Ingredients
Scale
- 1 pound pasta (spaghetti, fettuccine, or penne)
- Salt for pasta water
- 1 tablespoon olive oil
- 1 tablespoon butter (optional)
- 1 pound mushrooms, sliced (cremini, shiitake, or a mix)
- 4 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, reserving 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil and butter (if using) in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their moisture (about 8-10 minutes).
- Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Add the spinach and cook until it wilts, about 1-2 minutes.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Season with salt, black pepper, and red pepper flakes (if using).
- Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little pasta water at a time if needed to create a creamy consistency.
- Serve immediately, garnished with extra Parmesan cheese.
Notes
For best results, use a hot pan for browning mushrooms. Save a cup of pasta water for adjusting sauce consistency.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg