Creamy Spinach Mushroom Pasta
This creamy spinach mushroom pasta blends the deep umami of golden mushrooms with garlic, cream, Parmesan, spinach, and a splash of white wine—all in a pressure cooker for a quick and comforting vegetarian dish.
Equipment
- 1 Pressure cooker for final simmer and natural release
- 1 Skillet Large
- 1 Pot for boiling pasta
Ingredients
Ingredients
- 12 ounces farfalle pasta any shape works but farfalle’s got charm
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 24 ounces assorted mushrooms roughly chopped
- 3 cloves garlic minced
- 1 teaspoon kosher salt divided, plus more for pasta water
- 0.5 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1.25 cups heavy cream
- 0.5 cup dry white wine
- 1 teaspoon lemon zest grated
- 5 ounces baby spinach 1 box
- 0.25 cup Parmesan cheese grated, plus additional for serving
- 2 tablespoons fresh parsley chopped
- lemon wedges for garnish (optional)
Instructions
Instructions
- Bring large pot of salted water to a boil. Add farfalle and cook until al dente. Drain and set aside.
- Heat olive oil and butter in a skillet over medium heat. Add mushrooms, cook 8–10 minutes until golden brown.
- Add garlic, half the salt, black pepper, and red pepper flakes. Cook 1–2 minutes until fragrant.
- Pour in white wine, simmer until reduced by half (3–4 minutes).
- Add heavy cream and remaining salt. Simmer 5–6 minutes until slightly thickened.
- Add cooked pasta, toss to coat with sauce. Warm through for 2–3 minutes.
- Remove from heat. Fold in spinach, Parmesan, and parsley. Serve with lemon wedges if desired.
Notes
Use a mix of mushrooms for best flavor. Grate your own Parmesan for optimal taste. Add more cooking water to loosen sauce if needed.