Creamy Spinach & Mushroom Pasta
There’s nothing quite like a comforting bowl of pasta to soothe your soul after a busy day. This dish is a nourishing, wholesome, and incredibly satisfying meal that comes together in about 30 minutes, perfect for those evenings when you crave something special but need it to be simple.
Equipment
- Large pot
- large, deep skillet
- Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves minced
- 1 pound Cremini mushrooms cleaned and sliced
- 2¼ cups half-and-half or single cream outside the US
- 1 pound pasta choose your favorite type
- 8 oz spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley chopped
- Salt and pepper to taste
Instructions
- Start by bringing a large pot of water to a boil. I always add a tablespoon of salt to enhance the pasta's flavor. Cook the pasta according to the package instructions until it is just under al dente. Remember, it will finish cooking in the sauce, so this is perfect.
- While your pasta cooks, heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook until it becomes wonderfully fragrant, which usually takes about 1 minute.
- Add the sliced mushrooms to the skillet, seasoning them generously with salt and pepper. Stir occasionally, allowing the mushrooms to cook until they turn golden and tender, approximately 8 minutes. This step is key for flavor!
- Next, add the spinach to the skillet with the mushrooms. Let it wilt and beautifully meld into the mixture. It will seem like a lot at first, but it cooks down quickly.
- Once the spinach has wilted, pour in the half-and-half and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the sauce slightly thickens, which takes about 4 minutes.
- Once your pasta is slightly undercooked, reserve about half a cup of the starchy pasta cooking water. Then, drain the pasta well.
- Combine the drained pasta with the sauce in the skillet, along with the chopped parsley and grated Parmesan cheese. Toss everything together until it is well combined and coated in that luscious sauce.
- Gradually add half of the reserved pasta water, continuing to toss the pasta until it is well coated and finishes cooking to perfection. If the sauce is too thick, feel free to adjust the consistency by adding more pasta water as needed.
- Taste the dish and season with salt and pepper as desired. I always recommend tasting and adjusting to your preference.
- Serve immediately, paired ideally with a light salad and crusty bread for a complete and satisfying meal. Enjoy every delightful bite!
Notes
To maximize mushroom flavor, do not overcrowd your skillet; work in batches if needed to allow them to brown properly.
Season your dish at different stages (after mushrooms, after cream simmers, and with pasta) to build layers of flavor.
Reserve starchy pasta water to emulsify the sauce, helping it cling to the pasta. To prevent a watery sauce, ensure spinach is well-drained and mushrooms have cooked long enough for their liquid to evaporate.
If the sauce is too thick, whisk in more pasta water or half-and-half; if too thin, simmer gently or add a cornstarch slurry to thicken.