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Creamy Spinach and Mushroom Pasta

A comforting and creamy dish that combines fresh spinach, flavorful mushrooms, and rich heavy cream, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (fettuccine or penne)
  • 2 cups fresh spinach
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
Creamy Sauce Ingredients
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Cooking Pasta
  1. Boil a large pot of salted water. Once boiling, add your pasta and cook according to package instructions, usually about 8-10 minutes for al dente. Drain and set aside, reserving about a cup of pasta water.
Sautéing
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Then, add the sliced mushrooms and cook until browned and tender, around 5-7 minutes.
Adding Spinach
  1. Stir in the fresh spinach and let it wilt down for about 2-3 minutes.
Making the Creamy Sauce
  1. Pour in the heavy cream and let it simmer gently. Stir in the Parmesan cheese, seasoning with salt and pepper to taste. Add a bit of reserved pasta water if the sauce gets too thick.
Combining Ingredients
  1. Add the drained pasta to the skillet and toss well to coat the pasta in the creamy sauce. Adjust seasonings as needed.
Serving
  1. Plate the creamy spinach and mushroom pasta and garnish with additional Parmesan or cracked pepper if desired.

Notes

For a lighter option, use half-and-half instead of heavy cream or swap for coconut milk and nutritional yeast for a vegan twist. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for about 2 months. Reheat gently with a splash of milk or reserved pasta water.