Diabetic-Friendly Spinach And Mushroom Pasta Recipe

About this recipe

A wholesome and nutritious dinner option featuring wholegrain pasta, spinach, and mushrooms, tailored to be diabetic-friendly and satisfying for solution seekers.

Ingredients

• 25 g Parsley
• 100 g Baby Spinach
• 100 g Garlic - Single Clove
• 125 g White Shimeji Mushroom (Anabe)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 50 g Catch Black Pepper Grinder

Instructions

1. 1. Heat 2 tablespoons of olive oil in a pot over medium heat. Add the garlic clove, crushing it gently with the back of a spoon, and sauté for 1 to 2 minutes until fragrant.
2. 2. Add the fresh spinach to the pot, breaking it apart with a fork, and let it wilt for 2 to 3 minutes.
3. 3. Once the spinach is wilted, remove it from the pot and set aside.
4. 4. In the same pot, heat another tablespoon of olive oil over medium heat. Add the white shimeji mushrooms and cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
5. 5. Return the wilted spinach to the pot with the mushrooms. Toss everything together to combine and heat through for 1 to 2 minutes.
6. 6. Season the mixture with Namakwali seasoning and freshly ground black pepper to taste.
7. 7. Serve warm, garnished with freshly chopped parsley if desired.