Spinach and Mushroom Pasta

Spinach and Mushroom Pasta

It’s still technically summer, but depending on where you live, the trees may be looking just a tinge more yellow than they had a week ago. Summer is nearing its final thralls, and so we step into the crossroads of the autumn to come. The long, and radiant days still remain so, but the early morning chills are a reminder that change is imminent. However, these changes bring new bounties! 

As the season of harvest approaches our doorsteps, now is an excellent time to begin taking advantage of your favorite autumn flavors and foods, but perhaps you’d like to take this transition slowly? No matter. There are plenty of ways to prepare seasonally appropriate meals without it feeling too heavy. In this case, mushrooms are the way to go! 

Edible mushrooms have served us greatly over the centuries. From medicinal to purely flavorful, the use of mushrooms can be found in cultures all over the world and more recent studies have proven them to be a very important addition to our daily diets.

  1. Decrease Risks of Cancer- Mushrooms are a very valuable source of ergothioneine. This amino acid is also an antioxidant that is known to prevent and slow cellular damage. 
  2. Good for the blood- Many mushrooms are also bursting with flavor, while also being very low in sodium. Substituting mushrooms in place of heavy amounts of red meat is an excellent way to keep cholesterol low. 
  3. A Healthy Brain - There are many ongoing studies that have seen miraculous results in people with mild cognitive impairment (MCI) with the help of consuming as low as one cup of mushrooms a day. 
  4. A Happy Gut - Mushrooms are also a powerful prebiotic that can help keep those friendly bugs going strong!

There are many, many easy ways to incorporate edible mushrooms into your diet, but perhaps you’d like to start with our favorite recipe for Spinach and Mushroom Pasta! 

Spinach and Mushroom Pasta


  • 1 medium brazier pot
  • 1 medium fry pan
  • Strainer 


  • 2 cups baby portobello mushrooms
  • 2 cups shiitake mushrooms
  • ½ stock enoki mushrooms
  • ¾ cup virgin olive oil
  • 2 tbsp butter
  • 6 cloves minced garlic
  • ¾ cup pesto
  • 2-3 handfuls spinach
  • 32 oz box of chicken stock
  • 2 cups whole grain spaghetti 
  • Salt and pepper to taste
  • Shredded parmesan cheese (garnish) 


  1. Combine stock and spaghetti noodles in a brazier pot and bring to a boil. Reduce to a simmer and stir occasionally until thoroughly cooked.
  2. Slice portobello and shiitake mushrooms in a frying pan along with enoki mushrooms, olive oil, garlic, butter, salt and pepper. Cook on medium heat until tender.
  3. Add spinach to mushrooms and stir until wilted. 
  4. Drain remaining stock from noodles and mix in mushrooms and spinach.
  5. Add an extra dash or two of olive oil and gently mix in pesto to the noodles and mushrooms. 
  6. Top with shredded parmesan cheese and enjoy!