Spinach Mushroom Bowtie Pasta Recipe With Creamy High-Protein Ricotta (7 Ingredients, 30 Minutes) Pasta High Protein Recipes Vegetarian Italian Recipes Low Sodium Recipes Dinner Budget Recipes

In an attempt to get myself back in the mindset of cooking vegetarian meals on a regular basis, I thought I’d post a meatless Monday recipe that we absolutely loved. This spinach mushroom pasta recipe with creamy ricotta checks so many boxes for me. The easy pasta recipe is budget-friendly, takes only 30 minutes to make, is creamy, delicious and loaded with healthy vegetables. 

To make this high-protein recipe you will need the following ingredients from your fridge and pantry: pasta (I used bowties), mushrooms, olive oil, butter, fresh garlic, fresh baby spinach and whole-milk ricotta cheese. (Ricotta cheese is a good source of protein, along with the other health benefits of ricotta.) For some spice, you could also grab a jar of crushed red pepper flakes from the spice rack.

This hearty vegetarian pasta dinner recipe is wonderful served with fresh bread or a garden or Caesar salad as a side dish. For even more protein and a gluten-free dinner, you can make this Italian-inspired recipe with chickpea pasta

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 8 ounces bowtie pasta (or pasta of choice)
• 16 ounces baby bella mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoon butter
• 2 cloves garlic, minced
• 6 ounces baby spinach, destemmed if desired
• 1/2 cup whole milk ricotta
• 1 pinch crushed red pepper flakes (optional)

Here's how to make it: 

1. Place a large pot of salted water on the cooktop to boil. When the water comes to a boil cook the pasta according to package directions for al dente, about 7 minutes. Before draining save 1 cup of the pasta water to use later.
2. Heat the olive oil a saucepan over medium heat. Add the mushrooms and cook until soft and starting to brown, about 6 to 8 minutes.
3. Add the garlic and butter and stir for 1 to 2 minutes.
4. Take 1/2 cup of the reserved pasta water and gently add it to the mushrooms. Use a wooden spoon to scrape the bits of garlic and mushrooms from the bottom of the pan to create the sauce.
5. Add the fresh spinach.
6. Sauté until it is wilted, 1 to 2 minutes.
7. Add the pasta and a generous pinch of salt and pepper. Stir. (If the pasta seems too dry, add a bit more of the reserved pasta water until the pasta has a creamy sauce over it. Taste to see if more salt and pepper is needed.)
8. Dollop the ricotta on top of the pasta and add a pinch of red pepper flakes, if desired. Serve warm and enjoy! Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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