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To make this Mushroom Spinach Pasta, you'll need the following main ingredients: - 8 oz (225 g) fettuccine or spaghetti - 2 cups fresh spinach, roughly chopped - 8 oz (225 g) cremini mushrooms, sliced - 3 cloves garlic, minced - 1 small onion, finely chopped - ½ cup vegetable broth - ¼ cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste These ingredients come together to create a delightful dish. The fettuccine or spaghetti serves as the base. The spinach and mushrooms add great flavor and texture. You can enhance your dish with these optional ingredients: - Freshly grated Parmesan cheese (for serving) - Chopped fresh parsley (for garnish) Parmesan cheese adds a rich flavor, while parsley gives a fresh touch. Feel free to add these based on your taste. This dish offers several health benefits: - Spinach is packed with vitamins A and C. It also has iron and fiber. - Mushrooms provide antioxidants and are low in calories. They can boost your immune system. - Olive oil is a healthy fat. It can help reduce heart disease risk. - Garlic has anti-inflammatory properties. It may help lower blood pressure. Overall, this dish is not only tasty but also nutritious. You will enjoy every bite while knowing you're eating healthy! {{ingredient_image_1}} Start by boiling a large pot of salted water. Once the water is bubbling, add 8 oz of fettuccine or spaghetti. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When the pasta is ready, drain it and set it aside. Remember to save about ½ cup of that pasta water for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is warm, add 1 small finely chopped onion. Sauté the onion for about 3-4 minutes. It should become nice and translucent. Next, add 3 cloves of minced garlic. Cook this for another minute until it smells great. Now, it’s time to add 8 oz of sliced cremini mushrooms to the skillet. Cook these for about 5-7 minutes until they turn golden brown and release their moisture. Finally, add 2 cups of roughly chopped fresh spinach. Stir this in and cook for about 2-3 minutes until the spinach has wilted. Now, let’s make the sauce! Pour in ½ cup of vegetable broth and ¼ cup of heavy cream into the skillet. Stir well to mix everything. Add 1 teaspoon of dried Italian herbs, along with salt and pepper to taste. Let the sauce simmer for about 5 minutes. This will help it thicken up a bit. Once the sauce is ready, gently add the cooked pasta to the skillet. Toss everything together until the pasta is well coated. If the sauce feels too thick, add some of that reserved pasta water until it reaches the right consistency. Your meal is almost ready! To get your sauce just right, pay close attention to the thickness. Start with the heavy cream and vegetable broth. If it’s too thick, add a bit of the reserved pasta water. This helps make the sauce silky and smooth. If it’s too thin, let it simmer a little longer. The goal is a creamy sauce that coats the pasta well. Use a large skillet for cooking the mushrooms and spinach. This allows for even cooking and helps the mushrooms brown nicely. When cooking the garlic and onion, be careful not to burn them. Stir often to keep them from sticking. Sautéing at medium heat gives you great flavor without burning. Herbs can take your dish to a new level. Italian herbs like oregano, basil, and thyme add depth. Fresh parsley adds brightness when you serve the pasta. If you enjoy cheese, sprinkle freshly grated Parmesan on top for rich flavor. Mix it into the sauce for more creaminess. Each herb and cheese choice enhances the dish’s taste, making it truly delightful. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms enhance the flavor and texture of the dish. Try to use them as close to their harvest date as possible for the best taste. Adjust Creaminess: If you prefer a lighter sauce, reduce the amount of heavy cream or substitute it with more vegetable broth. For a richer flavor, consider adding a bit more cream. Pasta Cooking Water: Always reserve pasta cooking water before draining. It’s starchy and can help adjust the sauce consistency while adding flavor. Herb Variations: Feel free to experiment with different herbs, such as fresh basil or parsley, to give your pasta a unique flavor profile. Adding fresh herbs at the end maximizes their aroma. {{image_2}} You can swap out heavy cream for coconut cream. This change keeps the dish creamy without dairy. Coconut cream adds a hint of sweetness. It pairs well with mushrooms and spinach. To use coconut cream, simply replace the heavy cream in the recipe. The texture will stay rich and smooth. Want to add some protein? You can use chicken or tofu. If you choose chicken, slice it thinly. Cook it in the skillet before adding the mushrooms. If you prefer tofu, use firm or extra-firm tofu. Cut it into cubes and sauté it until golden. Both options bring heartiness to the meal and make it more filling. While fettuccine or spaghetti works great, many other pasta types fit well. Penne, rigatoni, or farfalle all work nicely. These shapes hold the sauce well. You can also try whole grain or gluten-free pasta for a different twist. Each type will give a new texture and taste to your dish. To store leftover mushroom spinach pasta, let it cool first. Place it in an airtight container. Make sure to seal it tightly to keep it fresh. Leftovers can last in the fridge for up to 3 days. Label the container with the date to track freshness. When you're ready to enjoy your pasta again, take it out of the fridge. You can reheat it in a few ways. One way is to use a microwave. Place the pasta in a bowl and cover it. Heat it in 30-second bursts, stirring in between. Another way is to use a skillet. Add a splash of water or broth to the skillet. Heat over medium until warm, stirring often. This helps keep the pasta moist. If you want to freeze mushroom spinach pasta, follow these steps. Cool the pasta completely before freezing. Portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag with the date. You can freeze it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight and reheat as mentioned above. Yes, you can use frozen spinach. It’s easy to find and saves time. Just be sure to thaw and drain it well before adding it to the dish. This helps avoid excess water in your pasta. Frozen spinach is often picked at peak freshness, so it still has good flavor and nutrients. Fettuccine or spaghetti works well for this dish. They hold the sauce nicely and give a good bite. You can also try other pasta shapes like penne or farfalle. Choose what you like best! The key is to cook the pasta until it is al dente for the best texture. To make it vegan, simply replace the heavy cream with coconut cream. This adds a creamy texture without dairy. You can also omit the Parmesan cheese or use a vegan alternative. With these swaps, you keep all the flavor while making it plant-based. Enjoy every bite guilt-free! This blog post covered how to make a tasty Mushroom Spinach Pasta. We talked about the key ingredients and their health perks. I shared step-by-step instructions to guide you through cooking. Useful tips and tricks can help you perfect your meal. You learned about variations like dairy-free options and using different pasta. Lastly, I offered storage info for leftovers. With these insights, you can create a great dish while enjoying its health benefits. Happy cooking!

Mushroom Spinach Pasta Delight

A delicious pasta dish featuring sautéed mushrooms and fresh spinach in a creamy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz fettuccine or spaghetti
  • 2 cups fresh spinach, roughly chopped
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 0.5 cup vegetable broth
  • 0.25 cup heavy cream or coconut cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs
  • to taste salt and pepper
  • optional freshly grated Parmesan cheese
  • for garnish chopped fresh parsley

Instructions
 

  • Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
  • Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  • Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
  • Pour in the vegetable broth and heavy cream, stirring to combine. Add the dried Italian herbs and season with salt and pepper. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
  • Add the cooked pasta to the skillet, gently tossing it with the mushroom-spinach mixture. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
  • Once everything is well combined and heated through, remove from heat. Serve the pasta warm, garnishing with freshly grated Parmesan cheese and chopped parsley if desired.

Notes

Use coconut cream for a dairy-free option.
Keyword mushrooms, pasta, spinach, vegetarian