Oyster Mushroom Alfredo

Allison Crawford at The Hungry Carrot — Thu, 05 Sep 2024 16:32:46 +0000

This oyster mushroom alfredo is super easy to make and packed with healthy veggies and proteins. Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich Alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

It seems I am on a mission to keep cranking through all these oyster mushrooms I can’t stop growing. They are so fun to watch grow and delicious to incorporate into recipes. Hence the inspiration for tonight’s pasta that included pretty much everything I had in the fridge and pantry for a one-pot meal.

When I just want a comforting and filling meal, I usually tend to reach for a pasta box. Beans are also one of my absolute favorite things. They are rich in fiber and are filling and delicious. Combine pasta, beans, mushrooms, and some broccoli and spinach for something green, and viola, dump some Alfredo sauce on and dinner is ready in 20 minutes. I used prepared alfredo sauce here because it’s easy and cheap and I didn’t feel like trying to make my own. Jazz it up with the only spices you really need: onion powder, garlic, salt, pepper, and red pepper flakes, and you’re done!

Ingredients

1 package of bowtie pasta, or your favorite noodle
1 cup oyster mushrooms-shredded
1 can cannellini beans, drained and rinsed
1 cup broccoli florets
2 cups chopped fresh spinach
1 tbsp red pepper flakes
1 jar vegan alfredo sauce
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp salt
1 tsp pepper
1 tbsp oil or water for oil-free

Instructions

Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
Toss in cannellini beans and spinach. Saute until spinach is wilted.
Add in alfredo sauce and spices. Adjust to taste.
Toss in pasta and serve warm with crusty bread.
Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

Nutritional Benefits

Broccoli

Broccoli is an excellent source of vitamins C and K, folate, and fiber. Additionally, broccoli has powerful antioxidants that have been linked to reduced inflammation and cancer risk.

Oyster Mushrooms

Oyster mushrooms are rich in protein, fiber, and essential nutrients such as niacin, riboflavin, and pantothenic acid. These mushrooms also contain immune-boosting properties and antioxidants.

Spinach

Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and magnesium. It is known for its role in promoting bone health, improving blood glucose control, and providing antioxidants that protect against oxidative stress.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are packed with protein, fiber, and micronutrients like iron, magnesium, and folate. They contribute to heart health, support digestive health, and provide a steady source of energy.

So let’s get cooking! Let us know what you think of this recipe and check out some others you might like as well…

Try these other related recipes:

Ravioli with Arugula and Asparagus

Lentil Shepherd’s Pie

Roasted Red Pepper and Tomato Pasta

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