Creamy Mushroom and Spinach Pasta
If you’re looking for a comforting meal that comes together quickly, Creamy Mushroom and Spinach Pasta is the perfect choice! This dish combines tender pasta with flavorful mushrooms and fresh spinach in a rich, creamy sauce that everyone will love. It’s ideal for busy weeknights or cozy weekends.
Why Make This Recipe
There are many reasons to try Creamy Mushroom and Spinach Pasta. First, it’s easy to make with just a few ingredients. Second, it offers a wonderful balance of flavors and textures, from the earthy mushrooms to the vibrant spinach. Finally, it’s a great way to enjoy a delicious homemade meal that feels fancy but is actually quite simple to prepare.
How to Make Creamy Mushroom and Spinach Pasta
Ingredients:
- 340g tortellini or small pasta of choice
- 2 tablespoons olive oil
- 1 small brown onion, finely chopped
- 3 garlic cloves, minced
- 225g button mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable stock
- 2 cups fresh baby spinach leaves
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
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Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.
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Sauté the aromatics: Heat olive oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes until translucent and softened.
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Cook the mushrooms: Add minced garlic and sliced mushrooms to the pan. Cook for 7-8 minutes, stirring occasionally until mushrooms are golden brown and tender.
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Make the cream sauce: Pour in the heavy cream and stock, stirring to combine. Bring to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
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Add the spinach: Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
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Combine and finish: Add the cooked pasta and grated Parmesan cheese to the pan. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
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Season and serve: Taste and season with salt and pepper as needed. Garnish with fresh parsley if desired and serve immediately while hot.
How to Serve Creamy Mushroom and Spinach Pasta
Creamy Mushroom and Spinach Pasta is best served warm. You can plate it in bowls or on plates, garnishing with additional Parmesan cheese and a sprinkle of fresh parsley. This dish pairs well with a side salad or garlic bread for a complete meal.
How to Store Creamy Mushroom and Spinach Pasta
Leftover Creamy Mushroom and Spinach Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little more cream or stock if needed to revive the sauce.
Tips to Make Creamy Mushroom and Spinach Pasta
- Make sure not to overcook the pasta; it should be al dente to match the soft texture of the sauce.
- Feel free to add other vegetables you enjoy, such as cherry tomatoes or peas, for more color and nutrition.
- For a bit of extra flavor, you can include some Italian herbs like oregano or basil in the sauce.
Variation
You can easily adjust this recipe by using gluten-free pasta or substituting the heavy cream with milk or a non-dairy cream alternative to make it lighter or vegan-friendly.
FAQs
Q1: Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out any excess water before adding it to the sauce.
Q2: Is there a way to make this dish without cream?
Absolutely! You can use a mixture of chicken or vegetable broth and a little bit of flour to thicken the sauce for a lighter version.
Q3: Can I substitute the mushrooms?
Yes, if you’re not a fan of mushrooms, you can try adding zucchini, bell peppers, or even cooked chicken for a different flavor.
