Garlic Parmesan Pasta with Spinach and Mushrooms
This Garlic Parmesan Pasta with Spinach and Mushrooms is a creamy, savory dish that's quick to make and packed with flavor. Perfect for a weeknight dinner or a comforting meal any time.
Equipment
- 1 Large pot
- 1 Strainer
- 1 Large skillet
- 1 Wooden spatula
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 8 ounces fettuccine or spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 ounces fresh spinach
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup grated Parmesan cheese Additional can be used for serving.
- Salt To taste.
- Black pepper To taste.
- Red pepper flakes Optional, for garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta water and then drain the rest.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the sliced mushrooms to the skillet and cook for about 5 minutes until they are soft and browned.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- Season the sauce with salt and black pepper to taste.
- Add the drained pasta to the skillet, tossing to combine until the pasta is coated in the sauce.
- Serve warm, topped with additional Parmesan cheese and red pepper flakes if desired.
Notes
You can substitute the heavy cream with half-and-half for a lighter version.
Feel free to add cooked chicken or shrimp for added protein.
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water to loosen the sauce.