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high protein mushroom pasta
Milica

Mushroom and Ricotta Spinach Pasta Recipe

When it comes to combining delicious flavor with a boost of protein, this Mushroom and Ricotta Spinach Pasta is a game-changer. It blends the creamy texture of ricotta cheese with savory sautéed mushrooms, fresh spinach, and whole wheat pasta to create a wholesome meal that’s not only satisfying but
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Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • Whole Wheat Pasta : Whole wheat pasta not only adds fiber but also boosts the protein content of the dish. Choose your favorite shape, such as penne, fusilli, or spaghetti. 300g
  • Button Mushrooms : These mushrooms are the star of the dish. Sliced and sautéed, they bring an earthy, umami flavor that complements the creamy ricotta. 200g
  • Fresh Spinach : Packed with vitamins and antioxidants, spinach adds a fresh, vibrant element to the dish. 150g
  • Ricotta Cheese : Ricotta is soft, creamy, and high in protein. It forms the base of the sauce, giving the pasta a velvety texture. 1 cup
  • Parmesan Cheese : Parmesan adds a salty, nutty taste and melts beautifully into the sauce. It’s another great source of protein and flavor. ½ cup, grated
  • Garlic : Garlic brings a depth of flavor that elevates the entire dish. 3 cloves, minced
  • Olive Oil : Used to sauté the mushrooms and garlic, olive oil adds richness to the dish. 2 tablespoons
  • Lemon Zest : A hint of zest brightens up the creamy sauce and balances out the richness of the cheese. from 1 lemon
  • Crushed Red Pepper Flakes : For those who love a bit of heat, a sprinkle of red pepper flakes adds a nice spicy kick. optional, to taste

Method
 

Boil the Pasta
  1. Start by bringing a large pot of salted water to a boil. Add your whole wheat pasta and cook according to the package instructions.
  2. This usually takes about 8–10 minutes for whole wheat varieties. Once the pasta reaches an al dente texture, drain it, reserving about half a cup of the pasta water for the sauce. Set the pasta aside.
Sauté the Mushrooms
  1. While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the sliced button mushrooms. Stir occasionally, allowing the mushrooms to release their moisture and brown nicely. This should take about 5–7 minutes. The mushrooms should turn golden brown, giving off a rich, earthy aroma.
Add the Garlic
  1. Once the mushrooms have browned, reduce the heat slightly and add the minced garlic to the pan. Stir for about 1 minute, just until the garlic becomes fragrant. Be careful not to burn the garlic, as this can make the dish bitter.
Wilt the Spinach
  1. Next, toss in the fresh spinach. Stir the spinach into the mushrooms and garlic, allowing it to wilt down. This step only takes a minute or two. The spinach will shrink considerably, adding a burst of color and nutrients to the dish.
Create the Ricotta Sauce
  1. In a medium bowl, mix the ricotta cheese with the grated parmesan. Add a pinch of salt, black pepper, and lemon zest to enhance the flavor. If you like a creamier sauce, you can add a few tablespoons of the reserved pasta water until you reach your desired consistency. The pasta water will help the sauce cling to the noodles without being too heavy.
Combine Everything
  1. Add the cooked pasta to the skillet with the mushrooms and spinach. Pour the ricotta and parmesan mixture over the pasta, stirring gently to coat everything in the creamy sauce. If the sauce is too thick, you can add more of the reserved pasta water a little at a time, until the sauce is silky and smooth.
Add Lemon Zest and Crushed Red Pepper
  1. Finally, sprinkle the lemon zest over the pasta for a pop of brightness. If you like a bit of spice, add some crushed red pepper flakes to taste. The red pepper not only gives a nice contrast to the creaminess but also enhances the earthy flavors of the mushrooms.
Serve and Enjoy
  1. Transfer the Mushroom and Ricotta Spinach Pasta to serving plates. Garnish with extra parmesan cheese and a drizzle of olive oil if you’d like. This dish is best enjoyed warm, but leftovers can be stored in an airtight container in the refrigerator for up to three days.