Spinach and Mushroom Pasta

It was a very cold morning during the last kitchen of the South Arm Multicultural Community Kitchen in 2016. We made a comfort soup to battle the cold.


The soup we made was Salmon and Potato Chowder which I had blogged before here.


For the main dish, we made a Spinach and Mushroom Pasta.


  • 12 ounces penne noddles (you can use any type of pasta of your choice)
  • 1 tablespoon olive oil or butter
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 4 cups mixed fresh mushrooms, sliced (oyster, shiitake, cemini, portobello, etc…)
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups fresh spinach, rinsed well & chopped
  • 1/2 cup fresh basil or parsley, chopped
  • 1 teaspoon salt
  • fresh ground pepper
  • grated Parmesan cheese


Source: South Arm Community Kitchen

Serves 4


img_0674Prep the ingredients.
img_0683Cook pasta in a large pot of salted water according to package instruction. Drain, reserving some of the pasta water.
img_0695In a large non-stick pan over medium-high heat, cook onion until lightly brown, then add the garlic and cook a little longer.
img_0696Add the mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown and their juices begin to run.
img_0697Sprinkle with flour and stir about one minute.
img_0699Slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
img_0703You may add some pasta water to achieve the right consistency of the sauce.
img_0707Season with salt, pepper and dried thyme.
img_0713Stir in the spinach and parsley and cook until the spinach begins to wilt.
img_0717Toss the cooked pasta with the sauce. Sprinkle with grated Parmesan cheese.

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