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- 8 oz. fettuccine or spaghetti - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 garlic cloves, minced - 8 oz. mushrooms, sliced (button or cremini) - 4 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut cream for dairy-free option - 1/2 cup vegetable broth - 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option) - Salt and black pepper to taste - 1/4 teaspoon nutmeg (optional) - Fresh basil or parsley for garnish This dish shines with simple, fresh ingredients. The fettuccine or spaghetti serves as a perfect base. I love using olive oil for its rich flavor. The onion and garlic add depth and aroma to the dish. Mushrooms bring an earthy taste, while spinach offers bright color and nutrients. Heavy cream gives the sauce its creamy texture. If you prefer a dairy-free option, coconut cream works well. The vegetable broth adds a light touch of flavor. Parmesan cheese melts beautifully into the sauce, but nutritional yeast is a great vegan swap. Salt and black pepper enhance flavors, and nutmeg adds warmth. Garnishing with fresh basil or parsley gives a pop of freshness. These ingredients come together to create a rich and flavorful dish you can enjoy any day. To cook the pasta, start with a large pot of salted water. Bring it to a boil. Add 8 oz. of fettuccine or spaghetti. Cook according to the package instructions until it is al dente. This means it should be firm when bitten. Drain the pasta and set it aside. Reserve a little pasta water for later. This helps with the sauce if it gets too thick. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion to the pan. Sauté for about 3-4 minutes until it turns translucent. This adds great flavor. Next, stir in 2 minced garlic cloves. Cook for one minute until it smells good. Then add 8 oz. of sliced mushrooms. Cook them for about 5-6 minutes until they turn golden brown and soft. Now, it's time to add the green goodness. Gradually add 4 cups of roughly chopped spinach. Stir it until it wilts, which takes about 2-3 minutes. After that, pour in 1 cup of heavy cream and 1/2 cup of vegetable broth. Stir well to mix everything. Let it simmer for about 5 minutes. This helps the sauce thicken up a bit. Next, mix in 1/2 cup of grated Parmesan cheese. If you're vegan, use nutritional yeast instead. Season with salt, black pepper, and 1/4 teaspoon of nutmeg if you like. If the sauce is thick, add some reserved pasta water to make it just right. Now, it’s time to bring it all together. Add the drained pasta to the skillet. Toss everything together so the pasta is well coated in the creamy sauce. This is where the magic happens! For the final touch, divide the creamy spinach mushroom pasta onto serving plates. Garnish with fresh basil or parsley for extra color and flavor. Enjoy your dish! - Best practices for sautéing: Start with a hot skillet. Heat olive oil well before adding onions. Stir often to avoid burning. Use medium heat for mushrooms to get them golden brown. - Making a perfect creamy sauce: Add heavy cream slowly and stir well. Let it simmer to thicken. If the sauce is too thick, add pasta water a little at a time. - Suggested seasonings to add: Try adding garlic powder or red pepper flakes for heat. A pinch of lemon zest brightens the dish. Fresh herbs like thyme or oregano add depth. - Cheese alternatives and adjustments: For a vegan option, use nutritional yeast instead of cheese. If you want more creaminess, add a bit of vegan cream cheese. - Ideal cookware for this recipe: Use a large skillet for sautéing vegetables. A pot for boiling pasta should be big enough to prevent sticking. - Useful utensils for best results: A wooden spoon is great for stirring. A slotted spoon helps drain pasta and keep it from getting soggy. {{image_2}} You can easily change this dish to fit your diet. For a vegan option, use coconut cream instead of heavy cream. Swap out Parmesan cheese for nutritional yeast. Both options taste great and keep the dish rich and creamy. If you are gluten-free, use gluten-free pasta. It cooks the same way and tastes delicious. Feel free to play with the veggies. Try adding bell peppers, zucchini, or even kale. Each one adds a unique taste and color. If you want to switch the cream, cashew cream is a good choice. It adds a nice nutty flavor. You can also use Greek yogurt for a tangy twist. Just remember, each change will give your dish a new flair. Pair this pasta with a crisp salad for a fresh touch. A simple arugula salad with lemon dressing works well. You can also serve garlic bread on the side for a cozy feel. For a fun garnish, sprinkle toasted pine nuts or sesame seeds on top. Fresh herbs like basil or parsley add a pop of color and flavor, making each plate look and taste fantastic. To store leftovers, place the creamy spinach mushroom pasta in an airtight container. Make sure it cools down first. This keeps the flavors fresh and safe. The shelf life in the fridge is about 3 to 4 days. Always check for any off smells or changes in color before eating. For freezing, let the pasta cool completely. Then, use a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. The dish can last up to 2 months in the freezer. To reheat frozen pasta, thaw it overnight in the fridge. You can also reheat it directly from frozen. Use a skillet over low heat, adding a splash of water or broth. Stir gently until warmed through. This helps keep the creamy sauce smooth. Can I use dried spinach instead? Yes, you can use dried spinach. Just remember to rehydrate it first. Soak the dried spinach in warm water for about 15 minutes. Then, drain it well before adding it to the dish. This method helps maintain its flavor and texture. What can I use if I don’t have heavy cream? If you don’t have heavy cream, try coconut cream or a mix of milk and butter. You can also use half-and-half for a lighter option. Each of these alternatives will still give you a rich flavor. Why is my sauce too thick? If your sauce is too thick, add a little reserved pasta water. This water contains starch that helps thin the sauce while keeping it creamy. Start with a tablespoon and stir until you reach your desired consistency. How do I prevent my pasta from sticking? To prevent sticking, avoid overcooking the pasta. Always stir it while cooking. After draining, toss the pasta with a splash of olive oil. This keeps the noodles separate and adds flavor. How to double the recipe To double the recipe, simply double each ingredient. Use a larger pot and skillet to cook everything evenly. This way, you create a big batch for everyone to enjoy. Adjusting for more or fewer servings To adjust servings, scale each ingredient by the number of servings needed. For example, if you want to make it for two, cut the ingredients in half. This method keeps the balance of flavors intact. This pasta recipe is easy to make and full of flavor. We covered all the steps, from cooking the pasta to making a creamy sauce. You learned tips on storage and serving suggestions as well. Whether you are vegan or want to try a new flavor, options exist for you. Remember, cooking is about having fun and being creative. Enjoy your dish and share it with others!

