Description
Creamy, garlicky, and ready in under 30 minutes! This spinach and mushroom pasta is what weeknight dinner dreams are made of.
Ingredients
Scale
- 8 oz (225g) fettuccine or pasta of choice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (cremini or button work best)
- 4 oz (115g) fresh spinach, roughly chopped (about 4 cups)
- 3/4 cup heavy cream
- 1/4 cup vegetable or chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add onions and cook for 2-3 minutes until translucent.
- Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side. Season with salt and pepper, stir, and cook another 2-3 minutes until caramelized.
- Reduce heat to medium and add garlic, stirring constantly for 30 seconds until fragrant.
- Pour in broth and scrape up any browned bits from the pan. Let reduce by half, about 2 minutes, then add heavy cream and red pepper flakes if using. Simmer 2-3 minutes until slightly thickened.
- Add drained pasta to the sauce, tossing to coat. If needed, add splashes of reserved pasta water to reach desired consistency. Fold in spinach and half the Parmesan, allowing heat to wilt spinach.
- Remove from heat and let rest for one minute. Serve immediately garnished with remaining Parmesan and fresh parsley.