Spinach Mushroom Pasta Recipe
Introduction
This Spinach Mushroom Pasta is a creamy, comforting dish that combines tender mushrooms and fresh spinach in a luscious sauce. It’s quick to prepare and perfect for a satisfying weeknight meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves (minced)
- 1 pound Cremini mushrooms (cleaned and sliced)
- 2¼ cups half-and-half (or single cream outside the US)
- 1 pound of pasta (choose your favorite type)
- 8 oz spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley (chopped)
- Salt and pepper to taste
Instructions
- Step 1: Bring a large pot of water to a boil. Add a tablespoon of salt to enhance the pasta’s flavor. Cook the pasta according to the package instructions until it is just under al dente, as it will finish cooking in the sauce.
- Step 2: While the pasta cooks, heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Step 3: Add the sliced mushrooms to the skillet, seasoning with salt and pepper. Stir occasionally, cooking until the mushrooms turn golden and tender, about 8 minutes.
- Step 4: Add the spinach to the skillet with the mushrooms, allowing it to wilt and blend into the mixture.
- Step 5: Pour in the half-and-half and bring the mixture to a gentle boil. Reduce the heat and simmer until the sauce slightly thickens, around 4 minutes.
- Step 6: Reserve about half a cup of the pasta cooking water, then drain the pasta once it is slightly undercooked.
- Step 7: Combine the drained pasta with the sauce in the skillet. Add the chopped parsley and grated Parmesan cheese. Toss everything together until well combined.
- Step 8: Gradually add half of the reserved pasta water while tossing the pasta to coat evenly and finish cooking. Add more pasta water if the sauce is too thick, adjusting to your preferred consistency.
- Step 9: Taste and season with salt and pepper as desired.
- Step 10: Serve immediately, ideally with a light salad and crusty bread on the side.
Tips & Variations
- Use fresh spinach for best texture, but baby spinach can work as a quicker wilt option.
- Swap half-and-half for heavy cream for a richer sauce, or use milk for a lighter version.
- Add a pinch of red pepper flakes with the garlic for a subtle spicy kick.
- Try swapping Cremini mushrooms for button or shiitake mushrooms to vary flavor.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce and maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used. Thaw and drain it well before adding to avoid excess water in the sauce.
What type of pasta works best for this recipe?
Any pasta you prefer works, but shapes like penne, fettuccine, or linguine hold the creamy sauce well and are great options.
PrintSpinach Mushroom Pasta Recipe
A creamy and savory Spinach Mushroom Pasta made with sautéed cremini mushrooms, fresh spinach, garlic, and a luscious half-and-half sauce, tossed with your favorite pasta and topped with freshly grated Parmesan and parsley. This comforting dish is perfect for a quick weeknight dinner or an elegant meal served with a simple salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Pasta and Sauce
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 1 pound Cremini mushrooms, cleaned and sliced
- 2¼ cups half-and-half (or single cream outside the US)
- 1 pound pasta (your favorite type)
- 8 oz fresh spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- Salt and pepper, to taste
Instructions
- Boil Pasta: Bring a large pot of water to a boil, adding a tablespoon of salt to enhance the flavor of the pasta. Cook the pasta according to package instructions until just under al dente, as it will finish cooking in the sauce.
- Sauté Garlic: While pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet, season with salt and pepper, and cook for approximately 8 minutes, stirring occasionally until they turn golden and tender.
- Wilt Spinach: Add the spinach to the mushroom mixture in the skillet and cook until it wilts and blends well with the mushrooms.
- Make Sauce: Pour in the half-and-half and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 4 minutes until the sauce slightly thickens.
- Drain Pasta: When pasta is just undercooked, reserve half a cup of pasta cooking water and drain the pasta.
- Combine Pasta and Sauce: Add the drained pasta into the skillet with the sauce, then incorporate chopped parsley and grated Parmesan cheese. Toss to combine thoroughly.
- Adjust Sauce Consistency: Gradually add half of the reserved pasta water while tossing the pasta so it finishes cooking and becomes well coated. Add more pasta water if needed to reach desired sauce consistency.
- Season: Taste the pasta and adjust seasoning with salt and pepper as desired.
- Serve: Serve immediately. This pasta pairs wonderfully with a light salad and crusty bread for a complete meal.
Notes
- Using half-and-half creates a creamy yet lighter sauce; whole cream can be used for a richer texture.
- Cooking the pasta slightly under al dente helps it finish cooking in the sauce, absorbing more flavor.
- Save some pasta water to adjust sauce consistency and help the sauce adhere to the pasta.
- Freshly grated Parmesan enhances flavor and melts smoothly into the sauce.
- Try adding a squeeze of lemon juice before serving for a bright flavor contrast.
Keywords: Spinach Mushroom Pasta, Creamy Pasta, Vegetarian Pasta, Easy Pasta Recipe, Italian Pasta, Mushroom Pasta
