Easy weeknight meal. Use whole grain or gluten-free fusilli or other pasta. Vegan Recipe

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.