Creamy Mushroom Spinach Pasta

$- 300g pasta (fettuccine or your choice) - 250g mushrooms, sliced (button or cremini) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese I love using fettuccine for this dish. It holds the creamy sauce well. You can swap it for spaghetti if you prefer. For mushrooms, I often choose button or cremini. Both add great flavor and texture. The heavy cream brings a rich taste, while Parmesan adds a salty kick. - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - Fresh parsley for garnish Olive oil is key for sautéing. It adds healthy fats and flavor. Garlic brings a lovely aroma and taste to the dish. I always use fresh garlic for the best results. Thyme adds a hint of warmth and earthiness. Finally, sprinkle fresh parsley on top for a pop of color and freshness. It makes the dish look appealing and vibrant. {{ingredient_image_1}} To make perfect al dente pasta, follow these tips: - Use a large pot with plenty of salted water. - Bring the water to a rolling boil before adding pasta. - Stir the pasta a few times to prevent sticking. - Check the package for cooking time and taste for doneness. Reserving pasta water is essential. This starchy water helps thicken the sauce later. It also adds flavor to the dish. Always save about one cup before draining your pasta. For mushrooms, use medium heat. This allows them to brown nicely without burning. Stir them often, letting them cook for about 5 to 7 minutes. To boost flavor, add garlic and thyme. These spices enhance the taste of the mushrooms. Cook them for 1 to 2 minutes until you smell their aroma. Next, mix in the fresh spinach. It wilts fast, so cook it for only about 2 minutes. To get the right sauce thickness, lower the heat before adding heavy cream. Stir well and let it simmer for 2 to 3 minutes. This helps it thicken without boiling. Incorporate Parmesan cheese smoothly by sprinkling it in gradually. Mixing it well ensures it melts evenly. If your sauce is too thick, add a splash of reserved pasta water to thin it out. Combine the cooked pasta and sauce effectively. Toss everything together in the skillet to coat the pasta. This helps every bite be creamy and delicious. Finally, taste and adjust seasoning with salt and pepper. You want a balanced flavor that pops. Now, your creamy mushroom spinach pasta is ready to serve! To make a great cream sauce, start with the right heat. Use medium to low heat when adding cream. This helps prevent it from curdling. Stir the cream gently as it heats. If your sauce is too thick, add a little pasta water. This will loosen it up. If it’s too thin, let it simmer longer. You can also add more cheese to thicken it. You can make this dish ahead of time. Store it in the fridge for up to two days. When reheating, use a low heat. Add a splash of cream to keep it smooth. Stir often to warm it evenly. For serving, plate the pasta in a shallow bowl. This makes it look nice. Sprinkle extra Parmesan on top and add fresh parsley. A touch of black pepper also adds a nice finish. Pro Tips Choose the Right Pasta: Using fettuccine or another wide pasta helps the creamy sauce cling better, creating a more flavorful bite. Fresh Spinach is Key: Opt for fresh spinach over frozen for better texture and flavor in your dish. Adjust the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with vegetable or chicken broth. Garnish Wisely: A sprinkle of fresh parsley not only adds color but also a fresh flavor that complements the richness of the dish. {{image_2}} You can easily make this dish vegan or dairy-free. To do this, swap heavy cream with coconut cream or a plant-based cream. For cheese, use a vegan alternative. This keeps the creamy texture while removing dairy. If you need a gluten-free option, choose gluten-free pasta. There are many tasty brands available. Just cook it according to the package instructions. It works well with the creamy sauce. Adding protein can make your meal heartier. You can toss in cooked chicken or shrimp. Just sauté them in the skillet before adding the mushrooms. This adds flavor and makes the dish more filling. You can also add more veggies for color and nutrition. Bell peppers and peas work great. Simply sauté them along with the mushrooms. This adds crunch and extra vitamins to your pasta. To store leftovers, place the creamy mushroom spinach pasta in an airtight container. This helps keep the dish fresh and tasty. Make sure to let it cool before sealing. In the fridge, it stays good for up to three days. Check for any signs of spoilage before you eat it again. You can freeze creamy pasta dishes, but the texture might change. To freeze, let the pasta cool completely. Then, place it in a freezer-safe container or bag. It can last for about two months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove or in the microwave. You might need to add a splash of cream or water to bring back the creaminess. For this creamy mushroom spinach pasta, I recommend fettuccine or spaghetti. These pasta types hold the sauce well. You can also try penne or farfalle for a fun twist. Just ensure the pasta cooks to al dente for the best texture. You can use dried spinach, but it changes the dish. Fresh spinach adds a light, vibrant taste. Dried spinach has a stronger flavor and lacks some nutrients. If using dried, soak it in water first to rehydrate before adding it to the dish. To boost flavor, add herbs and spices. Fresh basil or oregano complements the dish well. A pinch of red pepper flakes adds a kick. You can also use lemon zest for brightness. Each addition enhances the creamy sauce and makes it more delicious. This blog post covered all you need to make a tasty creamy pasta dish. We explored the main ingredients, from pasta choices to mushrooms and cheeses. Then, we looked at step-by-step cooking, ensuring perfect pasta and a rich sauce. You learned tips for creamy consistency and variations for dietary needs. Finally, we discussed proper storage and safety. Enjoy crafting your dish. The right ingredients and techniques make all the difference!$

Creamy Mushroom Spinach Pasta

A delicious pasta dish featuring creamy sauce, mushrooms, and fresh spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

300 g pasta (fettuccine or your choice)
2 cups fresh spinach
250 g mushrooms, sliced (button or cremini)
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauté Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes or until they are golden brown and tender.
Add Garlic and Spinach: Add the minced garlic and dried thyme to the skillet, cooking for an additional 1-2 minutes until fragrant. Stir in the fresh spinach and cook until wilted, about 2 minutes.
Create the Cream Sauce: Lower the heat, then pour in the heavy cream. Stir well to combine. Allow the cream to simmer for 2-3 minutes to thicken slightly.
Mix in Parmesan: Sprinkle in the grated Parmesan cheese, mixing until melted and smooth. Use a splash of the reserved pasta water if the sauce needs thinning.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing everything together to coat the pasta thoroughly in the creamy sauce. Season with salt and pepper to taste.
Serve: Plate the pasta and garnish with freshly chopped parsley and a sprinkle of extra Parmesan cheese, if desired.

Notes

Use any type of pasta you prefer.

Keyword creamy, mushroom, pasta, spinach