Description
A comforting and flavorful pasta dish featuring sautéed mushrooms and spinach in a creamy Parmesan sauce.
Ingredients
Scale
- 1 pound pasta (penne, fettuccine, or your favorite shape)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 10 ounces fresh spinach, washed and roughly chopped
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta in a colander and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for about 1 minute, or until fragrant. Add the sliced mushrooms and cook until they release their moisture and become browned, about 8-10 minutes. Add the chopped spinach and cook until the spinach wilts, about 2-3 minutes.
- Pour the vegetable broth into the skillet with the vegetables. Scrape up any browned bits from the bottom of the pan. Add the heavy cream (or half-and-half) to the skillet. Stir to combine. Bring the sauce to a simmer and cook for about 5 minutes, or until slightly thickened. Stir in the grated Parmesan cheese and butter. Continue stirring until the cheese and butter are melted and the sauce is smooth and creamy. Add the red pepper flakes (if using) to the sauce. Season the sauce with salt and freshly ground black pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to thin it out. If it’s too thin, continue simmering it for a few more minutes to reduce it.
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. If the pasta seems dry, add a little more of the reserved pasta water until it reaches your desired consistency. Continue to toss the pasta and sauce together for a minute or two, allowing the pasta to absorb the flavors of the sauce.
- Serve the spinach mushroom pasta immediately. Garnish with fresh chopped parsley and additional grated Parmesan cheese.
Notes
- Add Protein: Grilled chicken, shrimp, or sausage would be delicious additions to this pasta dish. Cook the protein separately and add it to the skillet along with the pasta.
- Use Different Vegetables: Feel free to substitute other vegetables for the spinach and mushrooms. Broccoli, asparagus, bell peppers, or zucchini would all work well.
- Make it Vegan: Use plant-based cream and Parmesan cheese alternatives to make this dish vegan. You can also use olive oil instead of butter.
- Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
- Add Lemon: A squeeze of fresh lemon juice at the end brightens up the flavors of the dish.
- Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, cook the pasta and combine it with the sauce.
- Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You may need to add a little water or broth to loosen the sauce.
- Pasta: I prefer using penne or fettuccine for this recipe, but any pasta shape will work. Consider using whole wheat pasta for added fiber.
- Olive Oil: Use a good quality olive oil for the best flavor. Extra virgin olive oil is a great choice.
- Onion: Yellow onions are my go-to for this recipe, but you can also use white or red onions.
- Garlic: Fresh garlic is always best, but you can use garlic powder in a pinch. Use about 1/2 teaspoon of garlic powder for every clove of garlic.
- Mushrooms: Cremini mushrooms (also known as baby bellas) have a richer flavor than white button mushrooms. You can also use other types of mushrooms, such as shiitake or oyster mushrooms.
- Spinach: Fresh spinach is preferred, but you can use frozen spinach if necessary. Thaw the frozen spinach and squeeze out any excess water before adding it to the skillet.
- Vegetable Broth: You can use chicken broth instead of vegetable broth if you prefer.
- Heavy Cream: Heavy cream makes the sauce extra rich and creamy, but you can use half-and-half or milk for a lighter option.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor. Avoid using pre-shredded Parmesan cheese, as it often contains cellulose and doesn’t melt as well.
- Butter: Butter adds richness and flavor to the sauce. You can use salted or unsalted butter.
- Red Pepper Flakes: Red pepper flakes add a touch of heat to the dish. Omit them if you prefer a milder flavor.
- Salt and Pepper: Season the dish to taste with salt and freshly ground black pepper.
- Parsley: Fresh parsley adds a pop of color and freshness to the dish.
- Sauce is too thick: Add a little more pasta water or broth to thin it out.
- Sauce is too thin: Continue simmering the sauce for a few more minutes to reduce it.
- Pasta is sticking together: Toss the pasta with a little olive oil after draining to prevent it from sticking.
- Mushrooms are not browning: Make sure the pan is hot enough and don’t overcrowd the pan. Cook the mushrooms in batches if necessary.
- Garlic is burning: Reduce the heat and stir the garlic frequently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes