This Kid-Approved Spinach, Dandelion, and Mushroom Pasta is incredibly quick and easy to make. And, believe it or not, my kids’ really love this healthy, nutrient-packed dish!
In addition to their benefit as a prebiotic, dandelions also provide a great nutritional boost! One cup of chopped dandelion greens provides:
So, where can you find dandelion greens this time of year? Locally, I’ve found them at several stores including Fred Meyer, Whole Foods, and the Boise Co-op. Come spring, it’s perfectly fine to pick a few dandelions from your own yard, just be certain they haven’t been sprayed with weed killer or pesticides.
Quick and Easy
To make this recipe, throw the sauce ingredients into a blender or food processor. Once blended, use the sauce to saute the mushrooms in a cast iron skillet.
While you saute the mushrooms, cook your favorite pasta in a separate pot. When the mushrooms are fully cooked (about 15 minutes on medium heat) stir in the cooked pasta and olives.
Trying New Foods
My kids are huge fans of mushrooms, pesto, and noodles, so introducing this dish wasn’t a big stretch for them. If this will be a completely new food for your kids, start with just a little bit of sauce and work from there. To get started, you might encourage them to try the olives. Offer this dish when your kids are hungry. I’d love to hear your tips for getting your kids to try new foods!
Also, my kids don’t like a ton of garlic, so if you’re a garlic fan, I’d add an extra clove or two.
The noodles pictured in this post are Tolerant Organic Green Lentil Elbow Noodles. This post isn’t sponsored by Tolerant, these are just the noodles my four-year-old picked out at the store. If you decide to try these noodles, just be careful not to overcook them (I recommend checking them at four minutes).
What’s your go-to noodle brand or favorite noodle recipe? I’d love to hear in the comments!
Kid-Approved Spinach, Dandelion, and Mushroom Pasta
- 2 cups packed baby spinach
- 1 cup packed fresh basil
- 1/2 cup packed dandelion greens
- 1/2 cup bone broth or water
- 1/4 cup avocado oil or olive oil
- 1 clove garlic
- 1/4 teaspoon sea salt
- 8 ounces sliced mushrooms
- 4 ounces sliced olives
- 1 box pasta of your choice
Combine spinach, basil, dandelion greens, bone broth (or water), oil, garlic, and sea salt in a blender or food processor. Blend on high for approximately 30 seconds.
Place a cast iron skillet over medium heat. Add sliced mushrooms and contents from the blender. Stir together and leave on medium heat for approximately 15 minutes, stirring occasionally.
In a large pot, boil pasta as per instructions on box.
Add cooked pasta and olives to mushrooms and stir. Serve.
Thanks for checking out this Spinach, Dandelion, and Mushroom Pasta recipe. I hope you and your little (dandelion) eaters enjoy!
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