Lemon Mushroom Pasta

I have another fast, weeknight meal to share. You can keep the ingredients few and simple, they still pack in tons of flavor or you can add in more to boost up the volume.

For this pasta, I started by sauteeing the following in extra virgin olive oil & 1 tablespoon of Earth Balance:

  • 1 tablespoon of crushed garlic
  • 1 bag of sliced mushrooms (from Trader Joe’s)
  • about 1/2 bag of baby spinach


While this was cooking, I put my pasta in to boil.

Once the veggies were sauteed enough, I lowered the heat and used a white wine reduction, I simmered the veggies in the white wine sauce to boost up the flavor.

Next I added the following to a pasta dish:

  • 1 tablespoon of olive oil
  • juice of 1.5 lemons
  • zest of 1.5 lemons

Once the pasta was finished cooking and drained, I tossed together the pasta, veggies and lemon/oil mix. I topped everything off with (adjust to taste):

  • fresh basil
  • cracked black pepper
  • sea salt
  • crushed red peppers


This dish is fresh-tasting and light. It would probably also taste delicious with pesto or sun-dried tomatoes.

6 thoughts on “Lemon Mushroom Pasta

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