Go Back
+ servings

Sun-dried Tomato and Spinach Pasta (no cream, vegetarian)

No Cream, Vegetarian, Gluten-Free option
Lightened-up and incredibly delicious Sun-dried Tomato and Spinach Pasta made with milk (NO CREAM). Perfect on a Special Ocassion.
5 from 14 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian Inspired
Servings 5 servings
Calories 581 kcal

Equipment

Ingredients
  

  • 16 ounces whole-wheat penne pasta
  • 1 tbsp olive oil
  • 1 1/2 tsp crushed red pepper
  • 8 ounces baby bella mushrooms, sliced
  • 2 cups spinach
  • 1/4 tsp salt
  • 5 cloves
  • 1 cup sun-dried tomatoes, stored in olive oil
  • 2 tbsp butter, I like Kerrygold
  • 2 tbsp flour
  • 3 cups whole milk, 2% reduced-fat works too
  • 1/2 tsp black pepper
  • 1/4 tsp salt to taste
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 - 3/4 cup starchy water
  • 1/2 cup fresh basil

Instructions
 

Prep

  • Start by boiling a pot of water for the pasta.
  • Slice baby bella mushrooms.
  • Chop spinach, garlic, and sun-dried tomatoes (squeezing out the oil).

Cook

  • Heat a dutch castiron on medium heat. Add olive oil, once hot, add crushed red pepper flakes. Saute for about 30 seconds.
  • Add sliced mushrooms. Saute for 4 minutes.
  • This is what you should have.
  • Add the pasta to the boiling hot water. Season with salt. Follow the instructions on the back of the package. I prefer whole wheat pasta, however, regular white or gluten-free pasta will work too.
  • Now add the chopped spinach to the mushrooms. Stir. The spinach will take about 1 minute to wilt.
  • Add the garlic and sun-dried tomatoes. Stir and cook for 2 minutes.
  • Add unsalted butter.
  • Once butter melts, add whole wheat flour (Indian flour works too).
  • Stir the butter and flour and cook for 1 minute.
  • Now VERY SLOWLY, add whole milk (2% reduced-fat milk will work too) to the veggies while stirring the veggies into the milk mixture. Make sure you add the milk slowly to avoid curdling.
  • Continue adding milk - you'll need 3 cups total.
  • Season with salt and add black pepper.
  • Allow the milk mixture to come to a slight boil. You'll see bubbles starting to form.
  • Add the pasta to the sauce.
  • Give it a good stir.
  • Add parmesan cheese and starchy pasta water. The starch will help thicken the sauce and help the pasta cling to the sauce.
  • Top with fresh basil. Stir.

Enjoy!

  • Serve hot. It's incredibly delicious! Enjoy!

Nutrition

Calories: 581kcalCarbohydrates: 81gProtein: 24gFat: 18gSaturated Fat: 8gCholesterol: 34mgSodium: 573mgPotassium: 1245mgFiber: 10gSugar: 19gVitamin A: 2079IUVitamin C: 12mgCalcium: 332mgIron: 3mg
Keyword Mushrooms, Pasta, Spinach, Sun-dried Tomatoes
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking