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To make this creamy mushroom spinach pasta, gather these simple ingredients: - 8 oz (225g) fettuccine or spaghetti - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 12 oz (340g) mushrooms, sliced (cremini and button work best) - 5 oz (140g) fresh spinach - 1 cup (240ml) heavy cream - ½ cup (50g) grated Parmesan cheese - Salt and pepper to taste - ½ teaspoon nutmeg - Fresh parsley, chopped for garnish You can swap some ingredients for what you have at home. Use whole wheat pasta for a healthier option. If you want a dairy-free dish, try coconut cream instead of heavy cream. For the cheese, nutritional yeast gives a cheesy flavor without dairy. If you can’t find fresh spinach, frozen spinach works too. Just be sure to thaw and drain it well before adding it to the sauce. Garnishes add a nice touch to your dish. Consider using: - Extra grated Parmesan cheese - A sprinkle of red pepper flakes for heat - Toasted pine nuts for crunch - Lemon zest for a bright flavor - Fresh basil or chives for a fresh taste These options can enhance the meal and make it look beautiful on the table. First, fill a large pot with water. Add salt and bring it to a boil. Once boiling, add 8 oz of fettuccine or spaghetti. Cook it until al dente, as per package instructions. Drain the pasta in a colander but keep about ½ cup of the pasta water. Set the pasta aside for later. In a large skillet, pour 2 tablespoons of olive oil. Heat it over medium heat. Add 1 medium onion, finely chopped, and cook until it becomes clear, about 3-4 minutes. Next, stir in 3 cloves of minced garlic. Sauté for another minute until it smells great. Now, it’s time to add some flavor. Turn up the heat to medium-high. Toss in 12 oz of sliced mushrooms, mixing well. Season with a pinch of salt and pepper. Cook for 5-7 minutes. You want the mushrooms to turn golden brown and lose some moisture. Then, add 5 oz of fresh spinach. Cook until it wilts, which takes about 2-3 minutes. Reduce the heat to medium-low. Pour in 1 cup of heavy cream and mix well. Add ½ cup of grated Parmesan cheese, ½ teaspoon of nutmeg, and some salt and pepper to taste. Stir until the cheese melts and the sauce becomes creamy. Now, add the cooked pasta to the skillet. Toss it with the creamy mushroom-spinach sauce. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until it reaches your desired consistency. Once everything is mixed well, taste the dish and adjust the seasoning. Serve it hot. For a lovely touch, garnish with chopped parsley and a sprinkle of extra Parmesan cheese. Enjoy your delightful meal! To make great pasta, use a large pot with plenty of water. Add a good amount of salt; this adds flavor. Bring the water to a rolling boil before adding the fettuccine or spaghetti. Stir the pasta once you add it to prevent sticking. Cook it until it is al dente, or firm to the bite. Reserve some pasta water, about half a cup, before draining. This water helps thicken your sauce later. For a creamy sauce, use heavy cream as the base. It gives the sauce a rich texture. After cooking the mushrooms and spinach, lower the heat before adding the cream. This prevents the cream from curdling. Stir in grated Parmesan cheese slowly, letting it melt fully into the sauce. If the sauce becomes too thick, add the reserved pasta water a little at a time. This will help you reach the perfect creamy consistency. To boost flavor, don’t skip the onion and garlic. Sauté them together until soft and fragrant. Use a mix of mushrooms, like cremini and button, for depth. A pinch of nutmeg adds warmth and richness. Season with salt and pepper to taste. Always taste the sauce before serving to adjust the seasoning. Fresh parsley on top not only looks nice but adds a fresh taste. {{image_2}} You can easily add protein to this dish. Grilled chicken or shrimp works well. Cook the chicken in the skillet before adding the mushrooms. For shrimp, add them after the garlic. They cook quickly and add a nice flavor. You can also add cooked sausage for a heartier meal. If you want a vegetarian twist, try adding chickpeas or lentils. Both add protein and texture. You can also use tofu for a different protein option. Just sauté it with the onions. Another great option is to add roasted red peppers for a sweet touch. For a gluten-free meal, swap the pasta for gluten-free options. Look for rice or quinoa pasta. These work well with the creamy sauce. Make sure to check the labels for gluten-free certification. You can also try zucchini noodles for a lighter dish. They add a fresh taste and are fun to eat! To keep your creamy mushroom spinach pasta fresh, let it cool down. Place it in an airtight container. Store it in the fridge. Enjoy it within three days for the best taste. Label the container with the date to track freshness. When you're ready to eat, reheat the pasta on the stove. Use low heat to warm it gently. Add a little water or cream to keep it creamy. Stir often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This helps it heat evenly. If you want to save some for later, freezing works well. First, let the pasta cool completely. Portion it into freezer-safe bags. Remove as much air as possible before sealing. It can last up to three months in the freezer. To use, thaw it overnight in the fridge, then reheat. You can use half-and-half or coconut milk for a lighter option. If you want a vegan choice, try cashew cream or a blend of silken tofu and almond milk. These alternatives can give you a rich texture without heavy cream. Yes, you can prepare the sauce and cook the pasta ahead of time. Store them separately in the fridge. When you’re ready to eat, just heat them up and combine. This makes meal prep easy and quick. To make this dish vegan, use plant-based cream instead of heavy cream. You can also substitute the Parmesan cheese with nutritional yeast or a vegan cheese. This keeps the flavors while making it plant-based. A mix of cremini and button mushrooms works great. Cremini mushrooms add depth of flavor, while button mushrooms keep it light. You can also try shiitake or portobello for a richer taste, depending on your preference. This pasta dish stays good for about 3 to 5 days in the fridge. Make sure to store it in an airtight container. If you notice any changes in smell or color, it’s best to toss it out. This blog post walks you through making a delicious creamy mushroom spinach pasta. We covered key ingredients, substitutions, and optional garnishes. I shared step-by-step cooking instructions, tips for perfect pasta, and how to achieve a creamy sauce. You can adapt the dish with protein, vegetarian, or gluten-free options. Finally, I explained how to store leftovers and answered common questions. Enjoy making this dish and experiment with flavors. Every bite will be worth it!

Creamy Mushroom Spinach Pasta

Indulge in a delicious creamy mushroom spinach pasta that’s perfect for any dinner! This easy recipe combines fettuccine with sautéed mushrooms, fresh spinach, and a rich cream sauce for a delightful meal ready in just 30 minutes. Whether you’re a busy parent or a pasta lover, this dish is sure to impress! Click through to explore the full recipe and elevate your pasta game tonight!
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Ingredients
  

8 oz (225g) fettuccine or spaghetti

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

12 oz (340g) mushrooms, sliced (preferably a mix of cremini and button)

5 oz (140g) fresh spinach

1 cup (240ml) heavy cream

½ cup (50g) grated Parmesan cheese

Salt and pepper to taste

½ teaspoon nutmeg

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set it aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the Mushrooms: Increase the heat to medium-high, add the sliced mushrooms, and season with a pinch of salt and pepper. Sauté for 5-7 minutes, or until the mushrooms are golden brown and have released their moisture.

        Incorporate Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

          Make the Cream Sauce: Reduce the heat to medium-low, then stir in the heavy cream. Add the grated Parmesan cheese, nutmeg, and salt and pepper to taste. Mix until the cheese has melted and the sauce is creamy.

            Combine Pasta and Sauce: Toss the cooked pasta into the skillet with the creamy mushroom-spinach sauce. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.

              Serve: Once mixed well, check the seasoning and adjust as needed. Serve hot, garnished with chopped parsley for freshness and an extra sprinkle of Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4