Simple, practical, and full of everyday flavour, Spinach and Browned mushroom fusilli is a vegan, vegetarian American, Italian, Vegan main course made with whole grain Fusilli, chopped/sliced mushrooms, and chopped packed spinach in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: American, Italian, Vegan

Ingredients

  • 2 cups whole grain Fusilli (cooked al-dente)
  • 1.5 cups chopped/sliced mushrooms (white, medium portabellas, shittake, any of choice)
  • 2 cups chopped packed spinach
  • 2 Tablespoons extra virgin olive oil (divided)
  • 1-2 teaspoons herbs of choice (I used fresh thyme and basil)
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon chili flakes (or to taste)

Method

  1. Cook the Fusilli or any pasta of choice according to instructions. Reserve some of the water
  2. In a large pan, add 1 tbsp oil and heat on low-medium.
  3. Add the mushrooms, a pinch of salt, Mix well to coat and cook partially covered for 10-15 minutes until mushrooms start to brown. Stir 2-3 times in between.
  4. Add spinach, mix and cook covered till wilted, 3-5 minutes.
  5. Add the salt, pepper and herbs and a 1/4 cup or more reserve water.
  6. Mix well, let simmer on low, covered for 2-3 minutes. Fold in the extra virgin olive oil and minced garlic and mix well.
  7. Add pasta, mix, taste, adjust salt, spice, herbs. Take off heat after a minute.
  8. Serve hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.