Creamy Mushroom and Spinach Pasta (Printable Version)

Comforting pasta with sautéed mushrooms and fresh spinach in a rich, garlicky cream sauce. Ready in 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 14 oz cremini or button mushrooms, sliced
06 - 4 cups fresh baby spinach

→ Sauce

07 - 3/4 cup + 2 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of ground nutmeg

→ Garnish

12 - Extra grated Parmesan cheese, for serving
13 - Fresh parsley, chopped

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in mushrooms and cook for 6-8 minutes, stirring occasionally, until golden brown and any liquid has evaporated.
04 - Add spinach and cook for 1-2 minutes until wilted.
05 - Pour in heavy cream and vegetable broth. Bring to a gentle simmer. Stir in Parmesan cheese and nutmeg. Season with salt and pepper. Simmer for 2-3 minutes until sauce thickens slightly.
06 - Add drained pasta and toss to coat in sauce. If sauce is too thick, add reserved pasta water until desired consistency is reached. Serve immediately topped with extra Parmesan and fresh parsley if desired.

# Helpful Tips:

01 -
  • The sauce clings to every strand like it was meant to be there, creating that luxurious restaurant quality finish without any fancy techniques
  • It hits all the right notes of earthy, creamy, and comforting while still feeling light enough for a weeknight
02 -
  • The mushroom caramelization step cannot be rushed or you will miss out on the deep umami that makes this dish sing
  • Adding cold pasta to hot sauce can break the emulsion, so have everything ready before combining
03 -
  • Work in batches when sautéing mushrooms to prevent overcrowding the pan
  • Room temperature cream incorporates more smoothly than cold from the fridge

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