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- 12 oz (340 g) pasta of choice (penne or fettuccine works great) - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz (225 g) mushrooms, sliced (cremini or button mushrooms) - 5 oz (140 g) fresh spinach, washed - 1 cup heavy cream or coconut cream (for a dairy-free option) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - 1/4 teaspoon nutmeg (optional) - Fresh parsley, chopped, for garnish You can swap the pasta for gluten-free options like rice or chickpea pasta. For a vegan dish, use coconut cream in place of heavy cream. Nutritional yeast can replace Parmesan for a cheesy flavor without dairy. If you want a lighter dish, consider using low-fat cream. For those allergic to nuts, ensure your cream options are nut-free. - Large pot for boiling pasta - Large skillet for sautéing - Wooden spoon for stirring - Measuring cups and spoons for accuracy - Sharp knife and cutting board for chopping - Colander for draining pasta - Serving bowls or plates for plating This list keeps it simple and allows you to enjoy cooking with ease. You’ll find these ingredients and tools make the process smooth and fun. Start by boiling a large pot of salted water. Add 12 ounces of your favorite pasta. I love using penne or fettuccine. Cook the pasta until it is al dente, following the package instructions. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta and set it aside. Remember to save 1 cup of the pasta water. You might need it later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 finely chopped onion. Cook it for about 5 minutes until it turns translucent. Then, add 3 minced garlic cloves. Sauté for another minute. The smell will be amazing! Next, stir in 8 ounces of sliced mushrooms. I recommend using cremini or button mushrooms. Cook them for about 5 to 7 minutes, until they are soft and golden brown. After that, add 5 ounces of fresh spinach. Stir gently until the spinach wilts, which takes about 2 to 3 minutes. You’ll see the beautiful colors come together! Lower the heat and pour in 1 cup of heavy cream. If you want a dairy-free option, use coconut cream instead. Stir to mix well and let it simmer for about 2 minutes. If the sauce feels too thick, add some of that reserved pasta water bit by bit. Keep stirring until you reach your desired creaminess. Now it's time to bring it all together! Add the cooked pasta to the skillet. Toss everything to coat the pasta well in the sauce. Cook for another 1 to 2 minutes to heat through. The pasta should look creamy and inviting. Plate your creamy mushroom spinach pasta in warm bowls. For a nice touch, garnish with fresh chopped parsley. You can also add a sprinkle of extra Parmesan cheese. A drizzle of olive oil or some lemon zest can elevate the dish even more. Enjoy your delicious meal! To make the sauce creamy, use heavy cream or coconut cream. I love coconut cream for a dairy-free option. Always stir the cream in slowly over low heat. This helps it blend well and prevents curdling. If the sauce gets too thick, add a bit of the reserved pasta water. This water has starch that helps the sauce cling to the pasta. Seasoning is key to a tasty dish. Use salt and pepper to enhance the flavors. A pinch of nutmeg adds warmth and depth. I recommend tasting as you go. This way, you can adjust to your liking. You can also add fresh herbs like thyme or basil. They give a nice pop of flavor and freshness. To save time, prepare all your ingredients before cooking. Chop the onion, garlic, and mushrooms ahead of time. This makes cooking smooth and fast. You can cook the pasta while you sauté the veggies. Multitasking helps you finish quicker. Lastly, clean as you cook to keep your workspace tidy. This makes for easier cleanup after your meal. {{image_2}} You can easily turn this dish vegan. Just swap heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese. This gives a cheesy flavor without dairy. You still get that creamy texture and rich taste. Add some lemon juice for brightness. It adds a nice zing to the dish. If you need gluten-free pasta, there are many great choices. Look for pasta made from rice, quinoa, or lentils. These options cook well and taste great. Follow the package instructions for cooking times. You’ll still enjoy a creamy mushroom spinach pasta that fits your diet. Want to make your meal heartier? Add cooked chicken, shrimp, or sausage. These proteins boost the dish's flavor and nutrition. You can also mix in other veggies like bell peppers or peas. Make sure to sauté them along with the mushroom and spinach. This adds color and more nutrients to your plate. To keep your creamy mushroom spinach pasta fresh, store it in an airtight container. Let the pasta cool down before sealing it. Place the container in the fridge. It will stay good for up to three days. Always label the container with the date for easy tracking. When ready to eat, use the stovetop or microwave. If using the stovetop, add a splash of water or cream to keep it moist. Heat it on low, stirring often. In the microwave, cover the pasta and heat in short bursts. This helps avoid dry spots. Stir between each burst to check warmth. You can freeze creamy mushroom spinach pasta, but it may change texture. Place it in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge before warming it up. Add cream or pasta water to restore creaminess. Yes, you can use dried mushrooms. They add great flavor. First, soak them in warm water for about 30 minutes. After soaking, chop them up and add them to your dish. This method helps rehydrate them, making them tender and tasty. Absolutely! You can substitute heavy cream with coconut cream. For cheese, use nutritional yeast. This swap keeps the dish creamy and delicious without dairy. Adjust the seasonings to suit your taste. Penne and fettuccine work wonderfully for creamy sauces. Their shapes hold the sauce well. Other good options include rigatoni and farfalle. Choose your favorite pasta, and enjoy the rich flavors! To serve more people, simply double the ingredients. This includes pasta, cream, and veggies. Keep the cooking time similar, but watch the sauce for thickness. You may need to add more pasta water to achieve the right creaminess. This dish pairs well with a simple salad or garlic bread. A light white wine also complements the flavors nicely. For a little zing, consider adding lemon zest right before serving. In this blog post, we covered how to make creamy mushroom spinach pasta. You learned about key ingredients, tools, and substitutes for dietary needs. I shared easy, step-by-step cooking instructions. We explored tips for perfect creaminess and flavor. You also found variations, storage info, and answers to common questions. This dish is versatile and can fit many diets. Enjoy making it your way! Happy cooking!

Creamy Mushroom Spinach Pasta

Indulge in a deliciously creamy mushroom spinach pasta that’s perfect for any occasion! This quick and easy recipe combines sautéed mushrooms and fresh spinach with rich cream and Parmesan for a comforting dish that will impress your family and friends. Ready in just 30 minutes, it's a fantastic weeknight meal. Click through to explore this mouthwatering recipe and elevate your dinner game today!
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Ingredients
  

12 oz (340 g) pasta of choice (penne or fettuccine works great)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225 g) mushrooms, sliced (cremini or button mushrooms)

5 oz (140 g) fresh spinach, washed

1 cup heavy cream or coconut cream (for a dairy-free option)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

1/4 teaspoon nutmeg (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

      Add the Mushrooms: Stir in the sliced mushrooms and cook until they are soft and golden brown, roughly 5-7 minutes.

        Incorporate the Spinach: Add the fresh spinach to the skillet, stirring gently until wilted, which should take about 2-3 minutes.

          Make the Cream Sauce: Lower the heat and pour in the heavy cream, stirring to combine. Allow the mixture to simmer for about 2 minutes. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.

            Cheese It Up: Stir in the grated Parmesan cheese until melted and creamy. Season with salt, pepper, and nutmeg (if using) to taste.

              Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated in the creamy sauce. Cook for an additional 1-2 minutes to heat through.

                Serve: Plate the creamy mushroom spinach pasta and garnish with fresh parsley.

                  - Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                    - Presentation Tips: Serve in warm bowls and finish with a sprinkle of extra Parmesan and a drizzle of olive oil for an elegant touch. Optionally, add lemon zest for a fresh burst of flavor!