Ingredients
Scale
- 8 oz Pasta (any type like spaghetti or penne)
- 8 oz Mushrooms (fresh varieties such as cremini or shiitake)
- 2 tbsp Olive Oil (can substitute with butter)
- 2–3 cloves Garlic (freshly minced)
- 2 cups Fresh Spinach (can substitute with kale)
- 1 cup Heavy Cream (substitute with half-and-half or coconut milk for less calories)
- 1/2 cup Parmesan Cheese (can use nutritional yeast for a vegan option)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta in a large pot of salted water until al dente, usually about 8-10 minutes. Drain and set aside.
- Sauté sliced mushrooms in olive oil in a skillet over medium heat for 5-7 minutes until golden brown.
- Add minced garlic and cook for 1 minute until fragrant.
- Incorporate fresh spinach and stir until wilted, about 2-3 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Combine drained pasta with the sauce, tossing gently to coat.
- Season with salt and pepper, serve warm.
Notes
- For best results, serve immediately and garnish with fresh basil or extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 50 mg