Spinach Mushroom Pasta - 30 Minute Dinner
This creamy, savory spinach mushroom pasta is a one-pan wonder! Tender mushrooms, wilted spinach, and a rich cream sauce come together with your favorite pasta for an easy, comforting dinner. Perfect for busy weeknights or meal prep, this dish is kid-friendly and delicious.
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
- 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
- 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
- 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 can lead to soggy mushrooms.
- Creamy Texture: If the sauce becomes too thick while reheating, simply add a little pasta water or extra cream to loosen it up.
- Make it Vegetarian: Use vegetable stock instead of chicken stock to make the dish completely vegetarian.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of cream or pasta water to restore the creamy texture.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat with a bit of cream or stock.
Nutrition
Calories: 724kcal | Carbohydrates: 77g | Protein: 22g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 79mg | Sodium: 472mg | Potassium: 1151mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5672IU | Vitamin C: 15mg | Calcium: 244mg | Iron: 3mg
