Quick and Easy Lemon Parmesan Pasta with Mushrooms
A 15 minute fresh pasta recipe loaded with mushrooms, sun dried tomatoes and spinach.
Equipment
- 1 large pasta pot
- 1 sauce pan
Ingredients
- 300 g spaghetti or pasta of choice
- 1 tbsp butter
- 3 cloves garlic minced
- 1/4 cup onion diced
- 1 1/4 cup vegetable broth or chicken
- 1/2 cup marinated sun-dried tomatoes chopped and in oil
- 1/2 lemon worth of juice
- 1 tsp oregano
- 3 cups sliced mushrooms
- 2 cups baby spinach
- 1/5 cup parmesan cheese shredded
Instructions
- Cook the pasta according to the directions.
- In a medium saucepan or Dutch Oven, heat the butter over medium heat and add the onion and mushrooms. Cook until the onion is translucent and the mushrooms start to brown, about 5 minutes.
- Add in sun-dried tomatoes and then the garlic and oregano. Cook until the garlic is fragrant, about 30 seconds.
- Pour in the vegetable broth and 1/2 the parmesan cheese. Stir and bring to a simmer. Now add in the spinach and stir until the spinach is wilted.
- Add in the lemon juice.
- While the pasta is cooking, reserve a cup of the pasta water. This helps to loosen the sauce if needed.
- Once the noodles are done, strain the noodles and toss with the sauce immediately. Add in the rest of the parmesan cheese. If the sauce seems too sticky, add in a little pasta water at a time.
- Add in freshly cracked pepper and serve immediately with more parmesan and more pepper!
Notes
You can add in whatever vegetables you like in this recipe. The sun-dried tomatoes add in a lot of the flavour, so it's best to not substitute those.
Any type of onion will work, I used a small yellow onion.
If you don't have oregano, basil works great too.
Nutrition
Calories: 390kcal
Tried this recipe?Let us know how it was!