This spaghetti departs from the norm of red sauce and embraces the flavors of fresh vegetables and herbs. Pairing mushroom and spinach with garlic and coriander, this spaghetti is full of vegetables and flavor. Vegan and vegetarian. Can substitute gluten free spaghetti.

Ingredients

  • 250 grams spaghetti (wholegrain)
  • 300 grams frozen spinach
  • 2 tablespoons olive oil
  • 2 garlic cloves (finely chopped)
  • 2 bunches coriander (finely chopped)
  • 8 fresh mushrooms (thinly sliced)

Directions

  1. Cook the spaghetti in a pot of boiling water.
  2. When the spaghetti is about half done (about 4 to 5 minutes), add spinach, separating with a fork, and let cook.
  3. After 3 to 4 minutes, remove from heat, and drain into a sieve (check whether the spaghetti is al dente).
  4. In the same pan, heat the olive oil, then add the garlic and chopped coriander.
  5. Bring to a gentle simmer.
  6. When the oil starts to boil, add the mushrooms and cook until they are soft, stirring occasionally with a fork.
  7. Finally, put the spaghetti and spinach back in the pan, mix everything well, and turn off the heat.
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NutritionView more

360Calories
Sodium6%DV140mg
Fat15%DV10g
Protein29%DV15g
Carbs19%DV58g
Fiber36%DV9g

PER SERVING *

Calories360Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium140mg6%
Potassium1560mg45%
Protein15g29%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber9g36%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Jenny L. 26 May 2015
If you're tired of the old spaghetti dish, give this one a try. It doesn't have the tomato flavor that I get tired of so often when my kids ask for spaghetti. Instead, it is bursting with the flavors of mushrooms and spinach. The juices from them along with the olive oil it give all the taste and sauce that you need.