Mushroom, Chilli + Spinach Pasta

I Quit Sugar Blog
In the mood for a nutritious and hearty dish for dinner? This mushroom, chilli and spinach pasta is full vegetables and is bound to hit the spot.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2


  • 1 cup dried spelt pasta (or pasta of your choice)
  • 1 tablespoon butter
  • 200g button mushrooms, sliced
  • 1 clove garlic
  • 1 small red chilli
  • sea salt and pepper
  • 3 cup baby spinach
  • 1/2 cup grated Parmesan
  • juice of half a lemon


  • Bring a large pot of salted water to the boil and add the pasta. Cook for 8 minutes (or as per packet directions). Drain.
  • Meanwhile, melt butter in a large frying pan. Add mushrooms and cook for about 3 minutes or until browning. Add garlic and chilli. Cook for 2 minutes or until fragrant and mushrooms have softened. Season with salt and pepper.
  • Stir through spinach and Parmesan. Remove from heat.
  • Add lemon juice and pasta. Toss to coat well.


Gluten free and Paleo option: Replace pasta with zucchini noodles.
Vegan option: Omit Parmesan cheese. Sprinkle with nutritional yeast flakes if you like.
Not a fan of mushrooms? Substitute mushrooms for capsicum, zucchini, eggplant or small broccoli florets.  
Keyword Autumn Recipe, I Quit Sugar, Meat Free Ideas, Quick, Soy Free, Spring, Winter

Posted by I Quit Sugar

In May 2018 Sarah Wilson appointed 28 By Sam Wood as the sole custodian of all the IQS recipes that were freely available on the I Quit Sugar blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at