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- 8 oz (225g) fettuccine or spaghetti - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 12 oz (340g) mushrooms, sliced (preferably a mix of cremini and button) - 5 oz (140g) fresh spinach, roughly chopped - 1 cup (240ml) heavy cream - ½ cup (50g) grated Parmesan cheese - Salt and pepper to taste - ½ teaspoon nutmeg - Fresh parsley, chopped for garnish To make creamy mushroom spinach pasta, you need simple yet fresh ingredients. Start with fettuccine or spaghetti as your base. The pasta brings a nice bite to the dish. You will also need olive oil to sauté the onions and garlic. The mushrooms add texture and a rich flavor. I recommend using a mix of cremini and button mushrooms. Fresh spinach brightens the dish and adds color. For the creamy sauce, heavy cream gives that luscious texture. Grated Parmesan cheese enhances the flavor and adds a savory note. Don't forget to season with salt, pepper, and nutmeg for the perfect balance. Finally, fresh parsley will elevate the dish and make it look stunning on the plate. Gather these ingredients, and you’re ready to start cooking. - Checking for al dente texture: Cook the pasta just until it is firm to the bite. This means you want to feel a slight resistance when you chew. It should not be mushy. Taste a piece a minute or two before the package time is up. This simple check helps keep your pasta perfect. - Using reserved pasta water: Before draining your pasta, save about half a cup of the cooking water. This starchy water is a secret weapon. You can add it to your sauce to adjust the thickness. Just a little bit makes the sauce creamy and helps it cling to the pasta. - Seasoning with salt, pepper, and nutmeg: Start with a pinch of salt and pepper while cooking. This enhances the taste of your dish. Nutmeg adds warmth and depth. Just a half teaspoon is all you need. It lifts the flavors of the mushrooms and cream. - Choosing additional garnishes: Fresh parsley adds a bright touch. It also gives a nice crunch. You might also sprinkle more Parmesan on top. For extra flavor, consider a sprinkle of red pepper flakes for some heat. - Using plant-based cream and cheese: If you prefer a vegan dish, swap heavy cream for a plant-based option. Cashew cream or coconut cream works well. Use vegan cheese instead of Parmesan for a creamy texture. - Mixing in different vegetables: You can add other veggies for more color and flavor. Try bell peppers, zucchini, or broccoli. These add nutrients and make the dish more exciting. - Making it gluten-free: Choose gluten-free pasta options. Many brands offer great pasta made from rice or lentils. It tastes good and keeps the dish gluten-free. - Incorporating protein sources: If you want more protein, add cooked chicken or shrimp. You can also use chickpeas for a vegetarian option. This makes the dish heartier and more filling. To keep your creamy mushroom spinach pasta fresh, store it right. Place the leftover pasta in an airtight container. This helps keep out air and moisture. You can use glass or plastic containers. Make sure the lid seals well. Refrigerate the pasta within two hours of cooking. This keeps it safe to eat. The creamy sauce will thicken as it cools. It’s best to eat the leftovers within three days for the best taste. You can reheat your pasta in two ways: the microwave or the stovetop. If you use the microwave, place the pasta in a bowl. Add a splash of water or cream for moisture. Cover the bowl with a lid or a plate. Heat it for about one minute. Stir and heat for another minute if needed. For the stovetop, use a skillet over low heat. Add the pasta and a little cream or water. Stir gently. This helps keep the sauce creamy. Avoid high heat, as it can make the sauce separate. By following these tips, you can enjoy your creamy mushroom spinach pasta even days later! {{image_4}} Yes, you can use other pasta types. Here are some options: - Penne - Rigatoni - Fusilli - Whole wheat pasta Each shape holds sauce differently. Choose what you prefer! To make this dish vegan, swap a few ingredients. Use: - Plant-based cream instead of heavy cream - Nutritional yeast for Parmesan cheese - Olive oil for butter (if needed) These changes create a creamy and tasty vegan version! This pasta pairs well with various side dishes. Consider: - Garlic bread for crunch - A fresh green salad for lightness - Roasted vegetables for added flavor These sides complement the pasta perfectly! You can store Creamy Mushroom Spinach Pasta in the fridge for up to 3 days. Look for these signs to check if it’s still good: - Off smell - Change in color - Mold growth If you see any of these signs, it's best to throw it away. In this post, we explored how to make creamy mushroom spinach pasta. We covered key ingredients like fettuccine, heavy cream, and fresh mushrooms. I shared step-by-step cooking methods to ensure perfect results. Additionally, we discussed clever tips and variations for different diets. This dish is simple, yet it packs a punch of flavor. You can customize it to fit your preferences. Enjoy experimenting with this recipe and make it your own!

Creamy Mushroom Spinach Pasta

Indulge in this creamy mushroom spinach pasta that’s perfect for dinner any night of the week! This quick and easy recipe brings together al dente pasta, sautéed mushrooms, and fresh spinach all enveloped in a rich, velvety sauce. With just a few simple ingredients, you can create a delicious meal in 30 minutes. Ready to impress your family? Click through to explore the full recipe and elevate your culinary game!
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Ingredients
  

8 oz (225g) fettuccine or spaghetti

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

12 oz (340g) mushrooms, sliced (preferably a mix of cremini and button)

5 oz (140g) fresh spinach, roughly chopped

1 cup (240ml) heavy cream

½ cup (50g) grated Parmesan cheese

Salt and pepper to taste

½ teaspoon nutmeg

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fettuccine or spaghetti and cook according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set it aside in a colander.

    Sauté the Aromatics: In a large skillet over medium heat, pour in the olive oil. Add the finely chopped onion and sauté until it turns translucent, about 3-4 minutes. Then, add the minced garlic, cooking for another minute until it becomes fragrant without browning.

      Add the Mushrooms: Raise the heat to medium-high, introduce the sliced mushrooms to the skillet, and sprinkle with a pinch of salt and pepper. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they are golden brown and have released their liquid.

        Incorporate Spinach: Stir in the roughly chopped fresh spinach and cook until it wilts down significantly, approximately 2-3 minutes.

          Make the Cream Sauce: Lower the heat to medium-low and pour in the heavy cream. Gradually mix in the grated Parmesan cheese, nutmeg, and season with salt and pepper to taste. Stir continuously until the cheese melts and the sauce becomes creamy and smooth.

            Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the creamy mushroom-spinach sauce. Toss well to ensure the pasta is fully coated. If the sauce appears too thick, gradually add some of the reserved pasta water, mixing until you achieve the desired creamy consistency.

              Serve: Once everything is mixed thoroughly, taste and adjust the seasoning as necessary. Serve piping hot in bowls, garnished with freshly chopped parsley and an additional sprinkle of Parmesan cheese for extra flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For an elegant touch, consider serving the pasta on a white plate with a drizzle of olive oil and a sprinkle of red pepper flakes for a pop of color. Enjoy!