Low Carb Spinach Mushroom Pasta – Easy Vegetarian Dinner!
This delicious low carb spinach mushroom pasta is an easy healthy recipe that you can make for Meatless Monday! Keep reading for meal planning ideas and quick dinners for the family. Great ideas for vegetarian dinners and low carb recipes!
I love easy 30 minute meals that I can throw together on a busy weeknight. This is a great one, especially if you’re looking for lower carb dinners. This recipe is vegetarian, but it’s still full of protein and veggies, which makes it a very healthy meal for the family!
We try to eat low carb most of the time, but still LOVE pasta. I finally found a great pasta that is lower in carbs. This is a great way to still have those delicious pasta dishes without a ton of carbs.
Ingredients for Low Carb Mushroom Spinach Pasta
- 1 10 oz package of Carba-nada noodles
- 10 oz fresh spinach
- 16 oz sliced mushrooms
- 1/4 cup of chicken stock
- 1/4 cup of white cooking wine (or another 1/4 cup of chicken stock)
- 5 cloves of garlic
- 3 tablespoons of olive oil (or avocado oil)
- 4 tablespoons of butter
- 1 teaspoon of Italian seasoning
- 1/2 cup of parmesan cheese
- Red pepper flakes to taste
- Salt and Pepper
How to Make Low Carb Spinach Mushroom Pasta
- First, prep your ingredients by washing your produce (spinach and mushrooms) and mincing the garlic.
Side note: I just got this new garlic press from amazon and love it! Definitely makes it easier to use fresh garlic in recipes without the hassle of mincing it by hand.
- Heat 2 table spoons of oil in a large skillet over medium heat.
- Add mushrooms and cook for 3 minutes until tender. Once cooked, remove mushrooms to a plate and rinse out skillet.
- Add 1 tablespoon of oil to the skillet. Once hot add minced garlic and cook for one minute until fragrant.
- Add butter, chicken stock, cooking wine, Italian seasoning, and salt and pepper. Cook for two minutes until melted.
- While sauce is melting, boil water in a separate pot and cook noodles according to the directions.
- Add spinach to skillet and cook for 2 minutes until wilted.
- Combine mushrooms, noodles, and parmesan cheese with the sauce and spinach.
- Serve with red pepper flakes to taste and additional parmesan cheese.
That’s it! This recipe is delicious and healthy. My kids even enjoyed it (although I did have to add some marinara sauce I had on hand… but that was easy enough!).
For more dinner ideas, check out this point with 5 dinners for $50!
Lower Carb Spinach Mushroom Pasta
Equipment
- Large Skillet
- Large Pot
Ingredients
- 10 oz Carba-Nada Fettucine Pasta
- 16 oz Sliced Mushrooms
- 10 oz Fresh Spinach
- 5 Cloves Garlic
- 1/4 cup Chicken Stock
- 1/4 cup White Cooking Wine Could sub for chicken stock
- 4 tbsp Butter
- 3 tbsp Olive Oil Could use avocado oil
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Parmesan Cheese
- Crushed Red Pepper Flakes to taste
Instructions
- Wash spinach and mushrooms, mince garlic
- Heat 2 tablespoons of oil in a large skillet over medium heat
- Add mushrooms and cook until tender, about 3 minutes
- Remove mushrooms to plate and rinse skillet, return to stove
- Add 1 tablespoon of oil and heat on medium heat
- Cook garlic in oil until fragrant, about 1 minute
- Add butter, chicken stock, cooking wine, Italian seasoning, salt and pepper. Cook for 2 minutes until melted/combined, stirring occasionally
- Fill large pot with water and cook pasta according to instructions
- Add spinach to skillet with sauce and cook for 2 minutes until wilted
- Once pasta is done, drain and then add to skillet with spinach and sauce. Also add in mushrooms and parmesan cheese. Stir to combine
- Serve with red pepper flakes to taste and additional parmesan cheese if desired.
