Description
This creamy parmesan spinach mushroom pasta is an easy, one-pan dish packed with rich flavors. Earthy mushrooms, tender spinach, and a velvety parmesan sauce coat perfectly cooked pasta for a comforting meal that comes together in under 30 minutes. Perfect for beginners, this recipe requires minimal ingredients and delivers a restaurant-quality dish at home.
Ingredients
Scale
- 8 ounces pasta (fettuccine, penne, or your choice)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup reserved pasta water
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve half a cup of pasta water before draining.
- Sauté the mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they are golden brown and release their moisture, about 5-7 minutes. Stir occasionally for even cooking.
- Add the garlic and spinach: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the fresh spinach and sauté until wilted. If using frozen spinach, ensure it is well-drained before adding to the pan.
- Prepare the creamy sauce: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for two minutes, then gradually stir in the freshly grated parmesan cheese. Stir continuously until the cheese melts and the sauce becomes smooth.
- Combine everything: Add the cooked pasta to the sauce and toss until fully coated. If the sauce is too thick, gradually add the reserved pasta water a little at a time to reach the desired consistency. Season with salt, black pepper, and red pepper flakes for an extra kick.
- Serve and enjoy: Remove from heat and let the pasta sit for a minute before serving to allow the sauce to thicken slightly. Garnish with additional parmesan cheese and serve warm.
Notes
- Use freshly grated parmesan for the best melt and flavor; pre-shredded cheese may not melt as smoothly.
- If mushrooms release too much liquid while cooking, increase heat slightly to help them brown.
- For a lighter version, substitute half-and-half or full-fat coconut milk for the heavy cream.
- To make it a complete meal, add grilled chicken, shrimp, or crispy tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg