Spinach Mushroom Parmesan Pasta Skillet

$- 8 oz (225g) penne pasta - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 8 oz (225g) fresh mushrooms, sliced - 4 cups fresh spinach, roughly chopped - 1 cup vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon Italian seasoning - Fresh parsley, chopped Gathering the right ingredients makes cooking fun and easy. For this dish, I love using fresh spinach and mushrooms. They add great flavor and nutrition. The penne pasta gives a perfect base for our creamy sauce. Olive oil is essential for sautéing and adds a nice richness. Diced onion and minced garlic make your kitchen smell amazing. They create a solid flavor foundation in the skillet. Don’t forget the heavy cream and Parmesan cheese. They bring a luscious texture to the sauce. A touch of vegetable broth helps combine everything smoothly. Seasoning is key! Use salt, pepper, and Italian seasoning to enhance the taste. Finally, fresh parsley adds a pop of color and brightens the dish. With these ingredients, you’ll create a delicious meal in no time! {{ingredient_image_1}} First, boil a large pot of salted water. Add 8 oz of penne pasta. Cook it until al dente, following the package instructions. Drain the pasta and set it aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced small onion and sauté for about 3 to 4 minutes until it softens. Then, stir in 3 minced garlic cloves and cook for another 30 seconds until it smells great. Now, add 8 oz of sliced mushrooms to the skillet. Cook them for 5 to 6 minutes. They should turn golden brown and release moisture. Next, stir in 4 cups of chopped spinach and 1 cup of vegetable broth. Cook for an additional 2 to 3 minutes until the spinach wilts. Reduce the heat to low. Pour in 1 cup of heavy cream and stir to mix. Add 1 cup of grated Parmesan cheese and stir until it melts and the sauce thickens. Season it with salt, pepper, and 1 teaspoon of Italian seasoning. Add the cooked penne pasta into the skillet. Toss everything together until the pasta is well-coated with the creamy sauce. Heat for another 2 minutes to warm it all through. Remove from heat and garnish with fresh parsley before serving. Enjoy your Spinach Mushroom Parmesan Pasta Skillet! To get that perfect bite, cook your penne pasta al dente. This means it should be firm when you bite into it. Follow the package instructions carefully. Start checking the pasta a minute or two before the time is up. Drain it right away and set it aside to keep it from cooking more. You can boost the taste by adding or swapping ingredients. For a twist, try sun-dried tomatoes or artichokes. Fresh herbs add a bright flavor. If you can't find fresh herbs, dried ones work too. Just remember, dried herbs are stronger, so use less! Sautéing is key for great flavor. Heat the olive oil in your skillet before adding onions. Keep the heat at medium to avoid burning. Stir often to cook evenly. When adding mushrooms, don't crowd the pan. This helps them brown nicely. Overcooking can make vegetables mushy. Cook mushrooms until golden and spinach just wilts. This keeps them vibrant and tasty. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms enhance the flavor and texture of your pasta dish, making it more vibrant and delicious. Don’t Overcook the Pasta: Cook the penne pasta until al dente, as it will continue to cook slightly when combined with the sauce, ensuring the perfect texture. Season Gradually: Taste and adjust seasoning throughout the cooking process, especially with salt and pepper, to ensure a well-balanced flavor in your dish. Garnish for Freshness: Adding fresh parsley as a garnish not only adds color but also a fresh flavor that complements the creamy sauce beautifully. {{image_2}} You can make this dish heartier by adding protein. Chicken, shrimp, or tofu work well. For chicken, use cooked, diced pieces. For shrimp, add them raw to the skillet. Cook until they turn pink. If you prefer tofu, use firm tofu. Cut it into cubes, and sauté it until golden. Each option gives a unique flavor and texture. To switch things up, try different veggies or legumes. Bell peppers, zucchini, or broccoli add great taste. You can also use chickpeas or white beans for protein. They help make the dish filling while keeping it meat-free. Just sauté them with the mushrooms or add them at the end. If you need a gluten-free dish, replace the penne pasta. Use gluten-free pasta made from rice or corn. For the sauce, check if your broth and cream are gluten-free. Many brands offer gluten-free options. Always read labels to be sure. These swaps let you enjoy the dish without gluten. After you make this dish, let it cool first. Place leftovers in an airtight container. Store it in the refrigerator for up to three days. This keeps the pasta fresh and tasty. When you are ready to eat, just take it out and enjoy! You can freeze this pasta skillet for later. First, let it cool down completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight before reheating. To reheat, I recommend using a skillet. This way, you keep the flavors rich. Add a splash of vegetable broth or cream to help it stay creamy. Heat it over low to medium heat while stirring. You can also use a microwave, but be careful not to dry it out. Heat in short bursts, stirring in between. Enjoy your meal as if it was freshly made! Yes, you can use frozen spinach or mushrooms. Just make sure to thaw and drain them well. Frozen veggies may have more water, so adjust the broth slightly. This keeps your dish from getting too watery. You can try different cheeses like mozzarella or feta. Each cheese adds its own flavor. Goat cheese also works well for a tangy twist. Mix and match to find your favorite! To make this dish vegan, swap the heavy cream for coconut milk or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. Ensure your vegetable broth is plant-based, and you’re all set! Yes, you can make this dish ahead. Cook it and let it cool before storing it in the fridge. It stays fresh for about 3 days. Reheat gently on the stove to keep it creamy and tasty. This blog post covers a creamy penne pasta recipe. We explored the ingredients, from fresh mushrooms to spinach, and went step-by-step through the cooking process. You learned how to enhance flavor and perfect your pasta. Consider variations like protein additions or gluten-free options to make this dish yours. Remember these tips for storage and reheating to enjoy it later. With a few tweaks, you can ensure this dish fits your taste and dietary needs. Happy cooking!$

Spinach Mushroom Parmesan Pasta Skillet

Indulge in a creamy and delightful Spinach Mushroom Pasta that’s perfect for your next One-Pan Pasta Dinner! This easy Parmesan Pasta Skillet recipe combines fresh spinach and smoky mushrooms for a flavorful vegetarian dish in just 30 minutes. Perfect for busy weeknights, this Creamy Spinach Pasta is a must-try! Save this Vegetarian Pasta Recipe for your next meal and satisfy your cravings! #SpinachMushroomPasta #ParmesanPasta #OnePanDinner #VegetarianRecipes

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Ingredients

8 oz (225g) penne pasta

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

8 oz (225g) fresh mushrooms, sliced

4 cups fresh spinach, roughly chopped

1 cup vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot, boil salted water and cook the penne pasta according to package instructions until al dente. Drain and set aside.

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-6 minutes, until they are golden brown and have released their moisture.

Add Spinach and Broth: Stir in the chopped spinach and vegetable broth. Cook for an additional 2-3 minutes until the spinach is wilted.

Make the Sauce: Reduce the heat to low and pour in the heavy cream, stirring to combine. Add the grated Parmesan cheese, and mix until the cheese melts and the sauce thickens. Season with salt, pepper, and Italian seasoning to taste.

Combine with Pasta: Add the cooked penne pasta to the skillet and toss until the pasta is well-coated with the creamy sauce. Cook together for another 2 minutes to heat through.

Serve: Remove from heat and garnish with fresh parsley before serving.

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