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Light, Creamy Mushroom and Spinach Pasta

Recipe courtesy of AllRecipes

Yield: 4 Servings | Prep Time: N/A | Cook Time: 25 Minutes | Total Time: 25 Minutes


  • 12 oz. whole wheat orecchiette
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 16 oz. button mushrooms, sliced
  • 1 bag of store-bought spinach
  • 2 Tbsp. unbleached all-purpose flour
  • ½ cup low-fat (2%) milk
  • ½ cup Holland House® Red Cooking Wine
  • 2 Tbsp. Neufchatel or low-fat cream cheese
  • 1 cup grated Parmesan cheese, divided
  • 1/4 tsp freshly ground black pepper
Shop Ingredients


  1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water. Return drained pasta to pan.
  2. Heat olive oil over medium heat in a large saucepan. Add garlic and mushrooms; sauté 10 minutes or until mushrooms are browned and have released their liquid.
  3. While mushrooms are browning, add spinach and sauté until it wilts, 3-5 minutes.
  4. Add the flour and stir with a wooden spoon 1 minute. Whisk in the milk and Holland House® Red Cooking Wine. Cook, whisking constantly, until thickened, about 4 minutes. Add the Neufchatel or low-fat cream cheese and 3/4 cup Parmesan cheese. Whisk until melted, about 1 minute. Stir in the black pepper.
  5. Pour mushroom sauce over cooked pasta. Gently stir to combine. Use reserved cooking water, 1 tablespoon at a time to loosen. Divide evenly among 4 bowls and top each with 1 tablespoon Parmesan cheese.