Creamy Spinach Mushroom Pasta

Indulge in a deliciously creamy spinach mushroom pasta that’s quick and easy to make! This recipe combines hearty fettuccine or spaghetti with vibrant vegetables and a silky sauce, perfect for a weeknight dinner. Ready in just 30 minutes, it’s a delightful way to enjoy a comforting meal. Click to explore the full recipe and elevate your cooking with this creamy goodness that everyone will love!
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Ingredients
  

8 oz. fettuccine or spaghetti

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

8 oz. mushrooms, sliced (button or cremini)

4 cups fresh spinach, roughly chopped

1 cup heavy cream or coconut cream for dairy-free option

1/2 cup vegetable broth

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)

Salt and black pepper to taste

1/4 teaspoon nutmeg (optional)

Fresh basil or parsley for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.

      Add Garlic and Mushrooms: Stir in the minced garlic, cooking for one minute until fragrant. Add the sliced mushrooms, cooking for an additional 5-6 minutes until they become golden brown and tender.

        Incorporate Spinach: Gradually add the chopped spinach, stirring until wilted, roughly 2-3 minutes.

          Create the Creamy Sauce: Pour in the heavy cream and vegetable broth, stirring well to combine. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly.

            Mix in Cheese: Stir in the grated Parmesan cheese (or nutritional yeast), seasoning with salt, black pepper, and nutmeg if desired. If the sauce is too thick, add a bit of reserved pasta water to achieve your preferred consistency.

              Combine with Pasta: Add the cooked pasta to the skillet, tossing everything together to coat the noodles well in the creamy sauce.

                Serve: Divide the creamy spinach mushroom pasta among serving plates, garnishing with fresh basil or parsley for a burst of color and flavor.

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