Ingredients
For this Spinach Mushroom Pasta, you will need the following ingredients:
For the Pasta:
- 8 oz pasta of your choice (spaghetti, fettuccine, penne, or any other variety)
- Salt for boiling pasta water
For the Sauce:
- 2 tablespoons olive oil (extra virgin for best flavor)
- 2 tablespoons butter (optional for richness)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button mushrooms, cremini, or portobello work well)
- 4 cups fresh spinach (about 1 large bunch)
- 1/2 cup vegetable broth or chicken broth (for extra flavor)
- 1/2 cup heavy cream (or coconut cream for a dairy-free option)
- 1/4 cup grated Parmesan cheese (or vegan parmesan for a plant-based option)
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or basil)
Ingredient Highlights
- Spinach: Spinach is loaded with nutrients, including iron, calcium, vitamins A and C, and antioxidants. It helps boost your immune system and supports eye health, making it a great addition to this pasta dish.
- Mushrooms: Mushrooms add a savory umami flavor and provide B vitamins, antioxidants, and fiber. They also help improve digestion and may support heart health.
- Olive Oil and Butter: These fats help create a rich and flavorful sauce while providing healthy monounsaturated fats. The olive oil gives the dish a subtle fruitiness, while the butter adds creaminess and richness.
- Garlic and Onion: These aromatic ingredients form the base of the sauce, infusing the dish with savory, slightly sweet flavors. Garlic, in particular, offers a boost of antioxidants and can help support immune function.
- Parmesan: Parmesan cheese adds a creamy, nutty flavor to the dish. For a vegan version, you can substitute it with plant-based nutritional yeast or vegan parmesan.
Instructions
Spinach Mushroom Pasta comes together easily with just a few steps. Follow this simple guide to create a dish that’s both satisfying and nutritious:
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Once the pasta is done, reserve about 1/2 cup of the cooking water and then drain the pasta. Set it aside while you prepare the sauce.
While the pasta is cooking, heat the olive oil and butter (if using) in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
Add the minced garlic and sliced mushrooms to the pan, and cook for about 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture. The mushrooms should be golden brown and tender.
Once the mushrooms are cooked, add the fresh spinach to the pan. Stir it in and cook for another 2-3 minutes until the spinach wilts down. You may need to work in batches depending on the size of your skillet.
Once the spinach is wilted, pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer. Let it cook for 2-3 minutes to allow the flavors to combine.
Add the heavy cream (or coconut cream for a dairy-free option) and stir to combine. Let the sauce simmer for another 3-4 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
Add the cooked pasta to the skillet with the sauce and vegetables. Toss to combine, adding the reserved pasta water a little at a time to help create a silky, smooth sauce. Stir in the grated Parmesan cheese (or vegan parmesan), allowing it to melt into the sauce and add a creamy texture.
If needed, adjust the seasoning with more salt, pepper, or Parmesan to your liking.
Once everything is well-combined and heated through, remove the pan from the heat. Serve the Spinach Mushroom Pasta in bowls, garnished with fresh herbs like parsley or basil. For an extra touch, you can add more grated Parmesan on top.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 4
- Calories: 400-500
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g