Mushroom, spinach and garlic pasta shells

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3 cloves garlic, peeled and finely chopped.

400g mushrooms, sliced.

2 tablespoons olive oil.

Salt and ground black pepper.

Freshly grated parmesan cheese (optional)

7 handfuls pasta shells.


200g fresh spinach leaves, washed and any hard stalks removed.


While the hot water comes to a simmer for the pasta, gently saute the garlic and mushrooms – season with salt and ground black pepper.

When the water is boiling, add 3handfuls of pasta shells per person and one for the pot.

Add the spinach to the mushrooms and saute until they start to wilt.

Drain the pasta and return to the pan, adding the mushrooms and spinach.

Mix well and serve in hot bowls with a seasoning of parmesan .

My Tips:

This makes an excellent hot lunch for a winter’s day for two people.

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© 2024 - Penny Melville-Brown
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