Quick and Easy Creamy Mushroom Pasta

This is the perfect, quick and easy vegetarian dish after a busy day of work or wrangling children. Cook the pasta while the sauce is simmering and before long you will have a delicious, veggie packed meal that everyone will enjoy. You can use a store-bought pesto sauce or create your own from one of our previous The Organic Place recipes. Serve with the pasta of your choice, and a side of  fresh green salad or crusty bread.

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Quick and Easy Creamy Mushroom Pasta

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Course

Main Dish

Cuisine

Meat Free Monday

Prep Time

5 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 10 organic mushrooms sliced
• 2 organic zucchini sliced thinly on a diagonal
• 100 grams organic spinach or organic kale
• 1 clove organic garlic finely diced
• 2 tablespoons spinach pesto
• 1 cup organic cream
• 3 cups organic pasta
• 1 tablespoon organic olive oil
• 1/4 cup organic parmesan cheese
• salt to taste
• pepper to taste

Course Main Dish Cuisine Meat Free Monday Prep Time 5 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 10 organic mushrooms sliced 2 organic zucchini sliced thinly on a diagonal 100 grams organic spinach or organic kale 1 clove organic garlic finely diced 2 tablespoons spinach pesto 1 cup organic cream 3 cups organic pasta 1 tablespoon organic olive oil 1/4 cup organic parmesan cheese salt to taste pepper to taste

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Instructions

1. Put the water for the pasta on to boil while you chop the vegetables.
2. In a frypan, sautee the garlic, mushrooms and and zucchini until softened.
3. Add the pesto and then cream.

   
4. Add the pasta to the boiling water.
5. Bring the mushroom sauce to the boil and then simmer.
6. Add the spinach, parmesan and salt and pepper to taste.
7. Drain the pasta when it is al dente and mix it into the pasta sauce.

   
8. Serve with a side of fresh salad and crusty bread.