Description
Creamy spinach and mushroom pasta tossed in a rich Parmesan cream sauce. A quick, flavorful vegetarian pasta dish perfect for weeknight dinners.
Ingredients
- 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
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
- Heat olive oil or butter in a skillet. Sauté 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. Simmer 2–3 minutes until slightly thickened.
- Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Sprinkle extra Parmesan and serve warm.
Notes
- Use freshly grated Parmesan for best flavor.
- Add extra veggies such as zucchini or cherry tomatoes if desired.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian