Shiitake & Cremini Cheese Pasta

Creamy whole grain pasta tossed with sautéed shiitake and cremini mushrooms, wilted baby spinach, and a light sauce of cottage cheese, cream cheese and Pecorino — simple, satisfying and blood sugar-friendly.

Ingredients

  • 200g whole grain or legume-based pasta (chickpea or lentil pasta for lower glycemic response)
  • 250g mixed mushrooms (shiitake and cremini, sliced)
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 tbsp olive oil
  • 120g low-fat cottage cheese
  • 40g Pecorino or Parmesan, freshly grated
  • 50g light cream cheese
  • 1/4 cup vegetable broth (low sodium)
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley, chopped
  • 2 cups fresh baby spinach
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Increase heat to medium-high, add mushrooms and cook until moisture is released and edges begin to brown, about 6–8 minutes.
  5. Reduce heat to medium-low. Stir in thyme and oregano to coat the mushrooms.
  6. Pour in vegetable broth and simmer for 2 minutes to deglaze the pan.
  7. Add cottage cheese and cream cheese, stirring gently until smooth and creamy.
  8. Add spinach and stir until just wilted, about 2 minutes.
  9. Add drained pasta and toss to coat, loosening with reserved pasta water as needed for a silky sauce.
  10. Remove from heat and stir in half the Pecorino.
  11. Serve immediately, topped with remaining cheese, fresh parsley and black pepper.

Notes

  • Legume-based pasta keeps the glycemic response low compared to traditional wheat pasta.
  • Cottage cheese adds protein and creaminess with far less fat than cream-based sauces.
  • Don't overcrowd the pan when cooking mushrooms — give them space to brown rather than steam.
  • Reserved pasta starch water is key to a glossy, well-bound sauce.

Variations

  • Swap spinach for kale or Swiss chard for a heartier green.
  • Replace Pecorino with goat cheese crumbled in at the end for a tangier finish.
  • Add a handful of sun-dried tomatoes for a Mediterranean twist.
  • Stir in 1 tbsp nutritional yeast for an even cheesier depth without extra fat.
  • Add fresh peas in the last minute for a touch of sweetness and extra protein.

Fun Facts

  • Shiitake mushrooms have been cultivated for over 1,000 years in East Asia and were once reserved exclusively for emperors and nobility in feudal Japan.
  • The name cremini comes from the Italian word for "cream" — these are simply young portabella mushrooms harvested before they mature.
  • Pecorino literally means "of sheep" in Italian, since it's made exclusively from sheep's milk — and the recipe dates back over 2,000 years to ancient Roman legionnaires who carried it as field rations.
  • Spinach was Catherine de' Medici's favourite vegetable — she loved it so much that dishes prepared on a bed of spinach are still called "à la Florentine" in her honour.