Description

A quick and delicious pasta dish made with sautéed mushrooms, fresh spinach, and a creamy garlic sauce. This comforting meal is perfect for weeknights and can be customized to suit your preferences.

Ingredients

Units Scale

12 oz (340 g) pasta (e.g., fettuccine, linguine, or penne)
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
8 oz (225 g) mushrooms, sliced (e.g., cremini or button)
4 cups fresh spinach leaves
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup pasta water (reserved from cooking)

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Instructions

Cook the pasta: Boil the pasta according to package instructions in salted water until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
Sauté the mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sliced mushrooms and sauté for 5–7 minutes until golden brown. Season with a pinch of salt and pepper.
Add the spinach: Stir in the spinach and cook until wilted, about 2–3 minutes.
Make the sauce: Pour in the heavy cream and reduce the heat to low. Stir well and let it simmer for 2–3 minutes. Add the Parmesan cheese and red pepper flakes (if using), stirring until melted and smooth.
Combine pasta and sauce: Toss the cooked pasta into the skillet with the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Adjust seasoning with salt and pepper.
Serve: Divide into bowls and garnish with extra Parmesan cheese or chopped parsley, if desired.

Notes

For a lighter version, substitute half-and-half or milk for the heavy cream.
Add grilled chicken, shrimp, or tofu for extra protein.
Use gluten-free pasta to make this dish gluten-free.