Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (button or cremini)
- 2 cups fresh spinach leaves
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Optional: red pepper flakes for a spicy kick
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside, reserving about ½ cup of pasta water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms. Cook until mushrooms are golden and tender, about 4-5 minutes.
- Stir in the fresh spinach leaves and cook until wilted. Pour in the heavy cream and bring to a gentle simmer. Cook for a few minutes until slightly thickened.
- Add the cooked pasta to the skillet. Stir in the grated Parmesan cheese until well coated. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Season with salt, pepper, and red pepper flakes if using.
Notes
- For extra flavor, add a squeeze of lemon juice or some crushed red pepper flakes.
- Use vegan cheese and plant-based cream for a vegan version.
- Garnish with chopped herbs like basil or parsley for added freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg