Description
Savor the comforting blend of earthy mushrooms and vibrant spinach in this quick and creamy pasta dish that’s perfect for any night!
Ingredients
Scale
- 8 oz penne or fusilli pasta
- 4 cups baby spinach
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2. Sauté the Vegetables: In a large skillet over medium heat, drizzle olive oil. Add sliced mushrooms and minced garlic, cooking until mushrooms are browned and fragrant (about 5 minutes).
- 3. Add Spinach: Stir in fresh spinach and cook until wilted (about 2 minutes).
- 4. Create the Sauce: Pour in heavy cream and add grated Parmesan cheese. Stir until combined and bubbly. If desired, gradually add reserved pasta water until achieving preferred consistency.
- 5. Combine Everything: Add the drained pasta to the skillet, tossing gently until well-coated with sauce.
- 6. Serve It Up: Transfer to plates or a serving dish. Drizzle with olive oil and sprinkle additional Parmesan on top.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 520
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Substitute spinach with kale or add sun-dried tomatoes for extra flavor. For added protein, consider grilled chicken or tofu. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.