Recipe by Faigy Grossman

Spinach-Broccoli Cheddar Pasta

Dairy Dairy
Easy Easy
6-8 Servings
Allergens

Ingredients

Spinach-Broccoli Cheddar Pasta

  • 1 8-ounce (225-gram) can whole button mushrooms, drained

  • 1 teaspoon salt, plus more to taste

  • 1 1-pound (450-gram) package orecchiette or other pasta

  • 12 ounces (340 grams) chopped spinach, such as Beleaves Frozen Spinach

  • 12 ounces (340 grams) chopped broccoli, such as Beleaves Frozen Chopped Broccoli

  • 6 ounces (170 grams) white cheddar cheese, cubed

  • 3 cubes Gefen Frozen Garlic

  • 1 teaspoon crushed red pepper, or to taste (optional)

Directions

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

2.

Cut mushrooms in half and place on the prepared baking sheet. Spray with cooking spray and sprinkle with one teaspoon salt. Roast for 30 minutes, tossing once to brown evenly.

3.

Cook pasta according to package directions. Reserve two cups cooking water when draining; do not rinse.

4.

Add one cup reserved water, spinach, and broccoli to the same pot; cook for six to seven minutes, until soft but still bright green. Add garlic, then blend with an immersion blender until smooth.

5.

Add cheese and stir until melted, adding more reserved water from pasta until desired consistency is reached. Stir in pasta and roasted mushrooms. Season with salt and crushed red pepper, if desired.

Credits

Styling and photography by Chay Berger
Food Prep by Leah Hamaoui

Spinach-Broccoli Cheddar Pasta

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