Creamy Spinach Mushroom Pasta Recipe

Ingredients

• 8 oz pasta (penne, fettuccine, or your favorite)
• 1 tablespoon olive oil or butter
• 8 oz mushrooms, sliced (baby bella or white)
• 3 cloves garlic, minced
• 3–4 cups fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream or half-and-half
• 1/4 cup grated Parmesan cheese (plus extra for topping)
• 1/2 cup reserved pasta water (as needed)

Instructions

1. 1

   Cook Pasta: 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 and set aside.

2. 2

   Sauté Mushrooms: In a large skillet, heat olive oil or butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 5–7 minutes.

3. 3

   Add Garlic and Spinach: Stir in the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and toss until it wilts down, about 2–3 minutes.

4. 4

   Make Cream Sauce: Pour in the heavy cream or half-and-half, stirring to combine. Add salt and black pepper. Let the sauce simmer gently for 2–3 minutes to thicken slightly.

5. 5

   Combine Pasta and Sauce: Add the cooked pasta to the skillet with the vegetables and cream sauce. Stir in the grated Parmesan cheese. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Toss everything together until well coated and heated through.

6. 6

   Serve: Remove from heat and serve immediately, topped with extra Parmesan cheese if desired.