Creamy Mushroom and Spinach Pasta
Browned mushrooms, wilted spinach and a light Parmesan sauce coat tender pasta.
Written by Elba Adams · Mexico
About this recipe
This pasta gets much of its flavor from mushrooms that are browned properly rather than steamed. Giving them space in the pan develops savory edges; garlic, thyme and a splash of cream then turn the pan into a quick sauce. Spinach folds in at the end for color and freshness.
Reserve some pasta water before draining. Its starch helps the sauce cling to the noodles and lets you adjust the texture without adding more cream. Fettuccine is lovely here, but any pasta with enough surface to catch the sauce will work. Serve it soon after tossing, while the sauce is silky.
Ingredients
- 12 oz (340 g) fettuccine or other pasta
- 1 tablespoon olive oil
- 12 oz (340 g) cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 3 packed cups baby spinach
- 1/2 cup heavy cream
- 1/3 cup finely grated Parmesan
- 1/2 teaspoon salt, plus more for pasta water
- Black pepper, to taste
Method
- Cook pasta in well-salted boiling water until just al dente. Reserve 1 cup pasta water, then drain.
- Heat oil in a wide skillet over medium-high heat. Add mushrooms in an even layer and cook without stirring for 3 minutes. Stir and cook another 4 to 5 minutes until browned and their moisture has evaporated.
- Reduce heat to medium. Add garlic and thyme for 30 seconds, then spinach and stir until wilted. Add cream and 1/4 cup reserved pasta water; simmer gently for 2 minutes.
- Add pasta and Parmesan. Toss until coated, adding more pasta water a little at a time if needed. Season with salt and pepper and serve immediately.
Leftovers keep refrigerated for up to 3 days. Reheat gently with a splash of water; avoid a hard boil that may split the sauce.
Final thoughts
A short ingredient list can still make a satisfying pasta when each step builds flavor. Let the mushrooms brown, loosen the sauce with pasta water and finish with fresh black pepper. This is a good dinner for a busy night that still deserves a little time at the table.
Helpful cooking notes
- Brown in batches. If your skillet is small, cook mushrooms in two batches so they do not steam.
- Save pasta water. The starchy liquid makes a smooth sauce and adjusts thickness.
- Use cheese carefully. Add Parmesan off strong heat and toss well to prevent clumping.