Sautéed Spinach & Mushroom Pasta

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Sautéed Spinach & Mushroom Pasta


Sautéed Spinach & Mushroom Pasta

Cook Time 1 hour

Course Dinner, Lunch

Servings 5 people



Pasta Ingredients

  • 1 bag of Miracle Noodle™ Spaghetti*

Spinach & Mushroom Ingredients

  • 8 oz. mushrooms, sliced (1 cup)
  • 6 oz. spinach (¾ cups)
  • cup onions, diced
  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • ½ tsp salt
  • Zero-calorie nonstick cooking spray

Tomato Sauce Ingredients

  • 6 Roma tomatoes, halved (about 3 cups)
  • 1 red onion, quartered (about 1 cup)
  • 1 bundle of fresh basil
  • 1 head of garlic
  • ¼ cup vegetable broth
  • 1 packet of Stevia
  • Salt and pepper, to taste



  • Preheat large skillet over medium-high and spray with zero-calorie nonstick cooking spray. Add mushrooms and onions.
  • Sprinkle the vegetables with ¼ tsp of salt and cook for 3 minutes. to form a nice sear on the first side. Flip and cook for an additional 2-3 minutes.
  • Reduce to medium-low heat. Add 2 cloves of garlic and half of the spinach. Cover the skillet for 30 seconds to wilt the greens. Stir and add the remaining spinach. Cover for another 30 seconds.
  • Add ½ tsp salt and a squeeze of fresh lemon juice. Stir to combine and set aside.
  • Preheat the oven to 400°F.
  • Spray zero-calorie nonstick cooking spray into a large baking dish. Add the tomatoes, red onion, garlic (cut top off and peel), salt, and pepper.
  • Roast for 30-40 minutes, or until the skins start to lift from the tomatoes.
  • Cool the mixture and add it to a cooking pot. Squeeze the garlic head to add the garlic. Turn the heat on low.
  • Add a packet of Stevia, vegetable broth, and basil to the pot. Blend until smooth with an immersion or hand blender. Set aside.
  • Prepare the Miracle Noodles to package directions. Top with tomato sauce and vegetables.


*Available online or at any Red Mountain location.

For Flex™ Patients: Top with cheese (½ oz.). Recipe Yields: 10 servings of vegetables.

Keyword Mushrooms, Pasta, Spinach

Stephanie Bray

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