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Creamy Mushroom Spinach Pasta

A rich, comforting pasta dish featuring sautéed mushrooms, fresh spinach, and a silky garlic-Parmesan cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz fettuccine or linguine
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 10 oz mushrooms sliced
  • 2 cups baby spinach
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes optional
  • 1 tsp Italian seasoning or thyme
  • 1/2 pc lemon juiced (optional)
  • extra Parmesan and parsley for garnish

Equipment

  • Large skillet
  • Pot for pasta
  • Colander
  • Tongs or pasta spoon

Method
 

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
  2. Sauté mushrooms in olive oil and butter until golden, 5–6 minutes.
  3. Add garlic, salt, pepper, and seasoning; cook 1 minute.
  4. Pour in cream, bring to a simmer, and stir in Parmesan until smooth.
  5. Add spinach and cook until wilted.
  6. Toss in cooked pasta, adding a splash of pasta water if needed for creaminess.
  7. Finish with lemon juice and top with Parmesan and parsley.

Notes

Use freshly grated Parmesan for best flavor and texture.