Creamy Mushroom Spinach Pasta

$To make creamy mushroom spinach pasta, you need: - 8 oz fettuccine pasta - 2 tablespoons olive oil - 1 tablespoon butter - 8 oz mushrooms, sliced (cremini or button) - 3 cloves garlic, minced - 5 oz fresh spinach - 1 cup heavy cream - ½ cup grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) When picking mushrooms, look for ones that are firm and smooth. Avoid mushrooms with dark spots or slimy skins. Fresh spinach should be bright green with no yellow leaves. Choose spinach that feels crisp and not wilted. If you can, buy organic for better flavor. Always check the sell-by date if buying packaged spinach. You can swap fettuccine with gluten-free pasta for a gluten-free option. If you want a lighter dish, use half-and-half instead of heavy cream. For a vegan twist, try coconut cream and nutritional yeast instead of cheese. You can also use olive oil instead of butter for vegan needs. Always check labels for allergens! {{ingredient_image_1}} Start by boiling water in a big pot. Add a pinch of salt for flavor. Cook the fettuccine pasta for about 8-10 minutes. You want it to be al dente, which means firm but not hard. Drain the pasta and save 1 cup of the cooking water. Set the pasta aside for later. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter melts, add 8 ounces of sliced mushrooms. You can use cremini or button mushrooms. Cook them for about 5 minutes until they turn golden and soft. Next, add 3 cloves of minced garlic and stir for 1 minute. You want to smell that garlic! Now, add 5 ounces of fresh spinach to the skillet. Cook it for about 2-3 minutes until it wilts down. Pour in 1 cup of heavy cream. Stir it well and bring the mixture to a gentle simmer. Then, add ½ cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Mix until the cheese melts and the sauce thickens. Don’t forget to season with salt and pepper to taste! Finally, add the cooked fettuccine to the creamy mushroom-spinach sauce. Use tongs to toss it until the pasta is well coated. If the sauce seems too thick, add a bit of the reserved pasta water. Serve right away and sprinkle with fresh parsley and more Parmesan if you like. Enjoy your meal! To get the best creamy texture, use heavy cream. This cream makes the sauce rich and smooth. If you want a lighter sauce, try half-and-half. For a vegan option, use coconut cream or cashew cream. Always stir the sauce well after adding the cream. This helps it blend nicely with the other ingredients. If the sauce is too thick, add some reserved pasta water. This water helps loosen it without losing flavor. You can make this dish vegan easily. Instead of butter, use olive oil. For the cheese, try nutritional yeast for a cheesy taste. You can also use vegan Parmesan cheese. If you want a lighter dish, replace heavy cream with a mix of almond milk and cornstarch. This keeps it creamy and light. Fresh spinach can be swapped with kale for extra nutrients. To store leftover pasta, place it in an airtight container. Let it cool before sealing the lid. This helps keep the sauce creamy. You can keep it in the fridge for up to three days. To reheat, add a splash of water or cream in a pan. Heat over low heat and stir gently. This keeps the pasta from drying out. Avoid microwaving, as it can make the sauce lumpy. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms provide the best flavor and texture for this dish. Avoid pre-packaged or frozen versions for optimal results. Perfect Pasta Texture: Cook the fettuccine until al dente to ensure it holds up well in the creamy sauce without becoming mushy. Adjust Sauce Consistency: If the sauce is too thick, add more reserved pasta water gradually until you reach your desired consistency. Cheese Melting Tip: Remove the skillet from heat before adding Parmesan to prevent it from clumping and ensure a smooth sauce. {{image_2}} You can easily add protein to your creamy mushroom spinach pasta. Chicken is a great choice. Simply cook diced chicken in the skillet before adding mushrooms. Shrimp also works well. Sauté shrimp until they turn pink. Both options will make the dish hearty and filling. You can even use tofu for a vegetarian twist. Just make sure to cook the protein first for best flavor. If you like heat, adding red pepper flakes is a smart move. Start with just a pinch for a mild kick. You can always add more if you want it spicier. Stir the flakes in when you add the garlic. This way, they can bloom and release their flavor. Spicy and creamy flavors blend beautifully, making every bite exciting. While fettuccine is classic, you can try other pasta types. Penne or rigatoni works well. Their shapes hold the sauce nicely. Spaghetti is another option for a twist. You could even use whole wheat or gluten-free pasta. Each type brings a unique taste and texture to the dish. The choice is yours! To keep your creamy mushroom spinach pasta fresh, store it in an airtight container. Let it cool down before sealing. This step helps prevent sogginess. Place the container in the fridge. It will last for about three to four days. When you’re ready to eat, check for any strange smells. If it smells off, it’s best to toss it. Reheating creamy mushroom spinach pasta is simple. You can use a microwave or a stovetop. If using a microwave, place the pasta in a bowl. Add a splash of water or cream to keep it moist. Heat for one minute, then stir. You may need to heat it longer, depending on your microwave. If reheating on the stovetop, use low heat. Add a bit of water or cream. Stir gently until it’s warm. You can freeze creamy mushroom spinach pasta for later. However, the cream may change texture when thawed. To freeze, place portions in airtight containers. Make sure to leave space for expansion. Label the containers with the date. It’s best to eat frozen pasta within two months. When you’re ready to eat, thaw it in the fridge overnight. Reheat using the methods above, adding a little cream for a better texture. Yes, you can use other types of pasta. I like to use fettuccine, but penne, spaghetti, or even gluten-free pasta work well. Just adjust the cooking time based on the pasta you choose. Each type brings its own fun texture. You can even try whole wheat pasta for a healthy twist. If you need a substitute for heavy cream, try using half-and-half or whole milk. You can also use a mix of milk and butter for a similar feel. For a lighter option, coconut cream adds a nice flavor. Just remember, it may change the taste a bit. To make this dish gluten-free, swap the fettuccine for gluten-free pasta. Many brands offer great options that taste just as good. Be sure to check the package for cooking times. You can also check labels on other ingredients to ensure they are gluten-free. Absolutely! You can add more veggies like bell peppers, zucchini, or broccoli. Sauté them along with the mushrooms for great flavor. Just make sure to adjust the cooking times. This dish is all about making it your own! This blog post covered how to make creamy mushroom spinach pasta. We discussed the best ingredients to use and how to pick fresh ones. I shared tips for cooking the pasta and making the sauce. You learned ways to store leftovers and even how to change up the dish. My final thought is that this recipe is simple, tasty, and flexible. You can make it your own and enjoy it every time!$

A delicious and creamy pasta dish featuring sautéed mushrooms and fresh spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Ingredients

8 oz fettuccine pasta
2 tablespoons olive oil
1 tablespoon butter
8 oz mushrooms, sliced (cremini or button)
3 cloves garlic, minced
5 oz fresh spinach
1 cup heavy cream
0.5 cup grated Parmesan cheese
to taste salt and pepper
1 teaspoon Italian seasoning
for garnish fresh parsley, chopped

Instructions

Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, until they are golden and tender.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Add the grated Parmesan cheese, Italian seasoning, and reserved pasta water, stirring until the cheese melts and the sauce thickens.
Season with salt and pepper to taste.
Toss the cooked fettuccine in the creamy mushroom-spinach sauce until well coated.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

Notes

Serve with additional Parmesan cheese if desired.

Keyword creamy, mushroom, pasta, spinach