Mushroom Spinach Pasta (Printable Version)
Creamy spinach and mushrooms combined with pasta and Parmesan for a flavorful, quick dish.
# Ingredients Required:
→ Pasta
01 -
340 grams short pasta
→ Vegetables
02 -
340 grams sliced mushrooms (white button, cremini, or baby bellas)
03 -
340 grams fresh spinach
04 -
4 garlic cloves, minced
→ Liquids
05 -
45 milliliters olive oil
06 -
120 milliliters vegetable or chicken stock
07 -
60 milliliters heavy cream or half and half
→ Seasonings and Cheese
08 -
1 teaspoon Italian seasoning
09 -
45 grams grated Parmesan cheese
10 -
Ground black pepper, to taste
11 -
Red chili pepper flakes, optional, to taste
# Guide to Cooking:
01 -
Prepare the pasta according to package directions until al dente. Drain, reserving 120 milliliters of the cooking water.
02 -
Heat 30 milliliters of olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring frequently, for 4 to 5 minutes until edges are browned. Remove mushrooms and keep warm.
03 -
Add remaining olive oil and minced garlic to the same skillet. Sauté for about 1 minute until fragrant. Pour in the stock, scraping brown bits from the pan with a wooden spoon. Reduce heat to medium-low and simmer for 2 to 3 minutes.
04 -
Stir in the fresh spinach, moving wilted leaves from bottom to top, and cook until fully wilted. Return mushrooms to the skillet and stir in the cream and Italian seasoning. Cook for 2 minutes.
05 -
Add drained pasta to the skillet and toss to combine all ingredients. Incorporate Parmesan cheese, ground black pepper, and chili flakes if using. Add reserved pasta water gradually if the mixture appears dry. Toss again and serve immediately.
# Extra Suggestions:
01 -
Reserve pasta cooking water to adjust sauce consistency as needed.