Description
This One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is creamy, rich, and packed with flavor! Made with tender pasta, sautéed mushrooms, fresh spinach, and a delicious garlic Parmesan sauce, this easy meal is perfect for busy weeknights.
Ingredients
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- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 8 oz (225g) mushrooms, sliced (cremini or button)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 3 cups vegetable or chicken broth
- 1 1/2 cups milk (or half-and-half for extra creaminess)
- 12 oz (340g) pasta (fettuccine, penne, or spaghetti)
- 3 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter (optional, for richness)
- 1 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics & Mushrooms
- Heat olive oil in a large pot over medium heat.
- Add garlic and onion, sautéing for 2 minutes until fragrant.
- Stir in mushrooms, salt, black pepper, and red pepper flakes. Cook for 5 minutes until mushrooms are tender.
Step 2: Cook the Pasta
- Pour in broth and milk, stirring to combine.
- Add pasta and bring to a gentle boil. Cook uncovered, stirring occasionally, until pasta is al dente and liquid is mostly absorbed (12-15 minutes).
Step 3: Finish with Spinach & Parmesan
- Reduce heat to low and stir in spinach, cooking until wilted.
- Mix in Parmesan cheese and butter, stirring until creamy.
- Taste and adjust seasoning if needed.
Step 4: Serve & Enjoy
- Garnish with fresh parsley or basil and extra Parmesan.
- Serve warm and enjoy with garlic bread or a side salad!
Notes
- Make It Protein-Packed: Add grilled chicken, shrimp, or sausage.
- Dairy-Free Option: Use coconut milk and nutritional yeast instead of Parmesan.
- Storage: Keep in an airtight container for up to 3 days. Reheat with a splash of broth or milk.