Creamy Spinach and Mushroom Pasta
Spiral chickpea pasta and browned mushrooms are folded into a smooth cottage-cheese and spinach sauce for a creamy high-protein meal.
By Moow Editorial ·
- Blend cottage cheese before warming it.
- Brown mushrooms deeply before adding the spinach.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 20 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 servings.
- Calories: 420 kcal
- Protein: 37 g
- Carbohydrates: 54 g
- Fat: 10 g
- Fiber: 12 g
- Sodium: 665 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 10 ounces (284 g) dry chickpea spiral pasta
- 2 1/2 cups (600 g) low-fat cottage cheese
- 14 ounces (400 g) white mushrooms, sliced
- 6 packed cups (180 g) baby spinach
- 12 cups (2,880 g) water for boiling
- 1/4 cup (60 g) lemon juice
- 1 tablespoon (14 g) olive oil
- 3 cloves (9 g) garlic, grated
- 1/2 teaspoon (1 g) black pepper
Directions
1. Bring the water to a boil and cook the chickpea pasta according to package directions; reserve 1/2 cup cooking water and drain.
2. Blend the cottage cheese, lemon juice, black pepper, and 1/4 cup reserved water until smooth.
3. Heat the oil in a wide skillet and brown the mushrooms, 7 to 8 minutes. Add the garlic and spinach and cook until wilted.
4. Lower the heat, fold in the pasta and cottage-cheese sauce, and warm gently until steaming without boiling.
Sources
Contains milk; chickpea pasta cross-contact varies by brand. Keep cottage cheese refrigerated, warm the sauce gently, and refrigerate leftovers within 2 hours.