Spinach Mushroom Pasta (Printable Version)
Pasta tossed with sautéed mushrooms and spinach in a rich Parmesan cream sauce for a simple yet elegant meal.
# Ingredients:
→ Pasta
01 -
8 oz pasta (penne, fettuccine, or your favorite)
→ Sauce Base
02 -
1 tablespoon olive oil or butter
03 -
8 oz mushrooms, sliced (baby bella or white)
04 -
3-4 cups fresh spinach
05 -
3 cloves garlic, minced
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
08 -
½ cup heavy cream or half-and-half
09 -
¼ cup grated Parmesan cheese (plus extra for topping)
10 -
½ cup reserved pasta water (as needed)
# Steps:
01 -
Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
02 -
Heat olive oil or butter in a large skillet over medium-high heat. Cook mushrooms until golden and tender, about 6-7 minutes.
03 -
Stir in garlic, salt, and pepper. Add spinach and cook until wilted, about 2-3 minutes.
04 -
Pour in cream and stir in Parmesan cheese. Let mixture simmer for 2-3 minutes to thicken slightly.
05 -
Add cooked pasta to the skillet. Toss thoroughly to coat, adding reserved pasta water as needed to achieve desired sauce consistency.
06 -
Sprinkle with additional Parmesan cheese and serve immediately while warm.
# Notes:
01 -
For a lighter version, substitute the heavy cream with half-and-half or whole milk thickened with a teaspoon of flour.