Creamy Mushroom and Spinach Pasta (Printer-friendly)
Comforting pasta with sautéed mushrooms and fresh spinach in a rich, garlicky cream sauce. Ready in 30 minutes.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 14 oz cremini or button mushrooms, sliced
06 - 4 cups fresh baby spinach
→ Sauce
07 - 3/4 cup plus 2 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper to taste
11 - Pinch of ground nutmeg
→ Garnish
12 - Extra grated Parmesan cheese for serving
13 - Fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
03 - Add the garlic and cook for 30 seconds until fragrant.
04 - Stir in the mushrooms and cook for 6-8 minutes, stirring occasionally, until golden brown and any liquid has evaporated.
05 - Add the spinach and cook for 1-2 minutes until wilted.
06 - Pour in the heavy cream and vegetable broth. Bring to a gentle simmer.
07 - Stir in the Parmesan cheese and a pinch of nutmeg. Season with salt and pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
08 - Add the drained pasta and toss to coat in the sauce. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is reached. Serve immediately, topped with extra Parmesan and fresh parsley if desired.
# Expert Tips:
01 -
- The cream sauce comes together in minutes but tastes like it simmered all afternoon
- Its forgiving enough to work with whatever pasta and mushrooms you have on hand
02 -
- Mushrooms release water as they cook—be patient and let it evaporate completely before adding cream
- The pasta continues cooking in the sauce, so drain it when its slightly firmer than you want
03 -
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge
- Grate your own Parmesan instead of using pre shredded—it melts better and tastes fresher