I love pasta recipes that incorporate fresh vegetables, and it is nice when a recipe is also quick to make with minimal ingredients. I love truffles, and after finding Morelli’s all natural Italian truffle pasta (flavored with real truffles), I wanted to pair it with mushrooms and spinach for a balanced flavor. This recipe is easy enough to make and does not take very long to prepare.
- 1 package Morelli Truffle Pasta
- 1 package mushrooms, sliced (I use white mushrooms)
- 6 oz fresh spinach (a handful, give or take)
- whole milk, heavy cream, or vegetable broth
- 2-3 cloves garlic
- olive oil
- salt and pepper to taste
- parmesan cheese for topping
Cook the pasta according to the package directions.
While the pasta is cooking, saute the mushrooms until tender. I saute mushrooms in olive oil until they are cooked down. You may want to drain them once they are cooked down, as they let out moisture.
Add in a couple cloves of crushed garlic as the mushrooms are almost done cooking.
Combine mushrooms and garlic in a saucepan. You can add in some whole milk, heavy cream, or vegetable broth. If you are using milk or heavy cream, you will want to season with salt.
Add in the spinach, which will wilt down quickly.
Toss with the pasta and top with parmesan cheese if desired.
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Check out our other vegetarian recipes on the blog!
About the Author: Marysa
Busy blogger and mom of two girls! We love traveling and the great outdoors, and are always looking for our next adventure!