8ozlinguine pastaI recommend a bean based pasta for stable blood sugars post meal
½tspsea saltreduce this amount if you need a lower sodium meal
Cook your pasta according to the package instructions. (Note: If you are using bean-based pasta, rinse your pasta after draining it.) Set your pasta aside.
While your pasta is cooking, in a large skillet, combine 2 Tbsp of your truffle oil, mushrooms, garlic, salt, and pepper. Mix until the mushrooms are fully coated and saute for about 10-12 minutes until they have turned a dark brown. Remove the mushrooms from the heat.
Also, while the pasta is cooking and the mushrooms are sauteing, combine the whole milk and parmesan cheese in a small sauce pan and heat on low to medium heat until the cheese is fully melted and combined, stirring occasionally. Add in your remaining 2 Tbsp of truffle oil and stir to combine with a whisk. Let the cheese sauce heat for 3-4 more additional minutes.
Pour the cheese sauce over the mushrooms in the large skillet and stir.
Add the baby spinach to your skillet with the mushroom cheese sauce until the spinach starts to wilt. (You can turn your stovetop burner to simmer or low if the spinach needs some help cooking down.) This should only take 2-3 minutes.
Once the spinach has cooked down, add in your pasta, then stir and enjoy!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.The nutrition facts above were calculated using Banza Chickpea Pasta Linguine.