Ingredients (4 Servings)

  • 400 g pasta of choice, uncooked
  • 40 ml olive oil
  • 1 medium onion chopped
  • 3 cloves of garlic minced
  • 400 g mushrooms sliced
  • 200 g spinach, raw
  • ½ cup vegetable broth
  • pinch of salt (0,36 g)
  • pinch of pepper
  • 2 tsp lime juice (optional)
  • parsley chopped (optional)
  • pinch of smoked paprika (topping)

Nutritional values (per serving)

Calories485 kcal
Fat11 g
Sodium59.0 mg
Carbohydrates70 g
Protein18 g
Phosphorus213 mg
Potassium608 mg
Liquid250 ml


  1. Add pasta in water and cook according to the package.
  2. Heat the olive oil, add mushrooms along with chopped onion and sauté for about 3 minutes. Add minced garlic and cook for about 1 minute longer. Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1–2 more minutes. Add spinach and cook further 2–3 minutes until it has wilted. Season with salt and pepper. If you like, add fresh lime juice.
  3. Once pasta is “al dente” pour off the cooking water. Put drained pasta to the mushrooms and toss to combine. Season with spices to taste.
  4. Serve mushrooms pasta topped with smoked paprika.

Nutrition Tips

  • Instead of vegetable broth you can use coconut milk. As vegetables you can add pepper, zucchini, carrots. Soak the vegetables for a minimum of two hours in warm water
  • If you have a hard time controlling your potassium levels, we recommend boiling the mushrooms first to lower their potassium