This Lemon Spinach Pasta with Mushrooms is a vegan-friendly dinner that’s ready in about 20 minutes!
Who says healthy, delicious meals have to be time consuming? I like to have several recipes that are incredibly easy and fast for nights when I simply do not have the time for a complicated dinner. My goal for these recipes is that they take less time to prepare and make than it would take me to preheat the oven and cook a frozen pizza- about 20 minutes.
This recipe for Lemon Spinach Pasta is ready in about the time it takes you to make the pasta, because almost everything else is done while the pasta is cooking. Simply heat water for pasta, add the pasta, and wilt your spinach into the garlic and lemon mixture while the pasta cooks. Then, stir your cooked pasta together with the spinach mixture and add some shaved Parmesan cheese. Simple and delicious.
Making Lemon Spinach Pasta
To make this Lemon Spinach Pasta with Mushrooms, start by heating up a big pot of salted water until it reaches a rolling boil. While your water is heating up, sauté the mushrooms in a little butter or olive oil. Add the garlic, lemon juice, lemon zest, and spinach. Reduce the heat to low, and cover your pot to let the spinach wilt. (You want wilted, bright green spinach. Try to avoid cooking the spinach so long that it turns brown-ish.)
Cook the pasta until it’s al dente, and then pull it straight out of the water and drop it into the spinach mixture. (Shake off a little water when you’re transferring the pasta.) Toss the spaghetti into your veggies to combine it all, and then toss in some sesame seeds and almonds for protein. If you want, add some Parmesan (or vegan Parmesan), and serve your spaghetti right away!
Want some seafood to serve with your pasta? Try this:
Lemon Spinach Pasta with Mushrooms
Easy and Quick Vegetarian Dinner
- 1 lb spaghetti
- 2 TB butter (or sub olive oil)
- 4 oz baby portobellos, sliced
- 1 TB minced garlic
- 8 oz fresh spinach
- 1 lemon, zested and juiced
- 1/4 cup almond slivers
- 1 TB sesame seeds
- Optional: freshly grated Parmesan OR vegan Parmesan
Bring a large pot of salted water to boil. Add pasta and cook al dente-- this means you'll stop cooking it 1-2 minutes BEFORE the package directions tell you too.
In large pan, sauté butter on medium heat, 1-2 minutes. Add mushrooms, and sauté until browned.
Add garlic, lemon juice, lemon zest, and spinach. Lower heat to low. Cover pan and allow spinach to wilt, tossing occasionally.
When pasta is done cooking, use tongs or pasta serving spoon to pull pasta straight out of the water, gently shake off excess water, and set it into the pot with the spinach. Toss pasta with spinach on low heat, incorporating sauce with pasta, and allowing spinach to finish wilting.
Toss almonds and sesame seeds into pasta, and serve immediately. Add Parmesan if desired..
*Calorie Information was calculated per serving using My Fitness Pal, and does not include optional cheese.
Recipe Adapted from: Taste of Home