Spinach Mushroom Pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
8 oz pasta of your choice (spaghetti, fettuccine, penne, or any other variety)
02 -
Salt for boiling pasta water
→ For the Sauce
03 -
2 tablespoons olive oil (extra virgin for best flavor)
04 -
2 tablespoons butter (optional for richness)
05 -
1 small onion, finely chopped
06 -
3 cloves garlic, minced
07 -
8 oz mushrooms, sliced (button mushrooms, cremini, or portobello work well)
08 -
4 cups fresh spinach (about 1 large bunch)
09 -
1/2 cup vegetable broth or chicken broth (for extra flavor)
10 -
1/2 cup heavy cream (or coconut cream for a dairy-free option)
11 -
1/4 cup grated Parmesan cheese (or vegan parmesan for a plant-based option)
12 -
Salt and pepper to taste
13 -
Fresh herbs for garnish (such as parsley or basil)
# Instructions:
01 -
Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 -
Heat olive oil and butter in a large skillet. Cook onion for 2-3 minutes until soft, then add garlic and mushrooms. Sauté for 5-7 minutes until mushrooms are golden and tender.
03 -
Add spinach to the skillet and cook for 2-3 minutes until wilted, stirring frequently.
04 -
Pour in broth and simmer for 2-3 minutes. Add heavy cream and simmer another 3-4 minutes until slightly thickened. Season with salt and pepper.
05 -
Add cooked pasta to the skillet. Toss everything together, adding reserved pasta water as needed for a silky sauce. Stir in Parmesan cheese.
06 -
Garnish with fresh herbs and additional Parmesan if desired. Serve hot.
# Notes:
01 -
For a dairy-free version, use coconut cream instead of heavy cream and substitute vegan Parmesan.
02 -
You can add other vegetables like bell peppers or sun-dried tomatoes for variety.
03 -
For extra protein, add grilled chicken, shrimp, or white beans.
04 -
The dish can be made gluten-free by using gluten-free pasta.