Ingredients
Scale
- 8 ounces of your favorite type of pasta (penne, fusilli, or spaghetti work well)
- 2 tablespoons olive oil
- 3 cups sliced mushrooms (button or cremini)
- 3 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or milk for a lighter option
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional for a spicy kick)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for about 5-7 minutes until tender and golden brown. Season with a pinch of salt and pepper.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Then, stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream or milk, stirring to create a creamy sauce. Add the grated Parmesan cheese and cook for 2-3 minutes until melted and well incorporated. Fold the cooked pasta into the skillet, toss to combine, and heat through.
- Adjust seasoning with salt, pepper, or red pepper flakes if desired. Serve immediately with extra Parmesan on top and a fresh green salad for a complete meal.
Notes
- Use fresh mushrooms and spinach for the best flavor.
- For added depth, splash white wine during mushroom sauté.
- You can swap Parmesan with Pecorino Romano or vegan cheese for dairy-free options.
- This dish can be made ahead and stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 grams
- Sodium: 520 mg
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 4 grams
- Protein: 15 grams
- Cholesterol: 30 mg