Baked Penne with Spinach and Mushrooms

By: Julia Huston

Servings: 5

Prep Time: 30 minutes

There is nothing quite like cozying up on the couch with a bowl of delicious creamy pasta that is both easy to make and nutritious. This baked penne with spinach and mushrooms is a one-and-done kind of meal; all you have to do is throw some veggies on the stove while your pasta cooks, and then combine everything together and pop it in the oven for a few minutes. While I typically avoid pasta dishes with a white sauce because I find the cream and cheese to be too rich and heavy, this recipe is extremely light because the mushrooms provide most of the flavor. It can also easily be made dairy free by following the steps listed under recipe notes! The two main stars of this meal—spinach and mushrooms—are both proven to be excellent sources of nutritional value. According to horticulture experts Teddy Morelock and James Correll, “spinach is arguably the #1 or # 2 most nutritious vegetable consumed in the United States.” This leafy green is high in beta carotene and is also a good source of vitamin C, calcium, iron phosphorus, sodium and potassium (Morelock). Beta Carotene is a natural antioxidant and source of vitamin A; it can help maintain healthy skin and protect brain function (Grune). Additionally, vitamin C and calcium benefit the body in many ways, such as maintaining strong bones and lowering blood pressure to name a few (Chambial). Let’s not forget about the mushrooms—this versatile fungi is said to contain nutrients that can improve both physical and mental health. Mushrooms contain a high amount of bioactive compounds such as ergothioneine, ergosterol, and vitamin D, which have been linked to benefiting immune function, blood pressure, gut health as well as preventing cancer (Blumfield). This recipe is an easy, quick, nutritious meal that will leave everybody wanting seconds.