Ingredients
Scale
- 8 oz (225 g) pasta (penne or spaghetti)
- 2 cups fresh spinach, chopped
- 1 cup sliced mushrooms
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until golden brown, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated parmesan cheese until melted and sauce thickens slightly.
- Add chopped spinach and cook until wilted, about 2 minutes.
- Mix in cooked pasta, tossing to coat evenly. Season with salt and pepper.
- Garnish with fresh basil or parsley before serving. Enjoy hot.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Add red pepper flakes for a spicy kick.
- Use gluten-free pasta to make it allergy-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 75 mg