Description
A delicious and easy-to-make Mushroom and Spinach Pasta recipe that combines fresh ingredients for a flavorful meal.
Ingredients
Scale
- 8 ounces pasta (your choice, such as penne or fettuccine)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 4 cups fresh spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional for creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms are tender and browned.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with oregano, red pepper flakes, salt, and pepper.
- If using, stir in the heavy cream and let it simmer for 2 minutes. Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to reach desired consistency.
- Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.
- Serve warm, garnished with fresh parsley.
Notes
- For a protein boost, add cooked chicken, shrimp, or chickpeas to the pasta.
- Substitute the spinach with kale or arugula for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg