Best Creamy Spinach Penne Pasta Recipes

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CREAMY SPINACH AND MUSHROOM PENNE PASTA



Creamy Spinach and Mushroom Penne Pasta image

A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance.

Provided by for the love of veg

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb penne pasta
1 tablespoon olive oil
1 cup red onion, diced
2 garlic cloves, minced
8 ounces baby portabella mushrooms, sliced
1 1/2 cups frozen chopped spinach
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon spike seasoning
1/4 teaspoon fennel seed
1/4 teaspoon red pepper flakes
3 tablespoons parmesan cheese
3 tablespoons light cream cheese

Steps:

  • Heat oil in skillet on medium heat and saute onions and garlic until tender.
  • Add mushrooms and spinach and saute until heated through.
  • Add herbs and spices. Mix well.
  • Mix in tomato sauce, and diced tomatoes.
  • Simmer, covered, for 15 minutes.
  • Meanwhile, cook penne pasta according to package directions in a large pot.
  • Drain pasta and return it to the large pot.
  • Stir in in parmesan cheese and light cream cheese. Mix well.
  • Add prepared sauce to pasta and mix until well combined.
  • Serve topped with extra parmesan cheese, if desired.
  • Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

Nutrition Facts : Calories 278.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 5.6, Sodium 427.1, Carbohydrate 53.3, Fiber 9, Sugar 4.2, Protein 8.2

CREAMY SPINACH PENNE PASTA



Creamy Spinach Penne Pasta image

Make and share this Creamy Spinach Penne Pasta recipe from Food.com.

Provided by Chef mariajane

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup penne rigate, whole wheat, raw
1 tablespoon canola oil
300 g boneless skinless chicken breasts, cut into strips
1 medium red pepper, sliced
1 medium orange bell pepper, sliced
2 cups Baby Spinach
2 teaspoons lemon juice
1 1/2 tablespoons all-purpose flour
4 garlic cloves, minced
2 cups 1% low-fat milk
1/4 teaspoon fresh ground black pepper
3/4 cup medium cheddar, 19% MF, shredded

Steps:

  • In large pot of boiling water, cook pasta until tender, but firm; drain.
  • As pasta is cooking, heat 1 teaspoons oil in a skillet. Add chicken and sauté 3-4 minutes or until almost cooked. Add red and orange peppers and spinach; sauté for another 3-4 minutes.
  • Stir in lemon juice. Transfer mixture to a bowl and set aside.
  • In the same pot used for pasta, heat remaining oil (2 tsp.) over medium heat; blend in flour. Add garlic, milk and pepper. Cook, whisking constantly until mixture comes to a boil. Reduce heat and simmer for 2-3 minutes.
  • Remove from heat. Add cheese and stir until blended.
  • Add pasta, chicken and vegetables to sauce; stir until combined.

Nutrition Facts : Calories 382.1, Fat 13.3, SaturatedFat 5.9, Cholesterol 71.8, Sodium 249, Carbohydrate 33.5, Fiber 2.5, Sugar 9.6, Protein 31.6

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