Parmesan Spinach Mushroom Pasta

Parmesan spinach mushroom pasta takes me back to a cozy evening when I craved something creamy yet earthy, so I tossed sautéed mushrooms and spinach into a parmesan cream sauce with al dente pasta. The aroma of garlic and melted cheese filled the air, and that first bite was pure comfort with a touch of elegance.

Since then, this dish has become one of my quick favorites because it’s easy to prepare yet feels special. The mushrooms add a savory depth, the spinach gives freshness, and the parmesan ties it all together into a creamy, flavorful pasta that’s perfect for any night.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Rigatoni pasta – Holds the creamy sauce beautifully with its ridges.
• Mushrooms – Earthy and savory, the perfect partner to the cream sauce.
• Fresh spinach – Adds color, nutrients, and a fresh balance.
• Garlic – Enhances the overall flavor with a fragrant aroma.
• Olive oil – For sautéing mushrooms and spinach.
• Butter – Adds richness to the sauce.
• Heavy cream – Creates the luscious creamy base.
• Parmesan cheese – Melts into the sauce for a nutty, cheesy flavor.
• Nutmeg – A pinch adds subtle warmth to the sauce.
• Salt and pepper – Essential seasonings to balance the flavors.
• Fresh herbs – Parsley or thyme for garnish and freshness.

Tools You’ll Need

• Large skillet – To cook the mushrooms, spinach, and sauce.
• Pot – For boiling the pasta until al dente.
• Wooden spoon – To stir the sauce smoothly.
• Knife and cutting board – For prepping vegetables.
• Grater – To shred fresh parmesan for the best flavor.

Instructions

Step 1:

I start by cooking the rigatoni until al dente, then drain and set it aside.

Step 2:

In a skillet, I heat olive oil and butter, then sauté sliced mushrooms until golden and fragrant.

Step 3:

I add minced garlic and cook for another minute, allowing it to release its aroma.

Step 4:

I pour in heavy cream, season with salt, pepper, and a pinch of nutmeg, then let the sauce simmer gently.

Step 5:

I stir in fresh spinach, letting it wilt into the sauce, followed by a generous amount of grated parmesan.

Step 6:

I toss the cooked pasta into the skillet, coating every piece in the creamy sauce, then garnish with extra parmesan and fresh herbs before serving.

Tips

I like to use a mix of mushrooms like cremini and shiitake for deeper flavor. Save a little pasta water to thin the sauce if needed. For a lighter version, swap heavy cream with half-and-half.

Ways to Serve

This pasta is delicious on its own but also pairs well with garlic bread or a crisp side salad. Add grilled chicken or shrimp on top if you want to make it more filling.

Frequently Asked Questions

Can I make this pasta without cream?

Yes, you can use milk and a bit of cream cheese or Greek yogurt for a lighter sauce.

Can I use frozen spinach?

Absolutely, just thaw and squeeze out excess moisture before adding.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days, and reheat gently with a splash of milk or cream.

See You in the Kitchen

I hope you try this parmesan spinach mushroom pasta because it’s creamy, flavorful, and perfect for when you need a comforting yet elegant meal. Share how you enjoy it when you make it!

Happy Cooking!

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