Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
47
High
Nutrition per serving
Calories1199.4 kcal (60%)
Total Fat77.9 g (111%)
Carbs114.1 g (44%)
Sugars14.1 g (16%)
Protein27.7 g (55%)
Sodium1106.4 mg (55%)
Fiber19.3 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Start by bringing a large pot of salted water to a boil.
Step 2
2. Add 2 tablespoons of the olive oil to a large deep skillet and bring to medium-high heat. Cook 1/2 the batch of sliced mushrooms until browned, about 12 minutes. Transfer the mushrooms to a bowl and fry the second batch in the skillet using the same method, with 2 tablespoons of olive oil.
Step 3
3. Pour all the mushrooms back into the skillet and add the garlic, shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.
Step 4
4. Add the flour to the mushrooms and cook for 2 to 3 minutes. Then add the coconut milk and reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat.
Step 5
5. Cook the spaghetti according to package instructions, until al-dente. Scoop the pasta out of the pot and into the mushroom sauce with 2 to 3 tablespoons of reserved pasta water to thin. Mix to combine and serve.
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