Parmesan Mushroom and Spinach Pasta
This Parmesan Mushroom and Spinach Pasta is a creamy, flavorful, and comforting dish that comes together in just 30 minutes. Sauteed garlic mushrooms and fresh spinach are tossed with tender pasta and coated in a rich Parmesan cheese sauce. It’s a perfect weeknight meal that’s vegetarian-friendly and can be customized for a healthier or more indulgent option.
Ingredients
(Serves 4)
For the Pasta:
12 oz pasta (fettuccine, penne, or spaghetti)
3 tablespoons olive oil
3 cloves garlic, minced
8 oz mushrooms, sliced (cremini, button, or shiitake)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for heat)
4 cups fresh spinach (or 1 cup frozen, thawed and drained)
For the Parmesan Sauce:
½ cup heavy cream (or half-and-half for a lighter version)
½ cup grated Parmesan cheese
¼ cup reserved pasta water
1 teaspoon lemon zest (optional, for brightness)
1 tablespoon lemon juice
¼ teaspoon nutmeg (optional, enhances creaminess)
For Garnish:
Extra Parmesan cheese
Chopped parsley or basil
Toasted pine nuts (optional, for crunch)
Instructions
1. Cook the Pasta:
1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Before draining, reserve ¼ cup of pasta water, then drain and set aside.
2. Saute the Mushrooms & Spinach:
1. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.
2. Add garlic and saute for 30 seconds until fragrant.
3. Add mushrooms, salt, black pepper, and red pepper flakes, and cook for 5-6 minutes until mushrooms release their moisture and become golden brown.
4. Stir in spinach and cook for 1-2 minutes until wilted.
3. Make the Parmesan Sauce:
1. Lower the heat and pour in heavy cream and reserved pasta water. Stir well.
2. Add grated Parmesan, lemon zest, lemon juice, and nutmeg. Stir until cheese melts into a creamy sauce (about 2 minutes).
4. Combine & Serve:
1. Add the drained pasta to the skillet and toss until fully coated in the sauce.
2. Stir in the remaining 2 tablespoons of butter for extra richness.
3. Taste and adjust seasoning if needed.
4. Serve immediately, garnished with extra Parmesan, parsley, and toasted pine nuts (if using).
Nutritional Information
(Per Serving)
Calories: ~450
Protein: 15g
Fat: 20g
Carbohydrates: 50g
Fiber: 4g
(Nutritional values may vary based on ingredient choices.)
Notes & Tips:
Make It Healthier: Use whole wheat pasta and half-and-half instead of heavy cream.
Add Protein: Toss in grilled chicken, shrimp, or crispy tofu.
Dairy-Free Option: Use coconut cream and nutritional yeast instead of Parmesan.
More Creamy: Add extra pasta water for a looser sauce.
Extra Flavor: A dash of white wine while cooking the mushrooms enhances the taste.
Total Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Questions & Answers
1. Can I use a different type of pasta?
Yes! This works with penne, spaghetti, linguine, or even gluten-free pasta.
2. What mushrooms work best?
Cremini of or baby bella mushrooms add earthiness, but button or shiitake mushrooms work too.
3. Can I make it vegan?
Yes! Use plant-based butter, dairy-free cream (like cashew or coconut), and nutritional yeast instead of Parmesan.
4. Can I prepare it ahead of time?
Yes, but it’s best fresh. Store leftovers in the fridge for up to 3 days and reheat with a splash of water or cream.
5. Can I freeze it?
Freezing isn’t recommended, as the creamy sauce may separate upon thawing.
This Parmesan Mushroom and Spinach Pasta is creamy, comforting, and packed with flavor—perfect for a quick weeknight dinner!