, and don’t forget to add salt to your pasta water.
- Cook Mushrooms Properly: Cut all the mushrooms the same size so they cook at the same rate. Fry them until they’re nicely browned to bring out their flavor.
- Make a Smooth Sauce:Â When you add the flour, mix it quickly with a whisk to avoid lumps. Pour the milk in slowly, stirring all the time, so your sauce gets creamy.
- Taste Before Seasoning:Â Always taste your sauce before you add the pasta. This way, you can make sure it has enough salt and pepper.
- Serve It Right: Serve the pasta right away when it’s still warm and creamy. Sprinkle chopped parsley and some grated Parmesan cheese on top if you like.
Jamie Oliver Spinach And Mushroom Pasta