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Gluten Free Mushroom Spinach Pesto Pasta
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Mushrooms, garlic and parmesan are combined in this simple, vegetarian and gluten free spinach pesto pasta recipe, perfect for lunch or dinner!
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
2
people
Calories
441
Author
Whitney Bond
Ingredients
4
oz
gluten free spaghetti noodles
1
tbsp
olive oil
1
cup
baby bella mushrooms
sliced
3
cloves
garlic
minced
¼
cup
spinach pesto
¼
cup
parmesan cheese
grated
Instructions
Begin by cooking the pasta in a pot of boiling water.
While the pasta is boiling, add the olive oil to a large skillet over medium-high heat.
Add the mushrooms and sauté 4-5 minutes.
Add the garlic and sauté for an additional minute.
Drain the pasta, then place back into the pot.
Add the pesto and mushrooms.
Toss to coat.
Transfer to a bowl and top with the parmesan cheese.
Nutrition
Serving:
2
g
|
Calories:
441
kcal
|
Carbohydrates:
47
g
|
Protein:
12
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Cholesterol:
10
mg
|
Sodium:
524
mg
|
Potassium:
179
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
725
mg
|
Vitamin C:
1.4
mg
|
Calcium:
213
mg
|
Iron:
1.1
mg