Creamy Mushroom Spinach Pasta (Printable)
Comforting pasta with mushrooms, spinach, and a rich creamy sauce for a speedy, satisfying meal.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 oz cremini or button mushrooms, sliced
06 - 5 oz fresh baby spinach
→ Sauce
07 - 1 cup heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
11 - 1/4 tsp ground black pepper
12 - Salt, to taste
→ Garnish
13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
# How to Make It:
01 - Boil water with salt in a large pot. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
03 - Add minced garlic and sliced mushrooms to the skillet. Cook 6 to 8 minutes, stirring occasionally, until mushrooms are golden and moisture evaporates.
04 - Stir in fresh spinach and cook for 1 to 2 minutes until wilted.
05 - Reduce heat to low. Pour in heavy cream and vegetable broth, then add thyme, ground black pepper, and salt. Simmer gently for 2 to 3 minutes.
06 - Add grated Parmesan cheese and stir until melted and sauce is smooth. If the sauce is too thick, gradually add reserved pasta water to adjust consistency.
07 - Add cooked pasta to the skillet, tossing to coat evenly with the sauce. Heat for 1 to 2 minutes, adjusting seasoning as needed.
08 - Plate immediately. Garnish with extra grated Parmesan cheese and freshly ground black pepper.
# Expert Hacks:
01 -
- It comes together in half an hour, making weeknight desperation into actual dinner.
- The cream sauce clings to every strand of pasta in the most satisfying way, and somehow feels fancy without pretending to be.
- You probably already have most of these things lurking in your kitchen right now.
02 -
- Don't crowd the mushrooms in the pan or they'll steam instead of sauté—if you have to, do them in two batches and it'll actually be worth it.
- That reserved pasta water is not optional; it's how you fix a sauce that's become too thick or too rich, and it's packed with starch that helps everything cling together.
03 -
- Cook your pasta one minute under the package instructions so it stays tender through the final toss in the sauce and doesn't turn mushy.
- If you're not serving immediately, toss the pasta with just a drizzle of olive oil before adding the sauce, and finish it in the skillet when you're ready to eat.