Mushroom Macaroni with Spinach and Red Pepper
Description:
This comforting vegetarian pasta dish is a perfect balance of creamy, savory, and slightly sweet flavors. Earthy mushrooms, vibrant red bell peppers, and nutrient-packed spinach combine beautifully with al dente macaroni in a light garlic and cream sauce. It’s quick to prepare, nutritious, and deeply satisfying—ideal for a weeknight dinner or a hearty lunch. Time Required:
Step Time
Preparation 10 minutes
Cooking 20 minutes
Total Time 30 minutes
Ingredients (Serves 4):
2 cups macaroni pasta
1 tbsp olive oil
2 tbsp
3 cloves garlic, minced
1 medium red bell pepper, sliced
1 ½ cups mushrooms, sliced (button or cremini)
3 cups fresh spinach
½ cup heavy cream (or use coconut cream for vegan)
¼ cup grated Parmesan (optional for vegan)
Salt and black pepper to taste
¼ tsp red chili flakes (optional)
Fresh parsley (for garnish)
Instructions:
Cook the macaroni:
Bring a large pot of salted water to a boil
Add macaroni and cook according to package instructions (usually 8–10 minutes) until al dente.
Drain and set aside. Reserve ½ cup pasta water.
Sauté the vegetables:
Heat olive oil and butter in a large skillet over medium heat.
Add garlic and sauté until fragrant (about 1 minute).
Add mushrooms and cook for 5–6 minutes until they release moisture and start to brown.
Stir in sliced red bell pepper and cook for another 2–3 minutes.
Add spinach:
Toss in the spinach and stir until wilted (about 2 minutes).
Create the sauce:
Lower the heat, add the cream and mix well.
Add grated Parmesan if using.
Season with salt, pepper, and chili flakes to taste.
Combine with pasta:
Add cooked macaroni to the pan.
Mix well to coat. Add a splash of pasta water if needed to loosen the sauce.
Simmer for 1–2 minutes.
Serve:
Garnish with chopped parsley and extra cheese if desired.
Serve hot!
Nutritional Information (Per Serving)
Nutrient Amount (Approx.)
Calories 420 kcal
Carbohydrates 50 g
Protein 12 g
Fat 20 g
Saturated Fat 8 g
Fiber 5 g
Sugars 6 g
Sodium 180 mg
Vitamin A 60% DV
Vitamin C 90% DV
Iron 15% DV
Calcium 12% DV
Note: These values can vary depending on exact brands and substitutions.
Frequently Asked Questions (FAQ):
Q1: Can I make this vegan?
A: Yes! Substitute butter with olive oil, cream with coconut cream or a plant-based alternative, and skip or replace the Parmesan with nutritional yeast or vegan cheese.
Q2: Can I use whole wheat or gluten-free pasta?
A: Absolutely. Whole wheat macaroni increases the fiber content, and gluten-free versions work just as well.
Q3: Can I add protein to this dish?
A: You can add tofu, chickpeas, or grilled chicken if you’re not vegetarian. Cook separately and stir in at the end.
Q4: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or milk.
Q5: What can I serve with this?
A: Garlic bread, a simple green salad, or roasted vegetable
s pair beautifully with this pasta.