Creamy Mushroom & Spinach Pasta

Sauce never gets "thick", just stays watery. Everything else is great, but the sauce is the glue that holds the dish together. If that isn't right, the dish becomes soup.

Really delicious recipe! I didn't make any changes except I used only 8 ounces of pasta to make the serving sizes a little smaller. You might be skeptical of the lemon juice, but don't be afraid! That hit of acid at the end really makes the dish. My wife and I both thought this dish was a restaurant-quality meal. If you love spinach and mushrooms, this recipe was easy to make and very delicious.

This was good! I couldn’t find miso at the store so I used a tablespoon of low-sodium soy sauce instead. My husband and I used more parmesan on our finished dishes. I enjoyed the umami flavors with the soy and the mushrooms! The dish wasn’t as hot temperature-wise as I usually like since I like my spinach just barely wilted and didn’t have miso paste, so if you do it this way, maybe keep your noodles hot or take your time straining them. I used all of the pasta water. This was a healthy pasta dish but not like a depressingly healthy pasta dish, you know?

Awful. No flavor and too many noodles. I just don't understand. I try meals that have lower calories and more vegetables. Where is the flavor??

Unless you want to tweek this.....move on.

Great recipe. Quick. Easy. Tasty. I did the recipe as stated and the entire family loved it!

This was easy and delicious. The white miso added a nice flavor. Will make again.

I made this pasta dish last night. The flavors were unbelievable. Easy to make for a busy weeknight. I appreciate the recipe's nutritional value. Thank you very much.

Brian