Watch and learn how to make a mouthwatering Tuscan Mushroom Pasta in this easy-to-follow recipe video. I start by sautéing onions and garlic in a skillet with butter and olive oil. Then, I add chopped mushrooms and sundried tomatoes, allowing them to soak up all the flavors.
The dish is further enhanced with wilted spinach and a creamy sauce made with half and half. Finally, I toss in cooked whole wheat pasta and tops it with low-fat Parmesan cheese. The result is a delectable and healthy pasta dish that will leave you craving more. Subscribe to the channel for more tasty recipes!
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Timestamps:
0:00 – Introduction
0:15 – Starting the Recipe
0:24 – Cooking the Onions and Garlic
0:41 – Adding and Cooking the Mushrooms
0:57 – Adding Sundried Tomatoes and Thyme
1:17 – Cooking the Spinach
1:29 – Adding Half and Half and Seasoning
1:42 – Adding Pasta and Cheese
1:53 – Tossing and Serving the Pasta
2:08 – Finishing Touches and Conclusion
INGREDIENTS:
1/2 tsp Light butter
1/2 tsp Extra virgin olive oil
1 medium onion (chopped)
4 cloves garlic (minced)
250gm Button mushrooms (or oyster/portobello mushrooms) chopped
1 tbsp Sundried tomatoes
1/2 tsp Dried thyme
200gm spinach (chopped)
1 cup Half and half (or reduced fat heavy cream)
1/2 cup Dried oregano
Salt and pepper (as per taste)
100gms whole wheat pasta (Cooked & Drained)
1/2 cup shredded Low-fat Parmesan cheese (or Asiago/Mozzarella cheese)
Chopped parsley (for garnish)
INSTRUCTIONS
1. Heat a large skillet over medium heat and add a dollop of light butter and a drizzle of extra virgin olive oil. Allow the oil to shimmer before adding the chopped onions. Cook the onions over low heat for 1-2 minutes until they are translucent.
2. Add the minced garlic to the skillet and cook for 30-40 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter.
3. Now it’s time to add the mushrooms. I’m using button mushrooms, but you can also use oyster or portobello mushrooms if you have them on hand. Cook the mushrooms for 4-5 minutes until they turn golden brown in color.
4. Add the sundried tomatoes and dried thyme to the skillet. The sundried tomato oil will infuse the mushrooms with its flavors, making them juicy and delicious. Cook for a couple of minutes to allow the flavors to meld.
5. Next, add the chopped spinach to the skillet. Cook the spinach over low heat for 4-5 minutes until it wilts. This adds a vibrant green color and freshness to the dish.
6. To make the sauce creamy and rich, pour in half and half (or heavy cream) to the skillet. Stir well to combine all the ingredients.
7. Season the dish with dried oregano, salt, and pepper according to your taste preferences. These spices will enhance the flavors of the dish.
8. Add the cooked whole wheat pasta to the skillet and toss everything together. The pasta will absorb the creamy sauce and become coated with delicious flavors.
9. For an extra touch of cheesiness, sprinkle low-fat Parmesan cheese (or Asiago/Mozzarella cheese) over the pasta. This will melt into the dish and add a savory element.
10. If you prefer your pasta to be on the drier side, you can cook it over high heat until the excess liquid evaporates. However, I personally enjoy a slightly soupy texture, so I leave some pasta water in the dish.
11. Finally, garnish the Tuscan mushroom pasta with chopped parsley. Not only does it add a pop of color, but it also adds a fresh and herbaceous dimension to the dish.
12. Your healthy Tuscan mushroom pasta is now ready to be enjoyed! Serve it as a main course or as a side dish. The flavors and textures of the mushrooms, spinach, and creamy sauce complement the whole wheat pasta perfectly.
Nutrition
Calories: 281KCal
Protein: 25gm
Carbs: 16gm
Fat: 26gm