Description
This Creamy Spinach and Mushroom Pasta is restaurant-quality comfort food ready in just 30 minutes! Tender pasta coated in rich, garlicky cream sauce with sautéed mushrooms and fresh spinach. Perfect for easy weeknight dinners or impressive entertaining!
Ingredients
Scale
For the Pasta:
- 12 oz fettuccine, linguine, or penne pasta
- 1 tablespoon salt (for pasta water)
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 16 oz baby bella (cremini) mushrooms, sliced
- 4 cloves garlic, minced
- ½ cup dry white wine (or additional broth)
- 1½ cups heavy cream
- ½ cup vegetable or chicken broth
- 1 cup freshly grated Parmesan cheese
- 5 cups fresh baby spinach (about 5 oz)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Pinch of ground nutmeg
- Fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of water to boil. Add 1 tablespoon salt. Cook pasta according to package directions until al dente (usually 9-11 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain pasta and set aside.
- Sauté the Mushrooms: While pasta cooks, heat butter and olive oil in a large, deep skillet over medium-high heat. Add sliced mushrooms in a single layer (work in batches if necessary to avoid overcrowding). Let them cook undisturbed for 2-3 minutes until golden brown on one side. Stir and continue cooking for another 3-4 minutes until mushrooms are golden brown, tender, and have released their moisture. Season with a pinch of salt and pepper.
- Add Garlic: Add minced garlic to the mushrooms and sauté for 1 minute until fragrant and golden. Stir constantly to prevent burning. The kitchen should smell amazing!
- Deglaze with Wine: Pour in white wine (or additional broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until reduced by about half. This cooks off the alcohol and concentrates the flavor.
- Create the Cream Sauce: Reduce heat to medium-low. Pour in heavy cream and broth, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Don’t let it boil vigorously or the cream may separate.
- Add Cheese and Spinach: Remove from heat. Stir in grated Parmesan cheese until melted and smooth. Add fresh spinach by the handful, stirring gently as it wilts down (this takes about 1-2 minutes—the spinach will reduce dramatically in volume). Add nutmeg, red pepper flakes if using, and additional salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Using tongs, toss everything together until pasta is evenly coated with the creamy sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency. The sauce should be creamy and cling to the pasta without being dry or soupy.
- Finish and Serve: Stir in fresh lemon juice and zest if using. Taste and adjust seasoning if needed. Serve immediately in bowls or on plates, garnished with fresh basil or parsley, extra Parmesan cheese, and additional black pepper if desired. Enjoy while hot!
Notes
- Don’t Skip the Wine: It adds important acidity and depth. If omitting, increase broth and add extra lemon juice.
- Fresh Parmesan Only: Pre-shredded cheese won’t melt smoothly. Always grate from a block for silky sauce.
- Pasta Water is Key: The starchy water helps the sauce cling to pasta and adjusts consistency perfectly.
- Mushroom Browning: Don’t stir mushrooms constantly—let them sit undisturbed to develop that golden caramelization.
- Gluten-Free Option: Use your favorite gluten-free pasta and cook according to package directions.
- Make it Lighter: Use half-and-half instead of heavy cream and reduce butter to 1 tablespoon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 620
- Sugar: 4g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg