Description
Creamy Parmesan Spinach Mushroom Pasta is a rich, comforting Italian-inspired dish featuring tender pasta enveloped in a velvety sauce made from half-and-half, sautéed Cremini mushrooms, fresh spinach, and Parmesan cheese. The dish comes together in about 35 minutes, offering a harmonious blend of earthy mushrooms, creamy sauce, and vibrant greens, perfect for weeknight dinners or casual gatherings. This satisfying pasta is both hearty and elegant, delivering robust flavors with every bite, and is easily customizable to suit various preferences or dietary needs.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 1 pound Cremini mushrooms, cleaned and sliced
- 2¼ cups half-and-half
- 1 pound pasta (your choice)
- 8 ounces spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until just under al dente according to package instructions. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- In a large skillet or saucepan, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the sliced Cremini mushrooms to the pan. Cook for about 8 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
- Add the spinach to the pan and cook, stirring, until wilted.
- Pour in the half-and-half. Bring to a gentle boil, then reduce the heat and let simmer for 4 minutes.
- Add the cooked pasta to the skillet with the sauce. Sprinkle in the chopped parsley and grated Parmesan cheese.
- Toss everything together, adding some reserved pasta water a little at a time until the pasta is well coated and the sauce reaches your desired consistency.
- Taste and season with salt and pepper. Serve immediately, garnished with extra Parmesan and parsley if desired.
Notes
Substitute half-and-half with whole milk for a lighter sauce or use a dairy-free alternative for a vegan version; swap Cremini mushrooms for button or Portobello mushrooms if needed. This pasta can be made ahead: store cooled leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk or reserved pasta water to restore creaminess. If your sauce is too thick, gradually add reserved pasta water; if too thin, simmer longer to thicken. Fresh spinach may be replaced with frozen (thawed and squeezed), and gluten-free pasta can be used for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/6th of recipe (about 2 cups)
- Calories: 460
- Sugar: 4g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg
Keywords: Creamy Parmesan Spinach Mushroom Pasta