Description
Spinach Mushroom Pasta is a creamy, flavorful vegetarian dish that combines earthy mushrooms and fresh spinach with pasta in a comforting garlic Parmesan sauce. Ready in under 30 minutes, it’s perfect for a quick weeknight meal.
Ingredients
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 8 oz mushrooms (cremini, white, or baby bella), sliced
- 5 oz fresh spinach
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook pasta in salted boiling water according to package instructions. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat and sauté onion until soft and translucent.
- Add garlic and mushrooms; cook until mushrooms are browned and moisture evaporates.
- Stir in spinach and cook until wilted. Season with salt, pepper, and red pepper flakes, if using.
- Reduce heat and pour in cream; simmer for a few minutes.
- Stir in Parmesan cheese until sauce is smooth and creamy.
- Add cooked pasta to the skillet and toss to coat. Add reserved pasta water as needed to loosen the sauce.
- Serve hot with extra Parmesan on top.
Notes
- Add sun-dried tomatoes or grilled chicken for extra flavor and protein.
- For a vegan version, use plant-based cream and nutritional yeast instead of Parmesan.
- Top with toasted pine nuts or walnuts for added texture.
- Store leftovers in the fridge for up to 3 days and reheat gently with a splash of liquid.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
