Description
Creamy, garlicky spinach mushroom pasta ready in just 30 minutes! This easy weeknight dinner features tender pasta tossed in a dreamy Parmesan cream sauce with golden sautéed mushrooms and fresh spinach. Pure comfort food!
Ingredients
Pasta
- 12 ounces (340 g) pasta (fettuccine, penne, or linguine work beautifully)
- Salt for boiling water
Vegetables
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces (225 g) mushrooms, sliced (I love cremini or baby bellas!)
- 3–4 cloves garlic, minced
- 4 cups fresh spinach (about 4 packed cups)
Creamy Sauce
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup grated Parmesan cheese (freshly grated melts SO much better!)
- Salt and black pepper, to taste
- Optional: ¼ teaspoon red pepper flakes for a subtle kick
For Serving
- Extra Parmesan cheese
- Freshly cracked black pepper
- Lemon zest or lemon juice (optional but amazing!)
Instructions
Bring a large pot of salted water to a rolling boil. I’m talking ocean-salty here — your pasta water should taste seasoned! Add the pasta and cook according to package directions until al dente (that perfect tender-but-still-has-a-bite texture).
Before you drain, scoop out about ½ cup of that starchy pasta cooking water and set it aside. Then drain the pasta and set it aside. Don’t rinse it — you want that starch!
While your pasta is cooking, heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foamy, add those sliced mushrooms.
Here’s the key: resist the urge to stir constantly! Let them sit for a couple minutes so they can develop that beautiful golden-brown color. Cook for 5–7 minutes total, stirring occasionally, until they’ve released their moisture and turned golden. Your kitchen will smell amazing!
Turn the heat down to medium and add the minced garlic. Cook for about 1 minute, stirring constantly, until it’s fragrant and golden. Don’t let it burn — burnt garlic tastes bitter!
Now add your fresh spinach. If your pan seems crowded, add it in batches. It’ll wilt down dramatically (seriously, 4 cups becomes like a handful!). Stir it around until everything is wilted and bright green.
Pour in the heavy cream and bring everything to a gentle simmer. You want it bubbling softly, not at a rolling boil — high heat can cause the cream to separate.
Stir in the grated Parmesan cheese and watch it melt into the cream, creating that gorgeous, silky sauce. Season with salt, black pepper, and red pepper flakes if you’re using them.
If your sauce looks too thick, add a splash of that reserved pasta water. The starch in the water helps bind everything together and creates the perfect consistency.
Add the cooked pasta to the skillet and toss everything together, making sure every piece of pasta is coated in that creamy, garlicky goodness.
Taste and adjust the seasoning — you might want more salt, pepper, or Parmesan. Trust your taste buds!
Serve hot with extra Parmesan sprinkled on top and freshly cracked black pepper. If you want that bright, fresh finish I mentioned, add a squeeze of lemon juice or a little grated lemon zest. It’s optional, but WOW does it make a difference!
Notes
Use a mix of mushrooms for deeper flavor. Cremini, shiitake, and oyster mushrooms together create an amazing earthy complexity.
Room temperature cream is less likely to separate when it hits the hot pan.
Undercook your pasta by 1 minute. It’ll finish cooking in the sauce and absorb all those incredible flavors.
Common mistake to avoid: Adding cheese to boiling sauce. Make sure your sauce is at a gentle simmer before stirring in the Parmesan, or it can clump.
Smart shortcut: Use pre-sliced mushrooms from the store. Yes, slicing your own is cheaper, but on busy nights, those extra few minutes matter!
Deglaze with white wine (optional but fancy!). After sautéing the mushrooms, add ¼ cup white wine and let it cook down for a minute before adding cream. It adds a subtle tangy richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian