Description
Parmesan Spinach Mushroom Pasta Skillet with creamy sauce, easy and comforting, perfect for a quick and delicious meal!
Ingredients
Scale
- 8 oz (225g) pasta (fettuccine, linguine, or penne work well)
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) butter
- 3 cloves garlic, minced (about 1 tablespoon)
- 8 oz (225g) mushrooms, sliced (cremini or button)
- 1 small onion, finely diced (about ½ cup)
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 1 cup (240ml) vegetable broth
- ¾ cup (180ml) heavy cream
- 4 oz (115g) fresh spinach (about 4 cups)
- ¾ cup (75g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Pasta Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until just shy of al dente, about 2 minutes less than package directions suggest. Before draining, reserve 1 cup of the starchy pasta water. Drain pasta but don’t rinse—you need that surface starch to help the sauce adhere.
- Step 2: Sauté the Mushrooms While your pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Once hot, add sliced mushrooms in a single layer and let them cook undisturbed for 2-3 minutes until they begin to brown. Season with a pinch of salt and continue cooking, stirring occasionally, until golden brown and slightly crisp on the edges, about 5-7 minutes total. The mushrooms should reduce in volume by about half.
- Step 3: Build the Flavor Base Reduce heat to medium and add diced onions to the mushrooms. Cook until onions are translucent, about 3-4 minutes. Add minced garlic, dried thyme, and red pepper flakes (if using). Cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Step 4: Create the Sauce Pour in the vegetable broth, scraping the bottom of the pan to release any browned bits (these contain tons of flavor!). Let the broth reduce by half, about 3-4 minutes. Lower the heat and stir in the heavy cream. Allow the sauce to simmer gently for 2-3 minutes until it starts to thicken slightly.
- Step 5: Combine Everything Add the drained pasta to the skillet, tossing it gently in the sauce. If the sauce seems too thick, add a splash of reserved pasta water. Fold in the fresh spinach in batches, allowing each addition to wilt before adding more. Once all spinach is incorporated, sprinkle in the grated Parmesan cheese while continuing to gently toss the pasta.
- Step 6: Finish and Serve Let the Parmesan Spinach Mushroom Pasta Skillet cook for another 1-2 minutes until the pasta is perfectly al dente and the sauce coats everything beautifully. Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with fresh parsley and additional Parmesan before serving immediately.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg