Description
A delicious and creamy spinach mushroom pasta dish that combines fresh ingredients for a delightful meal.
Ingredients
Scale
- 8 oz pasta (penne, fettuccine, or your favorite)
- 1 tablespoon olive oil or butter
- 8 oz mushrooms, sliced (baby bella or white)
- 3–4 cups fresh spinach
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese (plus extra for topping)
- ½ cup reserved pasta water (as needed)
Instructions
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
- Heat olive oil or butter in a skillet. Cook mushrooms until golden and tender, about 6–7 minutes.
- Stir in garlic, salt, and pepper. Add spinach and cook until wilted, about 2–3 minutes.
- Pour in cream and stir in Parmesan cheese. Let it simmer for 2–3 minutes to thicken slightly.
- Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Sprinkle with more Parmesan and serve warm.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg