Spinach Mushroom Pasta
A creamy, comforting spinach mushroom pasta made for cozy weeknights. Simple ingredients come together quickly for a nourishing, satisfying meal that feels like home.
Equipment
- Large pot For boiling pasta
- Large skillet Deep skillet works best
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 2.25 cups half-and-half
- 1 pound pasta
- 8 ounces fresh spinach
- 1 cup Parmesan cheese, grated
- 2 tablespoons flat-leaf parsley, chopped
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just under al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add mushrooms, season with salt and pepper, and cook until golden and tender, about 8 minutes.
- Add spinach and cook until wilted. Pour in half-and-half and simmer until slightly thickened, about 4 minutes.
- Add pasta, Parmesan, and parsley to the skillet. Toss well, adding reserved pasta water as needed until coated and creamy.
Notes
This pasta is best served fresh but reheats gently with a splash of milk or water. Adjust seasoning at the end for the perfect balance.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 18gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 420mgPotassium: 620mgFiber: 4gSugar: 5gVitamin A: 45IUVitamin C: 30mgCalcium: 25mgIron: 20mg
Tried this recipe?Let us know how it was!