01/08/2026
🌱I recently went to the doctor and learned that my anemia is very much affecting me! As a vegetarian, it’s hard to get enough iron, but I try my best! I’m always looking to make tasty, nourishing meals, mostly because I don’t want to eat a sad salad every time I get my greens in! This recipe is so simple, and I really love it! It’s super cozy, comforting, and full of umami!
I use mushrooms and 8 whole cups of spinach for lots of iron, pair it with dairy-free cheese (since calcium inhibits iron absorption), and add a little bit of lemon juice, which provides vitamin C and helps promote iron absorption!
👇🏾Comment “PASTA” for the recipe or SAVE this post to make it later!
Makes 4-6 servings
2 tbsp butter or your choice of oil
2 cups (156 g) mushrooms (portobello, cremini, oyster, etc), 1/4 inch dice
1 cup (100 g) shallots or red onions, thinly sliced
3 garlic cloves, minced
8 cups (8 oz) baby spinach, coarsely chopped
2 cups vegetable broth (i used )
1 1/4 cup ditalini pasta
3 oz dairy-free or cheese
1/4 cup parsley, finely chopped
1/4 cup basil, finely chopped
salt and pepper to taste
2 tbsp lemon juice
In a 10-inch skillet over medium-high heat, add butter. Once it’s melted, add mushrooms and a pinch of salt. Sauté for 8 minutes or until they just start to brown. Add shallots and sauté for 5 minutes; the onion should be translucent and softened. Add garlic and sauté for 1 minute. Add the spinach to the pan with a pinch of salt, stirring gently until it starts to wilt. I added it in two batches to make mixing easier. Sauté for 5 minutes or until it’s cooked down and wilted. Add the vegetable stock and pasta, stirring until well combined. Bring to a boil, then simmer, covered, over medium-low heat for 14 minutes, stirring occasionally. Add cheese, parsley, basil, and salt and pepper to taste. Mix well, then cook over medium-high heat until the sauce is thick and creamy, about 3 minutes. Stir in lemon juice and serve while warm.
