Description
Creamy pasta tossed with sautéed spinach, earthy mushrooms, and a rich garlic Parmesan sauce. This comforting, veggie-packed dish is a crowd favorite!
Ingredients
For the Pasta:
- 12 oz (340g) pasta (penne, spaghetti, fettuccine, or your favorite type)
- 2 tablespoons olive oil (or butter)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (button, cremini, or your preferred type)
- 4 cups fresh spinach, chopped
- 1/2 cup heavy cream (or for a lighter option, use half-and-half or milk)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Fresh parsley or basil, chopped (optional for garnish)
Optional Add-ins:
- 1/2 cup shredded mozzarella cheese for extra creaminess
- 1/2 cup sun-dried tomatoes for a tangy addition
- 1/2 cup cooked chicken or shrimp for added protein
- A squeeze of lemon juice to brighten the flavors
Instructions
Begin by cooking the pasta according to the package instructions. Bring a large pot of salted water to a boil, then add the pasta. Stir occasionally and cook the pasta until al dente, usually about 9-11 minutes, depending on the type of pasta you’re using. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water for later. Set the pasta aside while you prepare the sauce.
In a large skillet or saucepan, heat the olive oil (or butter) over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion is soft and translucent. Add the minced garlic to the pan and sauté for an additional 1-2 minutes, stirring occasionally to avoid burning the garlic. The garlic should become fragrant but not browned.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for about 5-7 minutes, or until the mushrooms have softened and released their moisture. If you’re using larger mushrooms (like portobellos or creminis), you may need to cook them a bit longer. The mushrooms should be browned and tender.
Once the mushrooms are cooked, add the chopped spinach to the skillet. Stir the spinach into the mushroom mixture, and cook for an additional 2-3 minutes, or until the spinach has wilted. The spinach should turn a vibrant green and soften as it cooks. If you prefer a more tender texture, feel free to cook the spinach for a bit longer.
Reduce the heat to low and pour in the heavy cream (or half-and-half or milk, depending on your preference). Stir to combine with the mushrooms and spinach mixture. Allow the sauce to simmer for 2-3 minutes to thicken slightly. Add the grated Parmesan cheese and stir until it melts into the sauce. If you want a richer flavor, you can also add a bit more cheese, or if you prefer a lighter sauce, use less. Season with salt, pepper, and crushed red pepper flakes (if using) to taste. The sauce should be creamy and smooth, coating the vegetables and pasta.
Add the cooked pasta to the skillet with the creamy sauce and vegetables. Toss everything together, making sure the pasta is fully coated with the sauce. If the sauce seems too thick, add some of the reserved pasta water a tablespoon at a time to loosen it up and create a silky texture. Taste and adjust the seasoning as needed, adding more salt, pepper, or cheese if desired.
Once everything is well combined, transfer the pasta to serving plates. Garnish with additional Parmesan cheese, a sprinkle of fresh parsley or basil, and a pinch of crushed red pepper flakes if desired. Serve immediately while hot, and enjoy the comforting and creamy goodness of Spinach and Mushroom Pasta.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-20g
- Carbohydrates: 45-50g
- Protein: 10-12g