Creamy Mushroom Spinach Pasta
This Creamy Mushroom Spinach Pasta is an easy 30-minute dinner made with golden mushrooms, baby spinach, garlic, and a creamy Parmesan sauce. A touch of Vegeta adds extra flavour, making this simple meatless pasta perfect for busy weeknights.
Servings: 4 people
Calories: 724kcal
Ingredients
- 350 grams pasta of your choice, cooked
- 500 grams brown button mushrooms sliced
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon Vegeta
- 200 grams baby spinach
- 2 cloves garlic minced
- 1 cup cream
- ½ cup chicken stock or use vegetable stock if prefer
- ½ cup grated parmesan cheese plus extra for serving
- salt and pepper to taste
Instructions
Cook Pasta:
- Boil a large pot of water and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.350 grams pasta
Make the creamy sauce:
- While pasta is cooking, heat olive oil in a large frying pan medium-high heat. Add sliced mushrooms to the pan and cook for 5-6 minutes until golden. Mushrooms will release moisture, which is normal—just cook until the liquid evaporates. Season with Vegeta.500 grams brown button mushrooms, 3 tablespoons extra virgin olive oil, 1/2 teaspoon Vegeta
- Transfer the mushrooms to a bowl and set aside. Add a little more olive oil to the pan, then sauté the minced garlic until fragrant. Stir in the spinach and let it wilt, adding a tablespoon of pasta water if needed to help it along.2 cloves garlic, 200 grams baby spinach
- Pour in the chicken stock and cream, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.½ cup chicken stock, 1 cup cream
Bring it all togetehr:
- Add the drained pasta to the pan along with Parmesan cheese and reserved mushrooms. Toss everything together, adding reserved pasta water as needed to achieve the desired consistency. Cook for 1-2 more minutes to reheat.½ cup grated parmesan cheese
- Serve with extra Parmesan cheese, black pepper, or a sprinkle of chili flakes.
Notes
Cooking Mushrooms: If your pan isn't large enough, cook the mushrooms in batches. Overcrowding the pan will cause them to steam rather than brown.
Creamy Sauce: Reserve some pasta water before draining. If the sauce is too thick, add a splash of pasta water until it reaches the desired consistency.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream, milk, or stock to loosen the sauce.
