Description
A quick and delicious creamy parmesan spinach mushroom pasta that combines tender sautéed mushrooms and wilted spinach in a rich, velvety parmesan sauce. Perfect for a satisfying weeknight dinner in just 20 minutes.
Ingredients
Scale
Pasta and Sauce
- 8 oz pasta
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Vegetables
- 1 cup mushrooms, sliced
- 2 cups spinach
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta thoroughly and set it aside to be combined later.
- Sauté the Vegetables: In a pan over medium heat, warm the olive oil. Add the sliced mushrooms and cook for about 4 to 5 minutes, or until they are softened and nicely browned.
- Add Spinach: Add the fresh spinach to the pan with the mushrooms. Stir and cook for 2 to 3 minutes until the spinach has wilted down but still retains its vibrant color.
- Prepare the Sauce: Pour in the heavy cream to the vegetables, then sprinkle in the garlic powder, parmesan cheese, salt, and pepper. Stir continuously and cook for an additional 2 to 3 minutes until the sauce has thickened and become creamy.
- Combine: Add the cooked pasta back into the pan with the creamy vegetable sauce. Toss well to ensure the pasta is fully coated with the sauce. Serve immediately while warm and creamy.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use freshly grated parmesan cheese for a richer flavor and better melting quality.
- Adding a pinch of red pepper flakes can give the dish a nice subtle heat.
- To make the dish gluten-free, use gluten-free pasta.
- Fresh spinach is preferred, but frozen spinach can be used; just make sure to thaw and drain excess moisture before adding.
