Creamy Mushroom and Spinach Pasta

This delicious creamy and nutrient rich mushroom pasta recipe comes to us courtesy of Cortney DiGiovanni, @cortneytayla

Here are a few words from Cortney:

"My last name is DiGiovanni by marriage, but my love for pasta has been a life long obsession.

love Italian food as an indulgence but also as one of my favorite cuisines to create new recipes with.

Here is a great example of how I was able to satisfy my craving but make it nutrient dense and delicious!"




  • 1 Box of Spinach Pasta
  • 2-3 Cups of Chopped Fat Moon Mushrooms
  • 2 Cups Baby Spinach
  • 1 Head Broccoli
  • 2-3 Cloves of Garlic
  • 1-2 Tablespoons of Butter
  • Milk (Dairy or Plant Based)
  • 2-4 Tablespoons Nutritional Yeast


How to Make:

1. Roast broccoli in the oven at 400°F for about 10 minutes.


2. Sauté mushrooms on medium heat with a little water (1 tbs) to sweat them out. Add your garlic and spinach. Sauté for 1-2 minutes or until spinach is wilted down.

3. Add butter.

4. Season with garlic, salt, pepper, and a little parsley. Add chili powder for a kick!

5. Cook your fresh pasta. This only takes about 2-3 minutes. Drain and set aside.

6. Mix in broccoli to the sauté pan.

7. Add your pasta, turn off the heat, and add milk and nutritional yeast. Now you're ready to eat!