Creamy Spinach and Mushroom Whole Wheat Spaghetti with Ricotta
25 minutes
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About Creamy Spinach and Mushroom Whole Wheat Spaghetti with Ricotta
This Creamy Spinach and Mushroom Whole Wheat Spaghetti with Ricotta is a delicious and healthy twist on a classic Italian pasta dish. Perfect for a quick weeknight dinner or a satisfying Sunday brunch, this recipe combines the earthy flavors of mushrooms and spinach with the creamy richness of ricotta cheese, all atop a bed of wholesome whole wheat spaghetti.The nutty texture of the whole wheat pasta adds a delightful contrast to the tender spinach and mushrooms, creating a truly satisfying culinary experience. It’s a healthier alternative to traditional spaghetti without sacrificing any flavor!While the whole wheat pasta might have a slightly different texture than regular pasta, its nutritional benefits make it a worthwhile swap. This recipe is a testament to how delicious and healthy eating can be.
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
Pasta
- 70 gm Wheat Spaghetti whole
Sauce
- 2 tbsp Olive Oil extra virgin
- 5-7 clove Garlic minced
- 1/2 cup Onion finely sliced
- 1/2 cup Mushrooms sliced
- 1 cup Baby Spinach chopped
- 1/2 tsp Salt or to taste
- 1/2 tbsp Oregano dried
- 3 tbsp Ricotta Cheese fresh
- 2 tbsp Cheddar Cheese shredded
- 1 tbsp Lemon Juice
- 1 tsp Pepper black, freshly ground
Garnish
- 5-7 Cherry Tomatoes halved
- 5-6 leaves Basil for garnish, fresh
Other
- 1/2 tsp Salt for pasta water
- 1/2 cup Pasta Water reserved
Instructions
Prepare the Pasta
- Heat water in a large pot. Add 1/2 teaspoon salt and 1/2 tablespoon olive oil. Add 70g whole wheat spaghetti and cook according to package directions until al dente.
Sauté the Vegetables
- Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 5-7 minced garlic cloves and cook for 3-5 minutes until fragrant. Add 1/2 cup finely sliced onion and cook until softened, about 5 minutes. Add 1/2 cup sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. Stir in 1 cup chopped baby spinach and cook until just wilted, about 1-2 minutes. Do not overcook.
Create the Sauce
- Stir in 1/2 teaspoon salt, 1/2 tablespoon dried oregano, 3 tablespoons fresh ricotta cheese, and 2 tablespoons shredded cheddar cheese. Cook for 2 minutes, stirring frequently, until the cheeses are melted and the sauce is creamy. Add 1 tablespoon lemon juice.
Combine and Serve
- Drain the cooked spaghetti, reserving 1/2 cup of pasta water. Add the spaghetti to the skillet with the sauce and toss to combine. Add reserved pasta water to thicken the sauce, if needed. Cook for 2-4 minutes, allowing flavors to meld. Season with freshly ground black pepper to taste.
Garnish and Serve
- Halve the cherry tomatoes and arrange them on top of the pasta. Garnish with fresh basil leaves and a drizzle of olive oil. Serve immediately.
Recipe Notes
Expert Tips
- For a richer flavor, use a combination of ricotta and parmesan cheese.
- Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Toasted pine nuts or sun-dried tomatoes would make delicious additions to the sauce.
- If you don’t have fresh basil, you can substitute with dried basil, but use less.
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Recipe Nutrition
Calories: 147kcalCarbohydrates: 19gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 714mgPotassium: 249mgFiber: 2gSugar: 2gVitamin A: 989IUVitamin C: 11mgCalcium: 117mgIron: 1mg
Monika Patel
Articles: 71
7 Comments
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Such a great recipe! Can’t wait to try it.
Absolutely mouthwatering! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.
Thanks so much Kirti..for sure
I need to eat this…next time when ever I m in Delhi I m coming to your house.
This looks so inviting! I’m eager to try it.
This looks amazing! Thanks for sharing.