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Mushroom Pasta with Parmesan and Spinach

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Mushroom Pasta with Parmesan and Spinach is a creamy, savory dish that combines earthy mushrooms, fresh spinach, and a velvety Parmesan sauce. It’s perfect for a quick, flavorful weeknight dinner or a satisfying meal anytime.

Ingredients

  1. 12 oz pasta (spaghetti, fettuccine, or penne)
    2 tablespoons olive oil
    1 medium onion, diced
    3 cloves garlic, minced
    8 oz mushrooms, sliced (white button or cremini work well)
    2 cups fresh spinach, roughly chopped
    1 cup heavy cream (or half-and-half for a lighter version)
    ½ cup grated Parmesan cheese
    Salt and pepper, to taste
    Fresh parsley, chopped (for garnish)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

  1. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
  2. Cook the mushrooms: Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
  3. Add the spinach: Stir in chopped spinach and cook for another 2 minutes until wilted.
  4. Make the sauce: Pour in heavy cream and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
  5. Combine pasta and sauce: Add cooked pasta to the skillet and toss gently to coat in the creamy sauce. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
  6. Add the Parmesan: Stir in grated Parmesan cheese, continuing to toss until the cheese melts into the sauce. Season with salt and pepper to taste.
  7. Serve: Garnish with freshly chopped parsley and an extra sprinkle of Parmesan. Serve immediately.

Notes

  1. If you prefer a lighter dish, substitute the heavy cream with half-and-half or milk.
  2. Feel free to add other vegetables, such as zucchini or peas, to the dish for extra color and nutrients.
  3. For a spicier kick, add red pepper flakes or cayenne pepper to the sauce.
  4. Use non-dairy cream and dairy-free Parmesan to make this dish vegan-friendly.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-pasta-with-parmesan-and-spinach/