Spinach Mushroom Pasta

This Spinach Mushroom Pasta is a breeze, ready in under 30 minutes, ensuring a delightful veggie-loaded meal in a snap.

It’s your go-to for those evenings when you crave something quick, flavorful, and satisfying. Packed with veggies, it’s both nutritious and scrumptious.

The best part? You can tailor it to your taste, adding more veggies or protein as you please. Serve it as the main event with a side salad or alongside chicken breasts, pork chops, or a juicy steak.

Why You’ll Love This Spinach Mushroom Pasta

• It’s a speedy and simple dinner option.
• Perfect whether you’re making it the star of the show or a supporting side dish.
• You can easily customize and build upon it.
• There’s something wonderfully comforting about it, like a warm hug for your taste buds.
• I mean, come on, it’s garlic and pasta—what’s not to love?

Tools for this recipe

1. Garlic Press
2. Microplane
3. Wire whisk
4. a big pot
5. Sharp knife
6. bowl
7. skillet
8. kitchen tongs

Spinach mushroom pasta recipe video:

Ingredients:

1. 8 ounces of pasta (any of your choice)
2. 2 tablespoons olive oil
3. 3 cloves garlic, minced
4. 1 onion, finely chopped
5. 8 ounces mushrooms, sliced
6. 4 cups fresh spinach leaves, roughly chopped
7. 1 cup heavy cream
8. 1/2 cup grated Parmesan cheese
9. Salt and pepper to taste
10. Fresh parsley, chopped (for garnish)
11. Red pepper flakes (optional, for added spice)

Instructions:

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil. Cook the pasta according to the instructions on the package until it’s al dente. Once done, drain the pasta, but be sure to save about 1/2 cup of the pasta water before you do.

Step 2: Prepare the Sauce

In a big frying pan, warm up some olive oil on medium heat. Add minced garlic and chopped onion. Sauté until fragrant and onions are translucent, about 2-3 minutes.

Step 3: Add the Mushrooms

Pop the sliced mushrooms into the pan. Let them cook until they’re nice and golden brown, usually about 5 to 6 minutes, while they release their juices.

Step 4: Add Spinach

Once the mushrooms are cooked, add the chopped spinach leaves to the skillet. Cook until wilted, about 2-3 minutes.

Step 5: Make it Creamy

Pour in the heavy cream and stir well to combine. Allow the sauce to bubble gently for a few minutes until it thickens up a bit.

Step 6: Add Cheese

Stir in the grated Parmesan cheese until it melts and incorporates into the sauce. Season with salt and pepper to taste. If your sauce looks too thick, just stir in a bit of the pasta water you set aside until it’s just right for you.

Step 7: Combine with Pasta

Add the cooked pasta to the skillet with the creamy spinach mushroom sauce. Mix everything up until the pasta is nicely covered with the sauce.

Step 8: Serve

Garnish the pasta with chopped fresh parsley and red pepper flakes if desired. Serve hot and enjoy your delicious creamy spinach mushroom pasta.

Spinach mushroom pasta nutrition information:

Spinach mushroom pasta health benefits:

1. Vegetables: Spinach and mushrooms are rich in vitamins, minerals, and antioxidants, supporting overall health and well-being.
2. Protein: This dish provides a moderate amount of protein, essential for muscle repair and growth.
3. Calcium: Parmesan cheese is a good source of calcium, promoting bone health and muscle function.
4. Heart Health: Olive oil used in the recipe contains healthy monounsaturated fats, which may help improve heart health by reducing inflammation and LDL cholesterol levels.

Storage Instructions:

After preparing Spinach Mushroom Pasta, follow these guidelines for storage:

1. Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
2. To freeze, portion out the pasta into freezer-safe containers or bags, and store for up to 3 months.
3. When reheating, thaw frozen pasta overnight in the refrigerator before reheating.

Reheat and Reuse Instructions:

Reheat Instructions:

When ready to enjoy leftovers:

1. Microwave: Reheat individual servings in the microwave on medium power for 1-2 minutes, or until heated through.
2. Stovetop: For a more even reheating, warm larger portions in a skillet over medium-low heat, stirring occasionally until heated through.
3. Oven: Place pasta in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through.

Reuse Suggestions:

Transform leftovers creatively:

1. Creamy Spinach Mushroom Bake: Layer leftover pasta in a baking dish with additional cheese, then bake until bubbly and golden for a comforting casserole.
2. Spinach Mushroom Pasta Salad: Toss chilled leftover pasta with fresh vegetables and a light vinaigrette dressing for a refreshing salad.
3. Stuffed Bell Peppers: Use the pasta mixture as a filling for hollowed-out bell peppers, then bake until peppers are tender for a flavorful twist on stuffed peppers.

Serving Suggestions for Spinach Mushroom Pasta

• Sides: Pair this pasta as the star of your meal with a crisp side salad and some warm garlic bread. Alternatively, it makes a delightful accompaniment to Creamy Mushroom Chicken or Tuscan Mushrooms.
• Wine: If you’re leaning towards white wine, go for something like Soave, Gavi, Chardonnay, or Viognier to complement the creamy sauce. However, if you’re opting for red, choose a medium-bodied, fresh wine such as Beaujolais or Valpolicella, especially if you’re adding meat to the dish.

Recipe Adaptions/Substitutions

These are just some ideas based on what we’ve tried in our kitchen, but remember, it’s your dinner, so feel free to make it your own to suit your family’s tastes. That’s the joy of cooking—everyone can create their own delicious meals.

• Spice things up by tossing in some chopped chili or red pepper flakes.
• Mix it up with a combo of kale and spinach or spinach and arugula, the kind you find packaged together at the store.
• Add some protein by throwing in leftover cooked chicken, pork, shrimp, steak, or salmon to the sauce and letting it warm through before adding the pasta.
• Finish off your pasta with a sprinkle of mozzarella or creamy goat cheese, then pop it under the broiler for a couple of minutes until it’s nice and melted.
• For an extra crunch, try adding Pangratatto—these toasted breadcrumbs give a crispy texture to the dish. I’ll be sharing some Pangratatto recipes soon.

Expert tips

• Mushroom tip: Hold off on salting those mushrooms until they’ve browned up nicely. Sprinkling salt too soon draws out moisture, which can slow down the browning process.
• Green options: Spinach is my go-to for its quick wilt, but kale works great too. Just remember, kale takes a bit longer to soften, so toss it in about halfway through cooking those mushrooms.
• Boost the protein: Amp up the protein by throwing in a can of chickpeas or white beans when you add the garlic and spinach. Sausage is another tasty option—throw it in with the mushrooms. Or, serve with some crispy panko-coated tofu.
• Vegan twist: Swap out butter for plant-based butter and Asiago for vegan parmesan to make it dairy-free. I recommend Violife Parmesan wedge for its grateable texture.
• Creamy upgrade: Want that sauce to be extra creamy? Pour in ½ cup of heavy cream after wilting the spinach. Let it simmer over medium-low heat until it thickens up nicely.

FAQ’s

You may also like…

1. Lasagna roll ups
2. Pumpkin Fettuccini with Chicken
3. Mussels Pasta in Tomato Sauce
4. Mushroom Tagliatelle Pasta
5. Ground turkey pasta bake