There are some meals that feel like a hug in a bowl. This is one of them.
Creamy, earthy, and just a little bit indulgent, this mushroom and spinach pasta hits that perfect sweet spot: it’s quick enough for a Tuesday night but fancy enough to serve when you have company. The mushrooms bring deep, savory flavor. The spinach adds a pop of freshness. And that silky cream sauce? It coats every strand of pasta like it was made for it.
Spoiler: it was.
What You’ll Need (Serves 4)
For the Pasta:
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400 g (14 oz) pasta—fettuccine, penne, or spaghetti all work beautifully
For the Sauce:
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2 tablespoons olive oil
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1 tablespoon butter
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3 cloves garlic, minced
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300 g (10 oz) fresh mushrooms, sliced (cremini or button are great)
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3 cups fresh spinach
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1 cup (240 ml) heavy cream
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½ cup (50 g) grated Parmesan cheese, plus more for garnish
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½ teaspoon dried thyme (or Italian seasoning)
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Salt and black pepper, to taste
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¼ teaspoon chili flakes (optional, but nice for a little warmth)
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¼ cup reserved pasta cooking water
see continuation on the next page
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