Description
A comforting and creamy vegetarian pasta dish featuring sautéed mushrooms, spinach, and a rich garlic-parmesan sauce.
Ingredients
Units
Scale
- 12 oz pasta (fettuccine or penne)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup pasta water (reserved)
Instructions
- Cook pasta according to package instructions. Reserve 1/4 cup pasta water and drain the rest.
- Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 3-4 minutes.
- Add garlic and mushrooms, cook until mushrooms are browned and tender, about 6-8 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and let it melt into the sauce.
- Season with salt, pepper, and red pepper flakes if using. Add pasta and reserved pasta water, tossing to combine.
- Simmer for 2-3 minutes until sauce thickens and coats the pasta.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- Use any type of pasta you prefer—short or long varieties both work well.
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- Add grilled chicken or tofu for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg