Name: Spinach Mushroom Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 6 garlic cloves, minced; 1 pound cremini mushrooms, cleaned and sliced; 8 oz fresh spinach; 2¼ cups half-and-half (or single cream); Salt and pepper to taste; 1 pound pasta of your choice; 1 cup freshly grated Parmesan cheese; 2 tablespoons flat-leaf parsley, chopped

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Introduction

This spinach mushroom pasta is a luscious and comforting dish that combines tender cremini mushrooms, fresh spinach, and a creamy Parmesan sauce. It’s easy to prepare and perfect for a satisfying weeknight meal that feels special.

The dish shows a close-up of rigatoni pasta that is light yellow and coated with a creamy sauce. Mixed throughout are dark green spinach leaves that look soft and wilted. There are also thin slices of brown mushrooms scattered on top and between the pasta pieces. The pasta sits in a white bowl, with the white marbled surface beneath barely visible. The overall look is creamy and textured with soft pasta, leafy greens, and mushrooms. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a large pot of water to a boil and add a tablespoon of salt. Cook the pasta according to package instructions until just under al dente since it will finish cooking in the sauce.
Step 2: While the pasta cooks, heat 2 tablespoons olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Step 3: Add the sliced mushrooms, season with salt and pepper, and cook stirring occasionally until mushrooms are golden and tender, about 8 minutes.
Step 4: Add the spinach to the skillet and cook until wilted and well incorporated with the mushrooms.
Step 5: Pour in the half-and-half and bring to a gentle boil. Reduce heat and simmer until the sauce thickens slightly, about 4 minutes.
Step 6: Reserve half a cup of pasta cooking water, then drain the pasta.
Step 7: Combine the drained pasta with the sauce, parsley, and Parmesan cheese in the skillet. Toss to combine.
Step 8: Gradually add half the reserved pasta water, tossing the pasta until well coated and finishing cooking. Add more pasta water if the sauce is too thick.
Step 9: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, ideally with a light salad and crusty bread.

Tips & Variations

Clean mushrooms gently with a damp paper towel to remove dirt without soaking them.
Take your time cooking the mushrooms to develop a deeper flavor and better texture.
Salt your pasta water well to ensure the pasta is flavorful from the inside out.
Test pasta doneness a few minutes before the package time to avoid mushy pasta, since it will finish cooking in the sauce.
Taste the sauce before adding extra salt, as Parmesan cheese can be salty.
Do not add oil to pasta water; it prevents sauce from clinging to the pasta.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and warm gently over low heat to avoid curdling.

How to Serve

This close-up image shows a shallow white plate filled with rigatoni pasta mixed with sautéed mushrooms and wilted spinach. The rigatoni is light golden-yellow with ridged tubes forming the main layer. Scattered among the pasta are slices of brown, cooked mushrooms adding texture and darker spots. Bright green spinach leaves are mixed evenly throughout, adding fresh color and softness. The dish appears creamy with a slight shine from sauce coating the pasta and vegetables, and small bits of seasoning are visible. The overall look is hearty and fresh, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute cremini mushrooms with button, portobello, or shiitake mushrooms. Each variety offers a slightly different flavor and texture.

Is there a dairy-free alternative for this recipe?

You can use coconut cream or a plant-based cream substitute in place of half-and-half, and nutritional yeast instead of Parmesan for a dairy-free version.