Spinach and Mushroom Pasta
recipe

A delightful gluten-free pasta dish combining the flavors of spinach and mushrooms. Perfect for lunch or dinner!
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 250 g gluten-free fusilli pasta
- 200 g fresh spinach
- 150 g mushrooms
- 1 onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 100 ml cream (or plant-based alternative)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Parmesan cheese (optional)
Instructions:
1. Cook the gluten-free fusilli pasta according to the package instructions in salted water. Drain and reserve some pasta water.
2. Peel and chop the onion and garlic. Slice the mushrooms.
3. Heat olive oil in a pan and add the onion and garlic. Sauté until soft.
4. Add the sliced mushrooms to the pan and cook until golden brown.
5. Add the fresh spinach to the pan and cook until wilted.
6. Pour the cream into the mixture and stir well. Add lemon juice and season with salt and black pepper.
7. Mix the cooked pasta into the sauce and add reserved pasta water as needed for a pleasant consistency.
8. Serve immediately, optionally sprinkling with Parmesan cheese.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 15 g
- Carbohydrates: 60 g
- Fat: 18 g
- Fiber: 4 g

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