Mushroom-Spinach Pasta
Creamy mushroom and spinach pasta features rich cheeses, tender mushrooms, and fresh spinach, offering a comforting vegetarian dish perfect for weeknights or casual gatherings.
Ingredients
- 2 c. cream-style cottage cheese ⓘ
- 2 (3 oz.) pkg. cream cheese, softened ⓘ
- 1/2 c. finely chopped onion ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 1 or 2 (3 oz.) cans chopped mushrooms, drained ⓘ
- 1/3 c. dry white wine ⓘ
- 1/2 tsp. thyme, crushed ⓘ
- 1/4 tsp. salt ⓘ
- dash of pepper ⓘ
- 1 (6 oz.) can evaporated milk ⓘ
- 1 (10 oz.) pkg. frozen spinach, cooked and well drained ⓘ
- 10 oz. spaghetti, cooked and drained ⓘ
Instructions
- With an electric mixer, beat cottage cheese and cream cheese until nearly smooth.
- In a saucepan, cook chopped onion in butter or margarine until tender but not brown.
- Add chopped mushrooms, white wine, thyme, salt, and pepper to the saucepan.
- Stir in the cheese mixture, evaporated milk, and cooked, well-drained spinach.
- Heat through, but do not let it boil or it will separate.
- Place hot cooked spaghetti on a large platter and top with the sauce; toss gently to combine.
Tips & Substitutions
For a creamier sauce, consider using ricotta cheese instead of cottage cheese. If you prefer a lighter version, substitute half of the cream cheese with Greek yogurt. Fresh mushrooms can replace canned ones for better texture and flavor. When cooking the spinach, make sure it's well-drained to avoid a watery sauce. For added richness, a sprinkle of Parmesan cheese can elevate the dish.
Serving Suggestions
This Mushroom-Spinach Pasta is best served immediately, but it pairs well with a side salad and garlic bread for a complete meal. For a protein boost, consider adding grilled chicken or shrimp. A glass of dry white wine complements the flavors beautifully, making it a great dish for entertaining or a cozy dinner at home.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or water to loosen the sauce. Avoid reheating in the microwave, as it can cause the sauce to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom-Spinach Pasta contains roughly 633 calories, with 13g protein, 31g carbohydrates, and 53g fat. It is an excellent source of vitamin C (122% of the Daily Value), vitamin D (40% of the Daily Value), and protein (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2092mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used in place of frozen. You'll need about 10 ounces of fresh spinach. Sauté it in the saucepan until wilted before adding to the sauce mixture. This will enhance the flavor and provide a vibrant color to the dish.
What can I substitute for white wine?
If you prefer not to use white wine, you can substitute it with vegetable broth or chicken broth for a similar depth of flavor. You can also use a splash of lemon juice or vinegar for acidity, which brightens the overall taste of the dish without the alcohol.
Is this recipe suitable for vegetarians?
Yes, this Mushroom-Spinach Pasta is a great option for vegetarians. All ingredients used are plant-based, making it a delicious and hearty meal. It also fits well in the category of vegetarian recipes, perfect for those looking for meatless meal ideas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).