Description
Creamy Parmesan Spinach Mushroom Pasta is a quick, indulgent vegetarian dish featuring garlic, mushrooms, spinach, and pasta in a rich Parmesan cream sauce. Perfect for busy weeknights, it’s ready in under 30 minutes.
Ingredients
- 2 tablespoons extra‑virgin olive oil
- 6 garlic cloves, minced
- 1 pound Cremini mushrooms, cleaned and sliced
- 2¼ cups half‑and‑half (or single cream)
- 1 pound pasta
- 8 oz spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat‑leaf parsley, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta just under al dente.
- Heat olive oil in a deep skillet over medium heat.
- Sauté garlic for about 1 minute until fragrant.
- Add mushrooms, season with salt and pepper, and cook for about 8 minutes until golden and tender.
- Add spinach and cook until wilted.
- Pour in half-and-half and simmer for about 4 minutes until the sauce thickens slightly.
- Reserve ½ cup of pasta water, then drain pasta.
- Add drained pasta to the skillet with the sauce.
- Add parsley and Parmesan cheese and toss everything together.
- Add reserved pasta water as needed until the sauce evenly coats the pasta.
- Adjust seasoning with salt and pepper.
- Serve immediately, optionally with salad and crusty bread.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Don’t overcook the spinach; add it just until wilted.
- For extra richness, substitute half-and-half with heavy cream.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
