The HEALTHIEST Creamy Pasta | Creamy Spinach & Mushroom Pasta
Everybody loves pasta, and if it´s a creamy pasta even better. However, creamy pasta can be very high in fat. Today I present to you the healthiest creamy pasta ever. This Creamy Spinach & Mushroom Pasta is loaded with flavors, easy to make and yes, you guessed it, super healthy.
What makes this creamy pasta so healthy, is that I used Greek yogurt instead of heavy cream. The Greek yogurt gives the pasta an incredible creamy texture, without sacrificing flavor and making it guilt-free.
The best part about this recipe? It all comes together in under 30 minutes. Making it the perfect pasta dish for a busy weeknight dinner. Or even better, for a relaxed weekend lunch next to a bottle of Spanish white wine.
TIPS & TRICKS to Make this Recipe: Make sure that your Greek yogurt is at room temperature before you add it into the pan. Otherwise it will curdle. Also, make sure to cook your pasta al dente. Check your package instructions. Because there is nothing worst than over-cooked pasta.
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Watch the Video Below on How to Make this Creamy Spinach & Mushroom Pasta
Creamy Spinach & Mushroom Pasta
- 2 cups penne pasta 225 grams
- 2 tbsp extra virgin olive oil 30 ml
- 4 cloves garlic finely minced
- 1/2 onion finely diced
- 8 button mushrooms
- 2 cups fresh spinach 100 grams
- 3/4 cup Greek yogurt 214 grams
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- sea salt
- black pepper
- handful freshly chopped parsley
Fill a stock pot half ways with cold water, season the water generously with sea salt and heat it with a high heat
Cut 8 button mushrooms into 1/4 inch thick slices and roughly chop 2 cups of tightly packed fresh spinach
Heat a large fry pan with a medium to medium-high heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 4 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in the sliced mushrooms and continue to mix, 3 minutes later season with a generous 1/2 tsp sweet smoked paprika, give it a quick mix and then add in the spinach, continue to mix until the spinach has wilted, turn off the heat and season everything with sea salt & black pepper
At this point the water should be boiling, add in a generous 2 cups of penne pasta and cook al dente (check the package instructions)
Meanwhile, add 3/4 cup of Greek yogurt at room temperature into the spinach & mushroom mixture, season the yogurt generously with black pepper and mix together until well combined
Once the pasta is cooked al dente, drain into a strainer, shake off any excess water and add the pasta into the pan with the sauce, heat the pan with a low heat and mix everything together until well mixed
Transfer the creamy pasta into serving dishes and sprinkle with freshly chopped parsley, serve at once, enjoy!
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