Description
A creamy and flavorful Spinach Mushroom Pasta featuring sautéed garlic and cremini mushrooms simmered in a luscious half-and-half sauce, tossed with tender pasta, fresh spinach, and Parmesan cheese. Perfect for a quick, comforting meal prepared entirely on the stovetop.
Ingredients
Scale
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 pasta of choice
- 8 oz spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- Salt and pepper to taste
Instructions
- Boil Water and Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just under al dente, so it finishes cooking perfectly in the sauce.
- Sauté Garlic and Mushrooms: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Then add the sliced cremini mushrooms, season with salt and pepper, and sauté until the mushrooms are tender and lightly browned.
- Add Spinach and Cream: Stir the fresh spinach into the skillet and cook until wilted. Pour in the half-and-half, bring the mixture to a gentle simmer, and cook until the sauce thickens slightly, about 3–5 minutes.
- Combine Pasta and Sauce: Drain the pasta, reserving some of the pasta cooking water. Add the pasta to the skillet with the sauce, then stir in the chopped parsley and freshly grated Parmesan cheese. Toss everything together to combine well.
- Adjust Consistency and Season: Gradually add reserved pasta water as needed to achieve a smooth, silky sauce that coats the pasta evenly. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve the spinach mushroom pasta hot, accompanied by a fresh salad and bread for a complete, satisfying meal.
Notes
- Use pasta of your choice, such as fettuccine, penne, or spaghetti.
- Reserve pasta water to adjust the sauce consistency as needed.
- For a richer sauce, substitute half-and-half with heavy cream.
- Can be made vegetarian by ensuring cheese is free of animal rennet.
- Store leftovers in an airtight container in the fridge for up to 3 days.
