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- 8 ounces fettuccine pasta - 2 tablespoons extra virgin olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 8 ounces cremini mushrooms, sliced thin - 5 cups fresh baby spinach - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - 1/2 teaspoon ground nutmeg - Salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnish) I always choose fresh ingredients. Fresh baby spinach gives a vibrant color and taste. Use high-quality cremini mushrooms for a rich, earthy flavor. The olive oil should be extra virgin for a smooth finish. Freshly grated Parmesan adds depth to the sauce. Avoid pre-grated cheese as it may have anti-caking agents that affect texture. You can swap fettuccine for any pasta you enjoy, like penne or spaghetti. If you want a lighter dish, use half-and-half instead of heavy cream. For a vegan version, try coconut cream and nutritional yeast instead of cheese. You can use any mushrooms, like button or shiitake, if cremini aren’t available. If you're short on fresh spinach, frozen spinach works too; just thaw and drain it well. {{ingredient_image_2}} Start by boiling a large pot of salted water. Bring it to a rolling boil. Add 8 ounces of fettuccine pasta. Cook it according to the package directions until it's al dente. This usually takes about 8-10 minutes. Reserve about 1 cup of the pasta cooking water before you drain the pasta. Set the drained pasta aside for later. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. When the oil is hot, add 1 small finely chopped onion. Sauté the onion for about 2-3 minutes. It should become soft and translucent. Next, stir in 3 cloves of minced garlic. Cook for another minute to let the garlic release its aroma. Now, it's time to create the cream sauce. Add 8 ounces of sliced cremini mushrooms to the skillet. Sauté them for 5-7 minutes until they turn brown and release their moisture. After that, gradually stir in 5 cups of fresh baby spinach. Keep stirring until the spinach wilts, which takes about 2 minutes. Pour in 1 cup of heavy cream and mix well. Then, add 1/2 cup of grated Parmesan cheese and 1/2 teaspoon of ground nutmeg. Season with salt and black pepper to taste. Let the sauce simmer for 3-4 minutes until it thickens. Carefully add the cooked fettuccine to the skillet with the sauce. Toss everything together so the pasta gets a nice coating of sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water. This will help you reach your desired consistency. Once mixed, your creamy mushroom spinach pasta is ready to serve! To make your sauce super creamy, use heavy cream. It adds richness and smoothness. Stir the cream in slowly. This helps it blend well with the other flavors. Adding freshly grated Parmesan cheese boosts creaminess, too. Don't forget the nutmeg! Just a little adds warmth and depth. Cook the fettuccine until it is al dente. This means it should have a slight bite. Follow the package directions for timing. Typically, this takes about 8 to 10 minutes. Save a cup of the pasta water. You can use it later to thin the sauce if needed. Seasoning is key to a great dish. Use salt and freshly cracked black pepper. Add them to taste when you make the sauce. Fresh parsley adds a nice touch. It brings color and a fresh flavor. You can also try a squeeze of lemon juice for brightness. Experiment with your favorite herbs to find new flavors! Pro Tips Tip Title 1: For extra flavor, consider adding a splash of white wine to the mushrooms while they sauté. It enhances the umami profile of the dish. Tip Title 2: To make the dish lighter, substitute half of the heavy cream with low-fat milk or a plant-based cream alternative without sacrificing creaminess. Tip Title 3: Always reserve some pasta cooking water! It’s a great way to adjust the sauce's consistency and helps the sauce cling better to the pasta. Tip Title 4: For a spicy kick, add a pinch of red pepper flakes to the sauce while it simmers. It will elevate the flavor and add warmth to the dish. {{image_4}} You can boost this dish by adding proteins. Chicken and shrimp work great. For chicken, use grilled or sautéed pieces. Cook them before adding to the sauce for extra flavor. Shrimp cooks quickly, so add them right before the sauce thickens. This way, they don’t overcook. Both options make the pasta heartier and more filling. If you want a vegan version, swap heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Make sure to check the pasta for dairy. Most dry pasta is vegan, but fresh pasta often contains eggs. You can also add nuts or seeds for protein. While fettuccine is tasty, you can try other pasta types. Penne or rigatoni hold sauce well. They add a fun twist to the dish. You can even use whole wheat or gluten-free pasta, depending on your needs. Just cook them according to package directions, and follow the same steps. Enjoy the flavors no matter what pasta you choose! Storing leftover creamy mushroom spinach pasta is easy. First, let the pasta cool to room temperature. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Be sure to cover it well to avoid drying out. Reheating creamy pasta can be tricky. To keep it smooth, use a saucepan. Add a splash of water or milk to help loosen the sauce. Heat on low, stirring often. This method warms the pasta evenly while keeping it creamy. You can also use the microwave. Place it in a safe dish, cover it, and heat in short bursts, stirring in between. Freezing creamy mushroom spinach pasta is a great way to save time. Portion the pasta into freezer-safe containers. Leave some space at the top for expansion. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat using the tips above for the best texture. Yes, you can use other mushrooms. Button mushrooms, shiitake, or oyster mushrooms work well. Each type adds its own flavor. For a richer taste, try using a mix of mushrooms. This dish adapts easily to your taste. This pasta pairs great with garlic bread or a fresh salad. A simple green salad with lemon vinaigrette adds a nice crunch. You can also serve it with grilled chicken or shrimp for extra protein. Try adding a glass of white wine for a special touch. To make this dish gluten-free, use gluten-free pasta. Many brands offer great options that taste good. You can find pasta made from rice, quinoa, or chickpeas. Just follow the cooking instructions on the package. The rest of the recipe stays the same. In this blog post, we covered essential ingredients and their quality for creamy mushroom spinach pasta. I shared step-by-step instructions for cooking, sautéing, and combining the flavors. You learned tips for making the sauce creamy and enhancing flavors. Explore variations to suit your taste, from proteins to vegan swaps. Finally, we discussed storage and reheating methods for your leftovers. With these insights, you can create a tasty meal and enjoy it long after cooking!

