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Creamy Mushroom and Spinach Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Pasta:
  • 1 lb pasta fettuccine, penne, or rigatoni
  • 1 tbsp salt for water
  • Sauce:
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 lb mushrooms cremini or baby bella, sliced
  • 4 cloves garlic minced
  • ½ cup chicken or vegetable broth
  • 1½ cups heavy cream
  • 1 cup Parmesan grated, plus more for serving
  • 4 cups fresh spinach packed
  • ½ cup pasta cooking water reserved
  • 1 tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp nutmeg optional
  • Red pepper flakes optional
  • Fresh parsley for garnish

Instructions
 

  • Boil salted water, cook pasta to al dente per package directions
  • Reserve 1 cup pasta water before draining
  • Wipe mushrooms clean with damp towel, slice ¼-inch thick
  • Heat butter and olive oil in large skillet over medium-high
  • Add mushrooms in single layer, cook undisturbed 3-4 minutes until golden
  • Stir, cook 3-4 more minutes until tender and browned
  • Reduce heat to medium, add garlic, cook 1 minute
  • Add broth, scrape pan bottom, simmer 2-3 minutes until reduced by half
  • Add cream, stir to combine, bring to gentle simmer
  • Cook 3-4 minutes until slightly thickened
  • Stir in thyme, basil, salt, pepper, nutmeg, red pepper flakes
  • Simmer 2 minutes
  • Add spinach in batches, stirring as it wilts
  • Reduce heat to low, add Parmesan, stir until melted
  • Don't let boil after adding cheese
  • Add pasta, toss to coat, adding pasta water ¼ cup at a time
  • Adjust consistency—add water if thick, simmer if thin
  • Taste and adjust seasoning
  • Divide among bowls
  • Top with Parmesan, pepper, parsley
  • Serve immediately

Notes

  • Wipe mushrooms clean—don't wash
  • Let mushrooms brown—don't stir too often
  • Reserve pasta water—essential for sauce
  • Grate Parmesan fresh from the block
  • Don't boil after adding cheese—prevents graininess
  • Add pasta water gradually
  • Store 3 days refrigerated
  • Reheat gently with added cream or milk
  • Not freezer-friendly
  • Add grilled chicken or shrimp for protein
  • Use vegetable broth for a vegetarian
  • Frozen spinach works—thaw and squeeze dry
Calories: 480 per serving (based on 6 servings)