spinach mushroom pasta
This delicious spinach mushroom pasta is a quick and easy dish that's perfect for a weeknight dinner. With fresh spinach, earthy mushrooms, and a creamy sauce, it will satisfy your taste buds and keep you feeling full.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 knife and chopping board
Ingredients
- 12 ounces pasta (spaghetti or fettuccine)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 6 cups fresh spinach About 180g
- 1 cup heavy cream 240ml
- ½ cup grated Parmesan cheese 50g
- Salt To taste
- Black pepper To taste
- pinch red pepper flakes Optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta in a colander.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Stir in the minced garlic and sliced mushrooms, and cook for 5-6 minutes until the mushrooms are browned and tender.
- Add the fresh spinach to the skillet and sauté for an additional 2-3 minutes until wilted.
- Reduce the heat to low, then add the heavy cream, reserved pasta water, and grated Parmesan cheese to the skillet. Stir until the sauce is well combined and heated through.
- Season with salt, black pepper, and red pepper flakes (if using) to taste.
- Toss the cooked pasta into the skillet, mixing well to coat the pasta with the sauce. Cook for an additional 1-2 minutes to heat through.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
For added protein, consider adding grilled chicken or shrimp.
You can substitute heavy cream with half-and-half for a lighter version.
Fresh herbs like basil or parsley can enhance the flavor; sprinkle on top before serving.