Spinach Mushroom Pasta
Spinach Mushroom Pasta is a creamy, vibrant dish, blending earthy mushrooms and fresh spinach in a quick sauce. This simple recipe delivers a nutritious pasta dish for any night.
Ingredients
- 8 oz 225g pasta (penne, fettuccine, or similar)
- 2 tbsp olive oil or unsalted butter
- 8 oz 225g baby bella or white mushrooms, sliced
- 4 cups 120g fresh spinach
- 3 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup 240ml heavy cream or half-and-half
- ½ cup 50g grated Parmesan cheese, plus extra for topping
- ½ cup reserved pasta water
Instructions
Cook Pasta
- I bring a large pot of salted water to a boil and cook 8 oz pasta until al dente (8–10 minutes). I reserve ½ cup pasta water, then drain for this nutritious pasta dish.
Sauté Mushrooms
- I heat 2 tbsp olive oil or butter in a skillet over medium heat. I add 8 oz sliced mushrooms and cook until golden (6–7 minutes), stirring occasionally for this creamy veggie pasta.
Add Garlic and Spinach
- I stir in 3 minced garlic cloves, ½ tsp salt, and ¼ tsp black pepper, cooking for 1 minute until fragrant. I add 4 cups spinach, stirring until wilted, for this simple recipe.
Make Creamy Sauce
- I pour in 1 cup heavy cream or half-and-half, add ½ cup Parmesan, and simmer for 2–3 minutes until thickened, creating a luscious sauce for this quick creamy pasta.
Combine Pasta and Sauce
- I toss the drained pasta into the skillet, mixing well. If too thick, I add reserved pasta water gradually for perfect consistency in this Spinach Mushroom Pasta.
Serve
- I plate the pasta, topping with extra Parmesan and a pinch of black pepper for this creamy veggie pasta’s charm.
Notes
- Feel free to add more vegetables such as bell peppers or peas for extra nutrition.
- This dish can be made gluten-free by using gluten-free pasta.
- Adjust the cream quantity for a lighter or richer sauce.
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