Description

A creamy and flavorful Spinach Mushroom Pasta recipe that combines tender cremini mushrooms and fresh spinach in a luscious half-and-half sauce, tossed with al dente pasta and topped with Parmesan cheese and parsley for a deliciously comforting 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
1 pound pasta of choice
8 oz fresh spinach
1 cup freshly grated Parmesan cheese
2 tablespoons flat-leaf parsley, chopped
Salt and pepper to taste

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Instructions

Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just under al dente, so the pasta retains slight firmness. Drain but reserve some pasta water for later use.
Sauté Garlic and Mushrooms: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the sliced cremini mushrooms, season with salt and pepper, and cook until the mushrooms are browned and tender, approximately 5 to 7 minutes.
Add Spinach and Cream: Stir in the fresh spinach and cook until wilted, about 2 minutes. Pour in the half-and-half and reduce heat to a simmer. Let the sauce cook, stirring occasionally, until it thickens slightly, about 3 to 5 minutes.
Combine Pasta and Sauce: Add the drained pasta to the skillet with the mushroom and spinach sauce. Toss to combine thoroughly. Add the chopped flat-leaf parsley and freshly grated Parmesan cheese. Mix well, allowing the cheese to melt into the sauce for a creamy texture.
Adjust Sauce Consistency: Gradually add some reserved pasta water a little at a time to thin out the sauce and coat the pasta evenly. Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
Serve: Serve the Spinach Mushroom Pasta hot, ideally accompanied by a fresh green salad and crusty bread for a complete meal.

Notes

Use any pasta shape you prefer, though fettuccine, penne, or rigatoni work well with creamy sauces.
To make this recipe vegetarian, ensure the Parmesan cheese is vegetarian-friendly.
For a richer sauce, substitute half-and-half with heavy cream.
Reserve some pasta water to adjust the sauce consistency for the perfect creamy finish.
This dish pairs wonderfully with a crisp white wine like Pinot Grigio or Sauvignon Blanc.