• Genevieve

Garlic Mushroom Rotini

Updated: Feb 27


This one is so hearty and oh so so yummy! I couldn't eat this every night or I might turn into an elephant (no shade on elephants though). My pants usually stop fitting after a meal like this. This flavourful dish is definitely a cheat meal situation as the creaminess from the garlic butter and wine infusion will make your mouth water. Seriously though, it is one of my family's absolute favourites and mine as well!


Hope you enjoy this awesome recipe!


You will need


1 package of rotini

2 cups cremini/portobello mushrooms (I used both in the picture above)

2 cups spinach

1 head broccoli

6 garlic cloves, finely minced

2 tbsp butter

1/4 cup dry white wine (non-alcoholic white wine or balsamic vinegar can also work here)

1/2 cup vegetable broth

1 tbsp garlic powder

1 tsp worcestershire sauce (there are vegan options of this sauce on the market if you are following a plant based diet)

Salt to taste

Fresh ground pepper


Cook rotini according to package directions (until al-dente)


In a large pot heat butter on medium low for 1 minute. Add garlic and reduce heat to low for 5 minutes.

Add mushrooms and a splash of wine, toss gently for 2 minutes then add broccoli. Continuing cooking for 5 minutes. Combine the rest of the ingredients and cook an additional 10 minutes.


Don't forget to serve with a fresh garden salad to balance out all those carbs!



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