Creamy Mushroom Pasta
Servings: 4
Calories: 569kcal
Ingredients
- 4 tablespoons olive oil , divided
- 16 ounces cremini mushrooms , sliced
- 3 cloves garlic , finely chopped
- 2 shallots , peeled and finely chopped
- 1 teaspoon thyme leaves
- ¼ teaspoon kosher or fine sea salt , plus more for the pasta water
- 2 tablespoons gluten-free all-purpose flour
- 1 (13.5-ounce) can coconut milk
- 5 ounces spinach
- ½ lemon , juiced
- 8 ounces gluten-free spaghetti
Instructions
- Start by bringing a large pot of salted water to a boil.
- Add 2 tablespoons of the olive oil to a large deep skillet and bring to medium-high heat. Cook half the batch of sliced mushrooms until browned, about 12 minutes. Transfer the mushrooms to a bowl and fry the second batch in the skillet using the same method, with 2 tablespoons of olive oil.
- Pour all the mushrooms back into the skillet and add the garlic, shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.
- Add the flour to the mushrooms and cook for 2-3 minutes. Add the coconut milk and reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat.
- Cook the spaghetti according to the package instructions, until al dente. Scoop the pasta out of the pot and into the mushroom sauce with 2-3 tablespoons of pasta water to thin. Mix to combine. Transfer to bowls and serve.
Nutrition
Calories: 569kcal | Carbohydrates: 57g | Protein: 12g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 226mg | Potassium: 989mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3350IU | Vitamin C: 21mg | Calcium: 90mg | Iron: 6mg