Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add sliced mushrooms and cook until browned, about 5 minutes.
- Stir in spinach and cook until wilted.
- Pour in heavy cream and bring to a gentle simmer.
- Mix in grated Parmesan cheese until melted and sauce reaches desired consistency.
- Add cooked pasta to the skillet, toss to combine, and season with salt and pepper.
- Garnish with fresh parsley and extra Parmesan if desired. Serve hot.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Use plant-based cheese and cream for vegan variation.
- For a gluten-free version, substitute with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 460 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg