Creamy Mushroom and Spinach Rotini

Ingredients

Four portions. Cook the pasta while you make the sauce.

• ThinSlim 8 oz ThinSlim Foods Impastable Low Carb Pasta Rotini
• 12 oz cremini mushrooms, sliced 1/4 inch thick
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 3/4 cup heavy cream
• 1/2 cup water, plus more as needed
• 4 oz fresh baby spinach
• 1/2 cup finely grated Parmesan
• 1 tsp finely grated lemon zest
• 1/4 tsp black pepper
• Salt, to taste and for the pasta water

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Made with ThinSlim. Figures are the product label, not the finished dish.

ThinSlim

Impastable Low Carb Pasta Rotini

$10.49

Per

2oz (57g)

Calories

55

Net carbs

8g

Protein

4g

Fiber

36g

Pack size Single Pack - $10.49 3-Pack - $30.99 6-Pack - $59.99 12-Pack - $119.98

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Method

1. Bring a large pot of salted water to a boil. Cook the rotini for the time on the package.
2. Meanwhile, heat the olive oil and butter in a 12-inch skillet over medium-high heat.
3. Add the mushrooms in an even layer. Cook for 8 to 10 minutes, with occasional turns, until golden and the pan liquid evaporates.
4. Reduce the heat to medium. Add the garlic. Stir for 30 seconds.
5. Add the cream, water and black pepper. Simmer for 4 to 6 minutes, until the sauce lightly coats a spoon.
6. Add the spinach in two batches. Stir each batch until the leaves wilt, about 2 minutes total.
7. Remove the skillet from the heat. Stir in the Parmesan until smooth.
8. Drain the rotini well. Fold the rotini into the sauce. Add the lemon zest.
9. If the sauce is too thick, add warm water one tablespoon at a time. Taste the sauce. Add salt as needed. Serve hot.

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