Description
This Creamy Mushroom and Spinach Pasta features tender pasta tossed in a rich, garlicky cream sauce loaded with sautéed mushrooms and fresh spinach. It’s a comforting, restaurant-quality meal that comes together in just 30 minutes with simple ingredients. Perfect for weeknight dinners or entertaining!
Ingredients
Scale
- 12 oz pasta (fettuccine, penne, or rigatoni)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 16 oz mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- ¼ cup dry white wine (or vegetable broth)
- 1½ cups heavy cream
- 4 cups fresh baby spinach
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (plus more for pasta water)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining. Drain pasta and set aside.
- Sauté the mushrooms: While the pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Don’t overcrowd the pan—the mushrooms should sizzle, not steam.
- Add aromatics: Reduce heat to medium. Add minced garlic to the mushrooms and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Deglaze the pan: Pour in white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
- Create the cream sauce: Pour in heavy cream and add Italian seasoning, salt, and black pepper. Stir well and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Add spinach: Add fresh spinach in handfuls, stirring until each addition wilts before adding more. This takes about 2-3 minutes total.
- Add cheese: Remove the skillet from heat. Stir in grated Parmesan cheese until melted and the sauce becomes silky smooth.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss everything together using tongs. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
- Serve: Divide among bowls and garnish with additional Parmesan cheese, fresh parsley, and a crack of black pepper. Serve immediately while hot.
Notes
- Pasta water is liquid gold: The starchy pasta cooking water helps the sauce cling to the pasta perfectly. Don’t skip reserving some!
- Don’t rush the mushrooms: Let them cook undisturbed for a few minutes to develop that beautiful golden color.
- Spinach substitution: If using frozen spinach, thaw 10 oz completely and squeeze out all excess water before adding.
- Make it protein-packed: Add grilled chicken, shrimp, or Italian sausage for extra heartiness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 645
- Sugar: 4g
- Sodium: 485mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 110mg