Creamy Spinach and Mushroom Fusili recipe

This weekend was quite an exhausting one for me juggling between the roles of being a mom, nurse, educator and manager of the house. Since I haven’t been gone to the market to buy out food for the coming week, I opt to do my lazy meal instead. This time I made it healthier by incorporating spinach and shiitake mushroom to the recipe. You know how I love Shiitake mushrooms right? Plus it’s a healthy alternative protein. So here it is:
 

Ingredients:
  • 250g Fusili Pasta, cooked
  • 3 pieces dried Shiitake mushrooms, rehydrated and cut into strips
  • 1 cup Spinach Leaves
  • Bay leaves
  • 1 ½ cup Fresh milk
  • 1 tbsp all purpose flour
  • One medium sized white onion, julienned
  • 3 cloves garlic, minced
  • 2 tbsp Oyster Sauce
  • Salt
  • Pepper
  • Olive oil
  • Parmesan cheese


Direction:
  1. Boil fusilli pasta according to package instructions. Drain and set aside.
  2. Drizzle pan with olive oil and sauté garlic and onion. Add in mushroom and spinach. Saute for another one minute.
  3. Add fresh milk and add in flour mix until combined. Wait until the sauce thickens and add oyster sauce. The oyster sauce will enhance the flavor of the spinach and mushroom. Add in the fusilli pasta and bay leaves. Add salt and pepper to taste.
  4. Serve with grated parmesan cheese.


That’s my lazy meal for our Sunday family day. Mind you, my picky eater boy enjoyed this meal without knowing that there were green leaves on it. The colorful fusilli makes it more fun to eat.

Hope you enjoyed this recipe. Let me know if you tried this.


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