Ingredients
Scale
- 8 ounces of your favorite mushroom pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sliced fresh mushrooms (such as cremini or button)
- 3 cups fresh spinach leaves
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream or coconut cream
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional for added heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the mushroom pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sliced mushrooms, cooking for about 5 minutes until tender and browned. Season with salt and pepper.
- Stir in the fresh spinach leaves and cook until wilted, about 2 minutes. Pour in the heavy cream, stirring well to combine. Let simmer for 2-3 minutes to thicken slightly.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in the Parmesan cheese until melted and creamy. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat, adding a splash of cream or water to loosen the sauce if needed.
- For extra flavor, garnish with additional Parmesan or chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg