Description
This Creamy Tuscan Mushroom Pasta is a rich, comforting dish featuring tender mushrooms and fresh spinach in a luscious parmesan cream sauce, paired perfectly with your choice of pasta. It’s easy to make and ideal for a cozy weeknight dinner.
Ingredients
Scale
For the Pasta
- 8 oz Pasta (any type like spaghetti or penne)
For the Sauce
- 8 oz Mushrooms (fresh varieties such as cremini or shiitake)
- 2 tbsp Olive Oil (can substitute with butter)
- 2–3 cloves Garlic (freshly minced)
- 2 cups Fresh Spinach (can substitute with kale)
- 1 cup Heavy Cream (substitute with half-and-half or coconut milk for less calories)
- 1/2 cup Parmesan Cheese (can use nutritional yeast for a vegan option)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Sauté the mushrooms: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender.
- Add garlic: Stir in freshly minced garlic and sauté for 1 minute until fragrant, taking care not to burn it.
- Add spinach: Add fresh spinach to the skillet and stir until it wilts, approximately 2-3 minutes.
- Make the sauce: Pour in the heavy cream and bring the mixture to a simmer. Stir in Parmesan cheese and cook until the cheese melts and the sauce thickens.
- Combine pasta and sauce: Add the drained pasta to the skillet and toss gently to coat everything evenly with the creamy sauce.
- Season and serve: Season with salt and pepper according to your taste. Serve warm, garnished as desired.
Notes
- For best results, serve immediately to enjoy the creamy texture.
- Optional garnish: fresh basil or extra Parmesan cheese enhances the flavor.
- Substitute heavy cream with half-and-half or coconut milk to reduce calories.
- Use nutritional yeast instead of Parmesan for a vegan version.
- Spinach can be swapped with kale for a different green ingredient.
