Indulge in Creamy Parmesan Spinach and Mushroom Pasta

There’s something magical about a plate of Creamy Parmesan Spinach and Mushroom Pasta that warms the soul. Picture this: silky, rich sauce enveloping tender pasta, with earthy mushrooms and vibrant spinach dancing together in perfect harmony. The aroma wafts through your kitchen, enticing everyone within a five-mile radius to come running for seconds.

This dish is not just food; it’s an experience, perfect for cozy weeknights or impressing guests at dinner parties. I remember the first time I made it; my friends were so enamored they declared me the “Pasta Picasso.” Spoiler alert: I’m still waiting for my Michelin star.

I once whipped up this creamy delight for my family, who didn’t stop talking about it for weeks!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Use your favorite type; fettuccine or penne works wonderfully in this recipe.
• Fresh Spinach: Opt for baby spinach for its tender leaves that wilt beautifully in the sauce.
• Mushrooms: Choose fresh button or cremini mushrooms for their earthy flavor and satisfying texture.
• Heavy Cream: This is essential for that luxurious, creamy texture that makes you swoon.
• Parmesan Cheese: Freshly grated parmesan adds depth of flavor; avoid pre-grated cheese if you can.
• Garlic: Fresh garlic will give your dish an aromatic kick that takes it to the next level.
• Olive Oil: Use extra virgin olive oil for sautéing; its fruity notes enhance the overall taste.
• Salt and Pepper: Essential seasonings to bring out all the delicious flavors in your pasta.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Pasta: Start by bringing a large pot of salted water to a boil then add your pasta. Cook according to package directions until al dente—just firm enough to hold its shape.

Sauté the Garlic and Mushrooms: In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Then toss in sliced mushrooms and cook until they are golden brown.

Add Spinach: Stir in the fresh spinach into the skillet. Sauté until wilted, about 2-3 minutes; this will lighten up your dish with freshness.

Create the Sauce: Pour in heavy cream and let it simmer gently while stirring constantly until thickened slightly. Add salt and pepper to taste for an extra kick.

Melt in Parmesan: Gradually stir in grated parmesan cheese until fully melted and incorporated into the sauce creating a luscious consistency.

Toss Everything Together: Drain your pasta (saving some water) then add it directly into the skillet with the sauce. Toss everything together until well coated; use reserved pasta water if needed to adjust consistency.

Now all that’s left is to plate this creamy parmesan spinach and mushroom pasta masterpiece! Serve immediately while it’s piping hot, maybe with some extra parmesan on top because let’s be real—who doesn’t love more cheese?

Perfecting the Cooking Process

For more inspiration, check out this cooking tips recipe.

To make this dish shine, start by cooking the pasta first, then sauté the mushrooms and spinach while making the creamy sauce. This sequence keeps everything fresh and perfectly timed.

Add Your Touch

Feel free to switch up the ingredients! Try adding sun-dried tomatoes for sweetness or grilled chicken for extra protein. You can also experiment with different cheeses like feta or goat cheese for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently on the stove with a splash of milk to restore creaminess.

Sometimes cooking feels like a love letter to friends and family. When I first made this creamy pasta for my best friend’s birthday dinner, her delighted smile told me I was onto something special! For more inspiration, check out this main dish recipes recipe.

FAQ

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well but make sure to squeeze out excess moisture.

What type of pasta is best for this recipe?

Fettuccine or penne are great choices, as they hold onto the creamy sauce beautifully.

How can I make this dish vegan?

Substitute dairy with almond milk and use nutritional yeast instead of Parmesan cheese.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Creamy Parmesan Spinach and Mushroom Pasta

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• Author: platesdaily
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Creamy Parmesan Spinach and Mushroom Pasta is a comforting dish that combines silky pasta with a rich, creamy sauce, earthy mushrooms, and vibrant spinach. Perfect for cozy weeknights or impressing guests, this recipe is both simple to prepare and packed with flavor. The delightful aroma of sautéed garlic and mushrooms fills your kitchen, creating an irresistible invitation to the table.

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Ingredients

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• 8 oz fettuccine or penne pasta
• 2 cups fresh baby spinach
• 8 oz button or cremini mushrooms, sliced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant.
3. Add sliced mushrooms to the skillet and cook until golden brown, about 4-5 minutes.
4. Stir in the spinach and sauté until wilted, about 2-3 minutes.
5. Pour in heavy cream and let simmer while stirring until slightly thickened. Season with salt and pepper.
6. Gradually add grated Parmesan cheese, stirring until melted and incorporated into the sauce.
7. Toss cooked pasta into the sauce, adjusting consistency with reserved pasta water if needed. Serve hot.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (about 250g)
• Calories: 540
• Sugar: 3g
• Sodium: 470mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 70mg