Quick & Easy Creamy Mushroom Sage Pasta
Creamy Mushroom Sage Pasta. A delicious creamy sauce pasta packed with earthy mushrooms, sage and spinach. I share how to make this dairy-free as well. A great main dish for dinner or lunch in under 20 minutes!
Ingredients
- 1 lb pasta fettucine, linguine or spaghetti pasta
- 2 cups cremini mushrooms thinly sliced
- 2.5 cups heavy cream or sub with whole fat coconut milk if you're dairy-free
- 1 ½ cups frozen spinach or sub with baby spinach
- 2 shallots roughly chopped
- ¼ cup vegetable stock low sodium
- 4 tablespoon all-purpose flour
- 3 tablespoon butter or sub with vegan butter or olive oil for a dairy-free version
- 1 tablespoon fresh sage chopped
- 1 teaspoon garlic powder
- 1 tablespoon salt for pasta water
- salt to taste
- black pepper to taste
Instructions
- In a large pot of water, bring it to a boil and season with 1 tablespoon of salt. Boil pasta until al dente or according to package instructions. Reserve ¼ cup of hot pasta water and set aside. Strain pasta.
- In a large pan set on medium heat, add butter. Fry shallots and sage leaves until shallots are translucent. Next add in sliced mushrooms and fry until browned and the liquids in the pan have evaporated, about 5 mins.
- Then add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.
- Pour in vegetable stock and heavy cream (if you're using coconut milk, mix the coconut fat and liquids well before adding). Mix well. Add in the reserved pasta water to thicken sauce.
- Evenly sprinkle the all purpose flour across the pan and give it a good mix to further thicken it.
- Once the sauce is thick, toss in the cooked pasta. Combine well. Serve and enjoy!
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Nutrition
Calories: 427kcal | Carbohydrates: 29g | Protein: 11g | Fat: 34g | Saturated Fat: 27g | Trans Fat: 1g | Sodium: 764mg | Potassium: 1483mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7646IU | Vitamin C: 15mg | Calcium: 146mg | Iron: 5mg