Description
Earthy mushrooms sizzle until golden, fresh spinach wilts into a velvety cream sauce, and al dente pasta soaks up every savory drop—an easy, comforting weeknight meal ready in minutes.
Ingredients
- 8 ounces pasta
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 8 ounces mushrooms sliced
- 4 cups fresh spinach
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat, add the garlic and onion, and sauté until the onion becomes translucent.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
- Stir in the fresh spinach and cook until it wilts down, about 2 minutes.
- Pour in the heavy cream and add the Parmesan cheese, stirring until the sauce thickens slightly.
- Add the cooked pasta to the skillet and toss gently to coat it evenly with the sauce.
- Season with salt and black pepper, adjust to taste, and serve immediately.
Notes
- You can use any pasta shape you prefer, such as penne or fettuccine.
- Substitute heavy cream with milk or a dairy-free alternative for a lighter sauce.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Leftovers can be refrigerated for up to 2 days; reheat gently before serving.