Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 oz cremini or mushroom of choice, sliced
- 3 cups fresh spinach leaves
- 1 cup heavy cream or coconut cream for a dairy-free version
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: crushed red pepper flakes for some heat
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Add minced garlic to the skillet and cook for about 30 seconds until fragrant. Then, add spinach and cook until wilted, about 2-3 minutes.
- Pour in heavy cream and simmer gently. Stir in Parmesan cheese until melted and sauce becomes creamy. Season with salt, black pepper, and red pepper flakes if desired.
- Add cooked pasta to the skillet and toss to coat in the sauce. Let simmer for a minute to meld flavors.
Notes
- For a vegan version, use coconut or cashew cream and vegan Parmesan substitutes.
- If you prefer a thicker sauce, simmer for an extra few minutes to reduce.
- Serve with crusty garlic bread and fresh herbs for an enhanced meal experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 50 mg