Pasta doesn’t always have to be a main course or a simple side dish.
Toss in some veggies and it’s a quick, combo side dish to go with a meat of fish main course.
Of course, you could add some rotisserie chicken to this, or more veggies and make it a main course.
I used fresh spinach because the season is starting.
Yay!!
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PrintPasta with Spinach & Mushrooms
A little goat cheese brings the mushrooms and spinach together for this simple, healthy side dish. Use Cream Cheese if you prefer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta Sides
Ingredients
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4oz (125gr) mushrooms, trimmed, chopped
- 1 tbs olive oil
- 6oz (180gr) fresh spinach, washed if needed, roughly chop
- (3oz, 90gr) soft (spreadable) goat cheese
- 1 1/2 tsp soy sauce
- 2 tbs Greek yogurt
- 3.5oz (100gr) small, bite size pasta or egg noodles
Instructions
- Cook pasta according to package instructions. Drain.
- While pasta cooks:
- Heat oil in a medium skillet over medium heat.
- Add onions, garlic, mushrooms and sauté for 10 minutes, until lightly browned.
- Add spinach and stir-fry until spinach is just wilted, 1 – 2 minutes.
- Add goat cheese and stir until it melts.
- Stir in soy sauce and yogurt.
- Toss with pasta and serve immediately.
Notes
The goat cheese I use comes in a small, square carton, Chavrie in the U.S., Chevraux in Europe.
You could use thawed, drained frozen spinach for the fresh.
We also like: Pasta with Carrots & Sage
I have a few more photos from the sculpture park I wandered into last week:
I’m not sure what / who this represents.
It wasn’t until I got home and read the poster more carefully that I realized I was to go on a hunt to find everything.
I was just wandering….
And enjoying a fairly nice spring day.
And the goose:
You can see how wet and muddy it was…. Also why I wasn’t wandering too aimlessly.