Creamy Mushroom Spinach Pasta (Printable Version)
A luscious pasta with sautéed mushrooms and spinach in a rich, silky garlic cream sauce.
# What You 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 (optional)
→ Garnish
13 - Extra grated Parmesan
14 - Chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - 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 (if using). 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
- Mushrooms develop this incredible umami depth that makes even meat lovers happy
- Everything happens in one pan while the pasta cooks, so minimal cleanup
02 -
- Reserving pasta water is nonnegotiable because the starch thickens the sauce naturally and helps it cling to every strand
- Mushrooms need room in the pan to brown properly, so cook them in two batches if your skillet seems crowded
- The sauce thickens quickly off heat, so remove it from the flame as soon as it coats a spoon
03 -
- Buy parmesan in wedges and grate it yourself because pregrated cheese contains anti caking agents that prevent silky melting
- Pat your mushrooms dry before cooking so they sear instead of steam