Description
A delicious creamy mushroom spinach pasta recipe that’s quick and easy to prepare, perfect for a vegetarian meal.
Ingredients
Scale
- 1 cup uncooked pasta (about 4 oz), any preferred type such as fettuccine or penne
- 1 tablespoon (14 g) butter
- ½ tablespoon (7 ml) olive oil
- 2 cloves garlic, minced
- 2–3 tablespoons shallots or onion, finely chopped
- 4 ounces (about 1 cup) cremini mushrooms, chopped
- 1 cup baby spinach, roughly chopped
- ¼ cup + 2 tablespoons (90 ml) heavy cream
- ½ to 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, finely chopped (for garnish)
- 2–3 tablespoons Parmesan cheese, grated (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, meaning the pasta remains firm to the bite. Reserve about ¼ cup of pasta water before draining.
- Step 2: In a sauté pan, heat ½ tablespoon olive oil and 1 tablespoon butter over medium heat. Once the butter melts, add 2 cloves minced garlic and 2-3 tablespoons finely chopped shallots or onion. Stir continuously until the shallots turn translucent, about 2-3 minutes.
- Step 3: Add 4 ounces chopped cremini mushrooms to the pan. Sauté, stirring occasionally, until the mushrooms soften and release their moisture, about 5-7 minutes. Increase the heat slightly if the mushrooms do not brown, cooking an additional 2-3 minutes if needed.
- Step 4: Add 1 cup roughly chopped baby spinach. Stir and sauté for about 1 minute until the spinach wilts and turns bright green. If the spinach feels still tough, sauté for another minute for tenderness.
- Step 5: Pour in ¼ cup plus 2 tablespoons heavy cream. Add ½ to 1 teaspoon Italian seasoning, salt, and pepper to taste. Reduce the heat to low and simmer for 1 minute without boiling to blend the flavors and create a smooth consistency.
- Step 6: Add the boiled pasta and reserved pasta water to the skillet. Gently fold everything together to coat each pasta piece evenly with sauce, being careful to preserve the shape of the pasta.
- Step 7: Stir continuously until the sauce thickens and coats the back of a spoon. If the sauce is too thin, continue simmering for an additional 1-2 minutes. If too thick, stir in 2 tablespoons of reserved pasta water until desired consistency.
- Step 8: Remove from heat. Garnish with 1 tablespoon fresh parsley and sprinkle 2-3 tablespoons grated Parmesan cheese if desired. Transfer to a serving plate and add optional red chili flakes or red pepper flakes for extra flavor. Serve immediately.
Notes
- Room Temperature: Store leftover pasta in an airtight container at room temperature and consume within 2 days to maintain texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat, stirring occasionally to prevent sticking.
- Freezing: Place in a freezer-safe container or freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Add 1 tablespoon olive oil to the boiling water to prevent pasta from sticking together during cooking.
- If mushrooms do not brown properly, increase the heat and extend sautéing time by 2-3 minutes to develop deeper flavor.
- For an overly thick sauce, stir in reserved pasta water a little at a time until the desired creaminess is reached.
- If spinach remains slightly tough after wilting, continue cooking for an additional minute to soften fully.
- The sauce naturally thickens as it cools; aim for sauce consistency that coats the back of a spoon before removing from heat.
- Reheat pasta gently over low heat on the stovetop, stirring occasionally, until warmed through to prevent sauce separation or sticking.
- Serve with gluten-free garlic bread or roasted asparagus for a complementary meal.
- A simple side salad with cherry tomatoes and balsamic vinaigrette pairs well.
- Garnish with extra grated Parmesan cheese or fresh parsley. Optional enhancements include a drizzle of truffle oil or a squeeze of lemon juice for elevated flavor.
- Substitute cremini mushrooms with shiitake or white mushrooms based on preference.
- For a vegan version, replace heavy cream with suitable plant-based cream alternatives and omit Parmesan cheese or use vegan cheese substitutes.
- Incorporate other seasonal vegetables such as zucchini or bell peppers to vary textures and colors.
- Add protein options like grilled chicken or tofu for a heartier meal adaptation.
- Use fresh pasta varieties like fettuccine or penne for better sauce adhesion and texture.
- Select fresh mushrooms without pre-slicing for optimal freshness and texture.
- Choose vibrant, fresh baby spinach, avoiding leaves with yellowing or sliminess.
- Use high-quality heavy cream to achieve a rich and creamy sauce; avoid light cream or half-and-half for this recipe.
- Opt for freshly grated Parmigiano-Reggiano for best meltability and flavor; pre-grated cheese may contain anti-caking agents that affect texture.
Nutrition
- Serving Size: 1 serving