Creamy Spinach and Mushroom Pasta
A delightful dish combining earthy mushrooms and fresh spinach in a rich, creamy sauce, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces fettuccine or your favorite pasta
- 8 ounces fresh mushrooms, sliced (cremini or button mushrooms)
- 4 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Red pepper flakes, optional
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup pasta water, drain the pasta, and set aside.
- Sauté the vegetables: In a large skillet over medium heat, add olive oil. Once hot, add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until mushrooms are tender.
- Add the spinach: Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Create the cream sauce: Lower the heat to medium-low, pour in heavy cream, and let it simmer for 2-3 minutes. Add grated Parmesan cheese, stirring until melted.
- Combine pasta and sauce: Add cooked pasta, tossing gently to coat with sauce. If the mixture is too thick, gradually add reserved pasta water.
- Season and serve: Taste and season with salt, pepper, and red pepper flakes if desired. Serve hot topped with extra Parmesan.
Notes
Don’t overcook the mushrooms. Reserve pasta water to adjust sauce thickness. Use fresh grated Parmesan for best results.