Creamy Mushroom Spinach Pasta (Printer-friendly)

Silky pasta tossed with sautéed mushrooms, fresh spinach, and a garlic cream sauce for easy meals.

# What You’ll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 10 oz cremini or button mushrooms, sliced
05 - 3 cloves garlic, minced
06 - 5 oz baby spinach

→ Sauce

07 - 3/4 cup plus 1 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 2 oz grated Parmesan cheese
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp salt, plus more for pasta water
12 - Pinch of nutmeg

→ Garnish

13 - Extra grated Parmesan
14 - Chopped fresh parsley

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until golden and tender.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in the spinach and cook for 1–2 minutes, just until wilted.
05 - Pour in the heavy cream and vegetable broth. Bring to a gentle simmer.
06 - Add Parmesan, black pepper, salt, and nutmeg. Stir until the cheese melts and the sauce thickens slightly, 2–3 minutes.
07 - Add the cooked pasta to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed for a silky consistency.
08 - Serve immediately, garnished with extra Parmesan and fresh parsley.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Everything cooks in one pan, so cleanup is almost nonexistent
02 -
  • Don't crowd the mushrooms when cooking or they'll steam instead of sear
  • The sauce thickens quickly off the heat, so remove it from the flame as soon as it coats a spoon
03 -
  • Room temperature cream incorporates more smoothly than cold straight from the fridge
  • Grate your Parmesan from a wedge if possible, pre-shredded cheese has anti-caking agents that can make sauce grainy

Go back