Description
A decadent yet easy-to-make vegetarian pasta dish featuring tender mushrooms and fresh spinach simmered in a creamy Parmesan sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 1 pound Cremini (brown) mushrooms, cleaned and sliced
- 2¼ cups half-and-half (or single cream)
- 1 pound pasta (penne, fusilli, etc.)
- 8 oz fresh spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil and salt it generously. Cook the pasta until just under al dente; reserve ½ cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add mushrooms, season with salt and pepper, and cook until golden and tender (about 8 minutes).
- Stir in spinach until it wilts.
- Pour in half-and-half and bring to a gentle boil, then reduce heat and simmer for about 4 minutes until the sauce thickens slightly.
- Add pasta, parsley, and Parmesan to the skillet. Toss well, gradually adding pasta water to achieve a silky sauce and finish cooking the pasta.
- Taste and adjust seasoning, then serve immediately.
Notes
- Use white button mushrooms if Cremini aren’t available.
- Substitute heavy cream or sour cream–milk mix for a richer sauce.
- Add grilled chicken or sautéed shrimp for protein.
- Mix in veggies like zucchini, sun-dried tomatoes, or bell peppers.
- Spice it up with red pepper flakes or nutmeg.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 620
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
