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Nutritional Recipes

Spinach & Mushroom Pasta

Written by COA Nutrition Team On June 6, 2017

This is a clean, simple and super flavorful recipe that is quick to make and doesn’t require too much of your “chef skills”. It’s a great option for a vegetarian main dish or to be served as a side for a roast beef or grilled fish dinner.


·     12 oz. whole wheat pasta (whatever shape you like)

·      1 tablespoon olive oil

·      3 cloves garlic, minced

·      1 cup onion, chopped

·      1 tablespoon fresh thyme

·      4 cups fresh mushrooms, sliced (shiitake, or cemini or, portobello etc.)

·      2 tablespoons all-purpose flour

·      2 cups milk

·      2 cups fresh spinach, rinsed well & chopped

·      1⁄2 cup fresh basil, chopped

·      1 teaspoon salt

Fresh ground pepper and freshly grated parmesan cheese (optional)


  1. In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.


  1. Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.


  1. Sprinkle with flour & stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.


  1. Stir in the spinach, basil, salt & pepper and cook until the spinach begins to wilt. Toss sauce with cooked pasta & grate fresh Parmesan cheese over individual servings.


Tips of the Month MOBILE

Planning Ahead Tip of the Month

Use a “Waste Bowl”

It sounds like a silly idea to save time, but when there are lots of vegetables to prep, having a waste bowl by your side avoids extra trips to the garbage can and will save you time. If you recycle it’s even more helpful because you can select the garbage as you go, once you’re done cooking the organic garbage and the recyclable will be all separated!

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