Description
Indulge in this creamy Mushroom Spinach Pasta Skillet, a delightful blend of earthy mushrooms and fresh spinach, perfect for quick weeknight dinners or impressing guests.
Ingredients
Scale
- 8 oz pasta of your choice (penne or fusilli recommended)
- 3 cups fresh baby spinach
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté the Mushrooms: In a large skillet, heat olive oil over medium-high heat. Add sliced mushrooms and sauté until golden brown, about 5 minutes.
- Add Garlic and Spinach: Stir in minced garlic and cook for an additional minute until fragrant. Toss in baby spinach and stir until wilted, about 2 minutes.
- Create the Sauce: Pour in heavy cream while stirring gently. Let it simmer on low heat for about 3 minutes until slightly thickened. If too thick, add reserved pasta water to reach desired consistency.
- Combine Pasta with Sauce: Add drained pasta to the skillet with the creamy mushroom mixture. Toss together until well-coated.
- Finish with Cheese: Remove from heat and sprinkle freshly grated Parmesan cheese over the dish, stirring until melted. Serve warm with a drizzle of olive oil.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg
Keywords: For added flavor, consider incorporating sun-dried tomatoes or red pepper flakes. Swap spinach for kale or add grilled chicken for extra protein. Store leftovers in an airtight container in the fridge for up to three days.