Creamy Spinach and Mushroom Pasta Shells
Who loves a 20 minute meal? This vegetarian meal will fill you up and leave you craving more for lunch the next day! The simple ingredients make this dish quick to make in a pinch of time. I love pasta shells for the little cup that holds the sauce and chunks of mushroom and spinach. With only a few simple and wholesome ingredients you will bring all the family and friends to the table with this meal. It is one to make for your weekly rotation for SURE! Enjoy my friends...
Servings: 4 -6 servings
Ingredients
- 8 oz mushrooms, sliced (any variety) 226 grams
- 1 cup spinach fresh or frozen
- ½ cup onion diced
- 1 tablespoon olive oil
- 1 ½ cups fresh heavy cream
- 1 cup freshly grated parmigiano cheese extra for garnish
- 1 pound pasta shells (or pasta of choice) 454 grams
- Salt and Pepper to taste
Instructions
- In a large pot bring 6 quarts of water to a boil. Add dd 3 tablespoons of salt to season water.
- In a large skillet pan over medium heat add olive oil and onion. Cook until translucent about 5 minutes. Add spinach and mushrooms and cook until soft, an additional 8-10 minutes. Season with salt and pepper. Turn heat to low and add cream and parmigiano stir and combine. Heat on low for an additional 2-3 minutes. Turn off heat.
- Add pasta to boiling water and cook until al dente (see package directions for exact time). Drain pasta. Toss hot pasta with ingredients in skillet. Mix until well combined. Transfer to a serving dish or serve directly in skillet. Add extra parmigiano on top, if desired.
Nutrition
Calories: 875kcal | Carbohydrates: 92g | Protein: 28g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 118mg | Sodium: 441mg | Potassium: 612mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2211IU | Vitamin C: 5mg | Calcium: 392mg | Iron: 2mg
