Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 cups sliced fresh mushrooms (cremini, button, or shiitake)
- 3 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or coconut cream for vegan option
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Red pepper flakes (optional for a spicy kick)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 2 minutes until translucent.
- Add sliced mushrooms and cook for 5-7 minutes until browned and tender. Season with salt and pepper.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add fresh spinach and cook until wilted, about 2 minutes. Optional: sprinkle with red pepper flakes for spice.
- Pour in heavy cream or coconut cream, stirring to combine. Add grated Parmesan and stir until sauce thickens slightly.
- Add the cooked pasta to the skillet and toss to coat evenly. Adjust seasoning if necessary.
- Serve immediately with extra Parmesan and fresh herbs if desired.
Notes
- Feel free to use gluten-free pasta or spiralized vegetables as a low-carb alternative.
- Add your favorite vegetables like bell peppers, cherry tomatoes, or zucchini for extra nutrition.
- Reheat leftovers in the microwave or skillet, adding a splash of milk or cream to revive creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (approximately 1 cup)
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg