Creamy mushroom pasta with a boatload of spinach…yum!
I added some dry Chardonnay to the sauce and paired it to drink with the finished dish.
One easy modification would be to add chicken or bacon for a meatier meal. And if you’re not big on mushrooms, you could totally swap them for another veggie such as asparagus, bell pepper or zucchini!
Equipment and Tools I Use for this Recipe
Creamy Mushroom Spinach Pasta
Pasta with fresh mushrooms and spinach in a creamy white wine sauce.
Servings 2 People
- 200 grams dry pasta your choice!
- 2 tablespoons salted butter
- 1 cup cremini mushrooms sliced
- 2 cloves garlic minced
- ⅓ cup dry white wine optional
- ½ cup heavy cream
- ½ cup parmesan cheese grated, plus more for serving
- 2 handfuls fresh spinach
- salt and pepper to taste
- Cook pasta according to the directions on the package. Drain, reserving a ½ cup of the starchy pasta water.
- In a large skillet or pot, melt butter on medium heat. Add mushrooms and cook until they've started to get golden around the edges, about 7 minutes.
- Reduce heat to medium low and add the garlic. Cook for another 2-3 minutes or until the garlic is fragrant.
- Deglaze the pan with the white wine (if using). Cook until most of the wine has evaporated.
- Pour in the heavy cream and the ½ cup of starchy pasta water and cook until the sauce has started to thicken. Add the parmesan cheese and stir until it has melted and the sauce is thick.
- Add the spinach and stir until it has wilted. Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat the noodles. Serve immediately with more parmesan cheese and black pepper.