Why You’ll Love This Recipe
This pasta offers a harmonious blend of flavors and textures. The sautéed mushrooms provide a savory depth, while the fresh spinach adds a vibrant touch. The creamy sauce, enriched with Parmesan, coats the pasta beautifully, making each bite indulgent. Plus, it’s a versatile recipe that can be easily customized to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 1 pound Cremini mushrooms, cleaned and sliced
- 2¼ cups half-and-half or single cream
- 1 pound of your favorite pasta
- 8 oz fresh spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- Salt and pepper, to taste
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just under al dente. Reserve ½ cup of the pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
- Add the sliced mushrooms to the skillet, season with salt and pepper, and cook until golden and tender, approximately 8 minutes.
- Stir in the spinach and cook until wilted.
- Pour in the half-and-half, bringing the mixture to a gentle boil. Reduce heat and let it simmer for about 4 minutes to slightly thicken the sauce.
- Add the drained pasta to the skillet, along with chopped parsley and grated Parmesan. Toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
- Adjust seasoning with additional salt and pepper if necessary. Serve immediately.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Mushroom Variety: Substitute Cremini mushrooms with white button or shiitake mushrooms for a different flavor profile.
- Cream Alternatives: For a lighter option, use whole milk or plant-based cream substitutes like coconut or almond cream.
- Cheese Options: Enhance the flavor by using Pecorino Romano instead of Parmesan.
- Greens: Replace spinach with kale or arugula for a different taste and texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to maintain the sauce’s consistency. Freezing is not recommended, as the creamy sauce may separate upon reheating.
FAQs
Can I make this recipe ahead of time?
While best enjoyed fresh, you can prepare the sauce and pasta separately in advance. When ready to serve, combine and heat through.
Can I freeze leftovers?
Freezing is not recommended, as the creamy sauce may separate upon reheating.
What can I serve this pasta with?
Pair this dish with a light green salad, roasted vegetables, or crusty garlic bread for a complete meal.
Can I use frozen spinach?
Yes, thaw and drain frozen spinach thoroughly before adding it to the skillet.
How can I make this dish gluten-free?
Use your preferred gluten-free pasta to accommodate dietary needs.
Is there a vegan version of this recipe?
Substitute half-and-half with a plant-based cream and use nutritional yeast instead of Parmesan to make it vegan-friendly.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, or tofu can be added for extra protein.
How do I prevent the sauce from curdling?
Use fresh cream and avoid boiling the sauce to prevent curdling.
Can I use other types of pasta?
Absolutely, use any pasta shape you prefer, such as fettuccine, penne, or rigatoni.
How can I enhance the flavor of the sauce?
Add a splash of white wine or a pinch of red pepper flakes for extra depth and a hint of heat.
Conclusion
This Spinach and Mushroom Pasta is a versatile and satisfying dish that’s perfect for any occasion. Its quick preparation and rich flavors make it a go-to recipe for both novice and experienced cooks. Enjoy it on its own or with your favorite sides for a complete and comforting meal.
creamy Spinach and Mushroom Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy Spinach and Mushroom Pasta combines earthy mushrooms, fresh spinach, and rich Parmesan cheese in a luscious sauce, ready in just 30 minutes. Perfect for a quick and delicious weeknight dinner, this dish is versatile and customizable to suit your taste.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 1 pound Cremini mushrooms, cleaned and sliced
- 2¼ cups half-and-half or single cream
- 1 pound of your favorite pasta
- 8 oz fresh spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just under al dente. Reserve ½ cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add mushrooms to the skillet, season with salt and pepper, and cook until golden and tender, about 8 minutes.
- Stir in spinach and cook until wilted.
- Pour in half-and-half and bring to a gentle boil. Reduce heat and simmer for 4 minutes, thickening the sauce slightly.
- Add pasta to the skillet, along with parsley and Parmesan. Toss to combine, adding reserved pasta water to achieve desired consistency.
- Adjust seasoning and serve immediately.
Notes
- Use whole milk or plant-based alternatives for a lighter or vegan-friendly version.
- Substitute Parmesan with Pecorino Romano for a sharper flavor.
- Add protein like grilled chicken or shrimp for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian