Creamy Mushroom and Spinach Pasta (Printable Version)
Golden mushrooms and wilted spinach envelop fettuccine in a rich, parmesan-infused cream sauce for ultimate comfort.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 14 oz cremini or button mushrooms, sliced
06 - 4 cups fresh baby spinach
→ Sauce
07 - 3/4 cup + 2 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)
→ Garnish
12 - Extra grated Parmesan cheese, for serving
13 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until softened.
03 - Add the garlic and cook for 30 seconds until fragrant.
04 - Stir in the mushrooms and cook for 6–8 minutes, stirring occasionally, until golden brown and any liquid has evaporated.
05 - Add the spinach and cook for 1–2 minutes until wilted.
06 - Pour in the heavy cream and vegetable broth. Bring to a gentle simmer.
07 - Stir in the Parmesan cheese and a pinch of nutmeg (if using). Season with salt and pepper. Simmer for 2–3 minutes until the sauce thickens slightly.
08 - Add the drained pasta and toss to coat in the sauce. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is reached. Serve immediately, topped with extra Parmesan and fresh parsley if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- It transforms basic ingredients into something that feels fancy enough for guests
02 -
- Never skip the pasta water, it is the secret ingredient that binds the sauce to the noodles
- Let the mushrooms brown thoroughly, any liquid remaining will make your sauce watery
03 -
- Work quickly once the cream goes in to prevent separating from the heat
- Room temperature cream incorporates more smoothly into the sauce