Ingredients
Scale
- 8 oz of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- Salt and pepper to taste
- Red pepper flakes (optional for some heat)
Instructions
- Cook your chosen pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water for later.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced mushrooms and cook until tender and golden, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
- Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if desired.
- Add heavy cream or coconut cream to the skillet, stirring well. Bring to a gentle simmer, then stir in grated Parmesan cheese. Add reserved pasta water if the sauce needs thinning.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 1-2 minutes to meld flavors.
Notes
- You can substitute the Parmesan cheese with nutritional yeast for a vegan version.
- For added protein, include grilled chicken or shrimp.
- Leftovers can be stored in an airtight container for up to 3 days; reheat in a skillet with a splash of water or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg