Go Back

Fusilli Pasta with Spinach, Tomatoes and Mushrooms

Course: Main
Cuisine: Pasta
Author: Hip Foodie Mom


  • 1 lb Fusilli pasta
  • 1/2 to 1 lb. lean ground beef or ground turkey
  • 1-2 tablespoons olive oil
  • 1-2 teaspoons crushed garlic
  • 1/2 cup chicken stock
  • 1 bag of baby spinach
  • 1 cup onion chopped
  • 1/2 cup assorted bell peppers chopped
  • 1-2 cup cherry tomatoes sliced
  • 2-4 tablespoons tomato paste
  • 1-2 cups mushrooms cremini or white mushrooms
  • Mozzarella or Parmesan cheese for sprinkling
  • Salt and pepper to taste


  • Wash and cut all of the vegetables; set aside
  • Cook pasta according to package directions. Drain and set aside.
  • In a large skillet or wok, over medium high heat, add 1-2 tbsp olive oil and cook the ground beef.
  • After the ground beef is browned and cooked, (feel free to discard any fat; we do) add the chicken stock, tomatoes, mushrooms, spinach and all of the vegetables. (For the spinach, I literally just throw the entire bag straight in)
  • Add the tomato paste, mix and season with salt and pepper to taste
  • Gently toss ingredients together until the spinach is wilted and all of the vegetables are cooked through
  • Add the pasta and gently toss some more. Taste and season with more salt and pepper if needed. Sprinkle with fresh parmesan cheese and serve! Enjoy!