Craving a quick yet delicious meal? Try our Spinach Mushroom Pasta! It’s a perfect mix of creamy, cheesy goodness with healthy greens and mushrooms. Ideal for a cozy dinner or a nutritious lunch.
Author:Ember
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner, Lunch, Main Course
Method:Stovetop
Cuisine:American
Ingredients
Pasta: 12 ounces of short pasta like penne or farfalle. It’s the base of the dish, providing texture and substance.
Oil: 3 tablespoons of olive oil, for sautéing and adding richness.
Mushrooms: 12 ounces, sliced. They bring a meaty texture and earthy flavor.
Garlic Cloves: 4, minced. They add a pungent, aromatic depth.
Vegetable or Chicken Stock: 1/2 cup, for deglazing and adding flavor.
Fresh Spinach: 12 ounces, adds color, nutrients, and a mild taste.
Heavy Cream or Half and Half: 1/4 cup, for creaminess.
Italian Seasoning: 1 teaspoon, for an herby touch.
Parmesan Cheese: 1/2 cup, grated, for a nutty, salty flavor.
Ground Black Pepper: To taste, for a spicy kick.
Red Chili Pepper Flakes: Optional, to taste, for heat.
Instructions
Cook the pasta as per package instructions until al dente. Drain, reserving some pasta water.
In a skillet, heat oil over medium-high. Sauté mushrooms until browned, then set aside.
In the same skillet, add garlic, cooking briefly.
Pour in broth, deglazing the pan.
Add spinach, stirring until wilted.
Return mushrooms to the skillet, add cream and seasoning.
Toss with cooked pasta, adding reserved water as needed.
Stir in Parmesan, black pepper, and chili flakes.
Serve immediately, enjoying the harmonious blend of flavors.
Notes
Cheese Variation: Feel free to experiment with different hard cheeses like Asiago or Pecorino Romano for varied flavors.
Mushroom Choice: Using a mix of mushroom types enhances the dish’s earthy taste and texture.