Creamy mushroom pasta

Herby, spicy, garlicky, and done in half an hour.
A bowl of creamy mushroom and spinach pasta topped with chilli flakes.

This creamy mushroom pasta recipe is tossed through light cooking cream and topped with button mushrooms and a generous hand of parmesan. Perfect as a quick midweek dinner, this recipe also packs down well for a tasty office lunch. Looking for more pasta recipes?




Heat the oil in a medium saucepan over medium heat. Add the onion and mushrooms and cook, stirring often, for 10 minutes or until the mushrooms soften and brown slightly.


Meanwhile, cook the pasta in a medium saucepan of boiling water, following packet directions or until al dente.


Add the garlic to the pan with the mushrooms and cook, stirring, for 2 minutes. Add the light cream for cooking and parmesan. Stir to combine. Toss in the baby spinach and set aside.


Remove the pasta from the heat and drain, reserving 1 tbsp of the cooking water. Toss the pasta in the creamy mushroom sauce, return to low heat and cook, tossing, for 5 minutes or until the spinach wilts. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

PER SERVE 2120kJ (507Cal), protein 18g, total fat 24g (sat. fat 10g), carbs 49g, fibre 7g, sodium 422mg

Carb exchanges 3½ • GI estimate low • Gluten-free option

Nutritional information
Diabetic Living 0122

Eat better, feel better, live better with Diabetic Living

Subscribe today and save 26%

Related stories