Spinach and Mushroom Pasta
recipe

A delicious and easy-to-make spinach and mushroom pasta, perfect for lunch or dinner. Made with gluten-free fusilli pasta, this dish is packed with flavor and nutrients. Preparation time is about 30 minutes. Serves 4.
Ingredients:
- 250 g gluten-free fusilli pasta
- 200 g fresh spinach
- 200 g mushrooms
- 1 small onion
- 2 garlic cloves
- 2 tbsp olive oil
- 100 ml cooking cream (gluten-free)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Parmesan cheese (optional)
Instructions:
1. Cook the gluten-free fusilli pasta according to the package instructions. Drain and reserve a little pasta water.
2. Peel and chop the onion and garlic. Slice the mushrooms.
3. Heat olive oil in a frying pan over medium heat. Add the onion and garlic, sautéing until soft.
4. Add the mushrooms to the pan and cook until they turn golden.
5. Add the fresh spinach and cook until wilted.
6. Pour in the cooking cream and lemon juice, mixing well. Season with salt and pepper.
7. Combine the cooked pasta with the sauce. If needed, add a bit of reserved pasta water for a pleasant consistency.
8. Serve warm, and sprinkle Parmesan cheese on top if desired.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 18 g
- Fiber: 4 g

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