Creamy Mushroom Spinach Pasta (Printable)
Velvety cream pasta combined with mushrooms and spinach for a comforting Italian-inspired meal.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 oz cremini or button mushrooms, sliced
06 - 5 oz fresh baby spinach
→ Sauce
07 - 1 cup heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
11 - 1/4 tsp ground black pepper
12 - Salt, to taste
→ Garnish
13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
# Directions:
01 - Boil salted water in a large pot and cook pasta al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
03 - Add minced garlic and sliced mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are golden and moisture has evaporated.
04 - Add fresh spinach and cook for 1 to 2 minutes until wilted.
05 - Lower heat to low, then stir in heavy cream, vegetable broth, thyme, black pepper, and salt. Simmer gently for 2 to 3 minutes.
06 - Add grated Parmesan cheese and stir until melted and sauce is smooth. Adjust thickness by adding reserved pasta water gradually if needed.
07 - Add cooked pasta to the skillet and toss to coat evenly. Heat for 1 to 2 minutes, adjusting seasoning as required.
08 - Plate immediately and garnish with extra grated Parmesan cheese and freshly ground black pepper.
# Expert Advice:
01 -
- It tastes indulgent but comes together faster than ordering takeout, and you probably already have most of what you need.
- The cream sauce clings to every strand of pasta without feeling heavy, and leftovers somehow taste even better the next day.
02 -
- If you skip reserving pasta water and your sauce tightens up, it's nearly impossible to fix without making it soupy, so grab that cup before you drain.
- Mushrooms need space to brown, so if your skillet is crowded, cook them in two batches or they'll just boil in their own steam.
03 -
- Don't rinse your pasta after draining, that starchy coating is what helps the sauce cling, and rinsing washes away all your hard work.
- Grate your own Parmesan instead of buying pre-shredded, the anti-caking agents in the bag keep it from melting smoothly and the flavor is never as sharp.