Description
A quick and delicious creamy Parmesan spinach mushroom pasta that combines tender sautéed mushrooms and fresh spinach in a rich, velvety sauce made with heavy cream and Parmesan cheese. Perfect for a comforting weeknight dinner ready in just 20 minutes.
Ingredients
Scale
Pasta
- 8 oz pasta
Vegetables and Seasoning
- 1 cup mushrooms, sliced
- 2 cups spinach
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Sauce
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside for later.
- Sauté the Vegetables: Heat the olive oil in a pan over medium heat. Add the sliced mushrooms and sauté them until softened and slightly browned, about 4-5 minutes.
- Add Spinach: Add the fresh spinach to the pan with the mushrooms and cook until the spinach has wilted, about 2-3 minutes.
- Prepare the Sauce: Stir in the heavy cream, garlic powder, and Parmesan cheese. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens and becomes creamy.
- Combine: Add the cooked pasta to the pan and stir thoroughly to coat the pasta evenly with the creamy Parmesan sauce. Serve immediately while hot.
Notes
- Use freshly grated Parmesan cheese for the best flavor and creaminess.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- You can add cooked chicken or shrimp for added protein.
- If you prefer, swap the pasta for a gluten-free variety.
- To enhance flavor, add a pinch of crushed red pepper flakes or fresh garlic instead of garlic powder.
