If you are tired of oily spicy takeouts during the weekdays, try this nutritious recipe that packs a punch and takes a pinch to get ready. Easy-to-cook spinach and mushroom spaghetti is a popular weekday dinner recipe that won’t take much of your time. What’s more, it can be cooked in a single pot, so you don’t need to use (and then clean) separate utensils for the sauce and the pasta. Look no further for a quick and healthy recipe! And, yes, there is a vegan alternative as well (look for details)
Spinach Mushroom Spaghetti Pasta:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Whole wheat spaghetti noodles (measure for 2 people)
White mushrooms (7-8 heads, sliced)
Shiitake mushrooms (7-8 heads, sliced)
Spinach leaves (250 grams, whole or chopped)
Onion (2 medium-sized, chopped length-wise)
Tomato (1 medium sized, chopped length-wise)
Ginger (1 small knob, chopped finely)
Garlic (5-6 cloves, chopped finely)
Water (3 cups)
Olive oil (2 tbsp)
Milk (1 cup) / Coconut milk (1 cup; for vegans)
Salt (to taste)
Oregano flakes (to taste)
Paprika flakes (to taste)
Parmesan Cheese (50 gm, grated) [Vegans can omit this ingredient altogether]
Method Of Preparation:
Place a pot atop the flame. Use a high-capacity, flat-bottom pan with a lid, so that it heats up evenly. Pour 2 tbsp olive oil and let it heat up. Add finely chopped ginger and garlic. Cook till they acquire a brownish tint.
Add onion and mushrooms, both white and shiitake. Cook for another five minutes on a medium flame. Mushrooms are high in anti-oxidant and anti-inflammatory nutrients, and anyway, who doesn’t love these tender succulent and juicy non-plant grocery?
Pour 1 cup milk (or coconut milk, if you are a vegan) and salt, as per taste. Bring to a boil over high flame, while stirring continuously. Although adding dairy or coconut milk is not necessary, but it increases the nutritional value of the recipe.
Add water to the mix. Add spaghetti. As it softens, keep pushing it gently into the sauce that you have been preparing with the help of a ladle.
As the spaghetti settles into the pot, add spinach leaves and chopped tomato to the pan. You would want to wait to add spinach and tomato till this step as they boil up quickly and overheating can kill their natural flavour. Also, you can keep the spinach leaves whole as they will shrink up as they boil. Stir the spaghetti, the sauce and the freshly added ingredients together so that they can mix up well and there are no clusters forming.
Cover the pan with a lid. Let the spinach and tomato boil up and soften for 2-3 minutes. Turn off the flame. Your spaghetti pasta is now ready to be served. It is okay if the sauce is a bit watery at this stage, because it dries up fast and you would like to enjoy the flavour of sauce enhanced with dairy/coconut milk.
Serve the pasta in a plate. Sprinkle oregano flakes and paprika flakes as per your taste. Garnish further with grated Parmesan cheese. Omit if you are a vegan. The spinach and mushroom spaghetti pasta is now ready to eat. Enjoy your indulgent treat!
The easy-to-cook spinach and spaghetti pasta can be made in a hurry on weekdays and more elaborately on a weekend when you call over your friends. It is best enjoyed with a glass of red wine.