Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 cups of fresh mushrooms, sliced (button, cremini, or shiitake)
- 2 cups of fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 1 cup of heavy cream or coconut cream for a vegan option
- Salt and freshly ground pepper to taste
- Red pepper flakes (optional for a spicy kick)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture and turn golden brown. Season with a pinch of salt and pepper.
- Add the minced garlic to the skillet with mushrooms and cook for about 1 minute until fragrant. Then, toss in the chopped spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and stir well to combine. Let it simmer for 2-3 minutes until slightly thickened. Mix in the grated Parmesan cheese for added flavor and creaminess. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Add the cooked pasta to the skillet, tossing gently to coat all the noodles with the mushroom and spinach sauce. Warm everything together for another minute to meld the flavors. Garnish with chopped parsley for a fresh touch.
Notes
- If using dried mushrooms, rehydrate in warm water for 20 minutes, then drain and dice before adding.
- To make this dish vegan, replace heavy cream with plant-based cream and omit Parmesan or use vegan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of water or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 35 mg