Description
This vegetarian pasta combines earthy mushrooms, vibrant spinach, and a rich, creamy Parmesan sauce—all ready in under 30 minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 1 lb (about 450 g) cremini (or button) mushrooms, cleaned and sliced
- 8 oz (approx. 225 g) fresh spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground black pepper, to taste
- 1 lb (450 g) pasta of your choice
- 2¼ cups (530 ml) half-and-half (substitute heavy cream or single cream)
Instructions
- Bring a large pot of water to a boil. Season generously with salt and cook pasta until just under al dente—it’ll finish in the sauce.
- While pasta cooks, heat olive oil in a deep skillet over medium heat. Sauté garlic for about 1 minute until fragrant.
- Add sliced mushrooms, season with salt and pepper, and cook for about 8 minutes until golden and tender.
- Stir in spinach and let it wilt.
- Pour in half-and-half, bring to a gentle boil, then reduce heat and simmer until the sauce thickens slightly—about 4 minutes.
- Reserve ½ cup (120 ml) pasta water, then drain pasta.
- Add pasta, Parmesan, and parsley to the skillet. Toss to combine, adding some reserved pasta water to loosen the sauce and help it finish cooking.
- Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
- For protein, you can add grilled chicken, shrimp, or Italian sausage.
- Substitute Pecorino Romano or Grana Padano for Parmesan.
- To lighten the dish, swap half-and-half with a mix of milk and low-fat cream or use crème fraîche.
- Add extra cheese like shredded mozzarella or fontina for a cheesy twist.
- Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
