Creamy Spinach Mushroom Pasta

A Comforting Vegetarian Pasta Dish

This creamy spinach mushroom pasta delivers deep, earthy flavors wrapped in a silky garlic-parmesan sauce. It’s quick enough for weeknights yet impressive enough for guests — a cozy bowl of comfort with every forkful.

Ingredients

• 300 g (10 oz) fettuccine or your preferred pasta

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 250 g (9 oz) mushrooms, sliced (cremini or white button)

• 3 cups fresh spinach

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and black pepper to taste

• Pinch of red pepper flakes (optional)

Instructions

1. Cook the Pasta

Boil salted water and cook pasta according to package instructions. Drain, reserving ½ cup of pasta water.

2. Sauté the Mushrooms

Heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté briefly, then add mushrooms. Cook until golden and tender, about 6–8 minutes.

3. Add Spinach and Cream

Stir in fresh spinach and cook until wilted. Pour in the cream and bring to a gentle simmer.

4. Combine and Finish

Add cooked pasta and Parmesan. Toss gently to coat. Use reserved pasta water to adjust the sauce’s consistency. Season with salt, pepper, and red pepper flakes if desired.

Why You’ll Love It

• Rich, garlicky cream sauce

• Vegetarian yet deeply satisfying

• Comes together in under 30 minutes

• Great for leftovers or next-day lunch