Creamy Mushroom Spinach Pasta Delight

A rich and creamy pasta dish featuring sautéed mushrooms and fresh spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 ounces fettuccine pasta
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced thin
  • 5 cups fresh baby spinach
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 teaspoon ground nutmeg
  • to taste salt and freshly cracked black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
  • In a spacious skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 2-3 minutes, or until the onion turns translucent and soft. Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its aromatic flavor.
  • Add the sliced cremini mushrooms to the skillet. Sauté them for 5-7 minutes, stirring occasionally, until they're nicely browned and have released their moisture, enhancing their earthy flavor.
  • Gradually incorporate the fresh baby spinach into the skillet. Stir continuously until the spinach wilts down, which should take around 2 minutes, adding vibrant color and nutrients to the dish.
  • Pour the heavy cream into the skillet, stirring well to combine with the sautéed mixture. Next, add the grated Parmesan cheese, ground nutmeg, and season with salt and freshly cracked black pepper to taste. Allow the sauce to simmer gently for 3-4 minutes, letting it thicken slightly and become creamy.
  • Carefully add the cooked fettuccine into the skillet with the creamy mushroom spinach sauce. Toss well to ensure the pasta is evenly coated. If the sauce seems too thick, gradually add a few tablespoons of the reserved pasta water until you achieve your preferred consistency.
  • Portion the pasta into individual bowls. Garnish each serving with additional grated Parmesan cheese and a sprinkle of freshly chopped parsley for a pop of color.

Notes

For a refined finish, garnish with a delicate pinch of freshly cracked black pepper and lay a couple of fresh spinach leaves beside the pasta. Pair this dish with crusty garlic bread for a delightful dining experience!
Keyword creamy, mushroom, pasta, spinach, vegetarian