Creamy Spinach Mushroom Pasta
A comforting and delightful Spinach Mushroom Pasta wrapped in a creamy sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Pasta: your favorite type (fettuccine, penne, spaghetti, whole wheat, or gluten-free)
- Mushrooms: cremini or button mushrooms (shiitake or oyster for an exotic twist)
- Fresh Spinach: baby spinach (or kale or Swiss chard)
- Parmesan Cheese: grated (or Pecorino Romano, or nutritional yeast for vegan)
- Garlic: fresh minced garlic (or garlic powder)
- Heavy Cream: for a luscious sauce (or half-and-half or cashew cream for lighter)
- Olive Oil: extra-virgin (or avocado oil)
- Salt and Pepper: to taste
Instructions
- Cook the pasta: Boil a large pot of salted water and cook pasta according to package instructions until al dente. Reserve about a cup of pasta water.
- Prep the veggies: Rinse and chop spinach, and slice mushrooms.
- Sauté the mushrooms: Heat olive oil over medium heat. Add sliced mushrooms and salt, sauté for 5-7 minutes until golden brown.
- Add garlic and spinach: Toss in minced garlic, sauté for 30 seconds, then add spinach until wilted.
- Make the sauce: Pour in heavy cream and simmer for 1-2 minutes, adding reserved pasta water if needed. Stir in parmesan cheese until melted.
- Combine everything: Drain pasta and add to skillet with sauce and veggies. Toss until well coated.
- Serve and enjoy: Plate up and garnish with extra parmesan or olive oil.
Notes
For serving, sprinkle with fresh parsley or basil and squeeze lemon for brightness. Pair with a crisp salad and white wine.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pasta, spinach, mushrooms, creamy sauce, vegetarian dish