Description
A quick and delicious creamy Parmesan spinach mushroom pasta that combines tender pasta with sautéed mushrooms and fresh spinach in a rich, cheesy cream sauce. Perfect for a comforting weeknight dinner ready in just 20 minutes.
Ingredients
Scale
Pasta
- 8 oz pasta
Vegetables
- 1 cup mushrooms, sliced
- 2 cups spinach
Sauce
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente, then drain and set aside to be combined later with the sauce.
- Sauté the Vegetables: Heat the olive oil in a pan over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they are softened and lightly browned.
- Add Spinach: Add the fresh spinach to the pan with mushrooms and cook for another 2-3 minutes until the spinach wilts and reduces in volume.
- Prepare the Sauce: Stir in the heavy cream, garlic powder, parmesan cheese, salt, and pepper into the pan. Cook for 2-3 minutes while stirring occasionally until the sauce thickens and becomes creamy.
- Combine: Add the cooked pasta to the pan and stir thoroughly so the pasta is evenly coated with the creamy Parmesan spinach mushroom sauce. Serve immediately while hot.
Notes
- Use freshly grated Parmesan cheese for best flavor and melt.
- For a lighter version, substitute half-and-half for heavy cream.
- Add a pinch of red pepper flakes for a spicy kick.
- Feel free to use gluten-free pasta if desired.
- Ensure not to overcook spinach to keep some texture.
