Bella Pasta

This was a concoction I whipped up for lunch the other day. I had a quarter cup of heavy cream leftover from making chocolate mousse the day before, and mini bella mushrooms in the fridge. All in all, a very quick, easy dish. Normally I use wheat pasta, but for such a tasty dish, I went for local-made white bowties.


  • 1/2 pound Mini Bella mushrooms, chopped into small chunks
  • 2 cups raw, organic spinach
  • 1 clove garlic, finely minced
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • Salt, Pepper, and Garlic Salt to taste


  1. Heat butter in a large skillet over medium heat.
  2. Add chopped mushrooms and garlic; cook for 10 minutes.
  3. Once mushrooms are mostly cooked through, add spinach and cook through, stirring often.
  4. (optional: Add a tablespoon of olive oil to help cook the spinach).
  5. Add heavy cream and any desired spices and cook for an additional minute or two, stirring frequently.
  6. Serve over pasta, al dente.

**Mushrooms are one of the best fresh produce sources of Vitamin B12 and protein. B vitamins can be especially hard to come by for vegetarians.

**Interesting Tip for cooking pasta:
Most tap water or hard water is alkaline and tends to break apart the protein-starch of pastas. This can cause pasta to cook more quickly and become sticky. To balance the pH for better texture of noodles – add a little acid (lemon juice or cream of tartar) to the water. (From: On Food and Cooking by Harold McGee)