Creamy Mushroom & Spinach Pasta

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

10 ounces whole-wheat spaghetti or bucatini

3 tablespoons extra-virgin olive oil

2 (8 ounce) packages sliced fresh cremini mushrooms

3 cloves garlic, minced

½ cup half-and-half

2 tablespoons white miso

4 cups packed fresh baby spinach

¼ cup grated Parmesan cheese

2 tablespoons lemon juice

Instructions

Bring a pot of water to a boil. Cook pasta according to package directions; drain, reserving 1 cup of the cooking water. Set aside.

Heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms are tender and beginning to brown, about 8 minutes. Whisk together half-and-half, miso and 3/4 cup of the reserved pasta cooking water in a small bowl.

Reduce heat to medium; add the half-and-half mixture to the mushroom mixture. Cook, stirring constantly, until the miso breaks down, about 1 minute. Add spinach and Parmesan; cook, stirring constantly, until the sauce slightly thickens and the spinach wilts, about 2 minutes. Add the pasta; toss gently to coat, adding more reserved cooking water if needed to reach desired consistency. Remove from heat and stir in lemon juice.

Nutrition

• Calories: 464 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 17 mg
• Sodium: 471 mg
• Glucides Totaux: 66 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 7 g
• Protéines: 19 g