Whip Up Irresistible Creamy Spinach Mushroom Pasta in 30 Minutes
Experience the delightful fusion of earthy mushrooms and fresh spinach in this Irresistible Creamy Spinach Mushroom Pasta, all ready in just 30 minutes.
Servings: 4 servings
Calories: 450kcal
Equipment
- Large pot
- large skillet
- Measuring cups
- cutting board
- Knife
Ingredients
For the Pasta
- 12 ounces spaghetti gluten-free if needed
For the Sauce
- 5 ounces fresh spinach adds nutrients
- 8 ounces mushrooms cremini or shiitake recommended
- 3 cloves garlic fresh cloves preferred
- 2 tablespoons olive oil extra virgin recommended
- ½ cup Parmesan cheese freshly grated
- to taste salt adjust to preference
- to taste pepper adjust to preference
Optional Additions
- 1 cup grilled chicken or shrimp for added protein
- 1 medium zucchini substitute for mushrooms
- 1 tablespoon lemon juice for a flavor boost
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add minced garlic, sautéing for about 30 seconds until fragrant, then add sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Toss in the fresh spinach and cook until just wilted, about 2-3 minutes.
- Add the drained spaghetti to the skillet with sautéed vegetables. Sprinkle in ½ cup of freshly grated Parmesan cheese, mixing well. If the mixture seems dry, add reserved pasta water gradually until creamy.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra Parmesan if desired.
Notes
For an extra kick, add a sprinkle of red pepper flakes. Store leftovers in an airtight container for up to 3 days or freeze for 1 month.