Description
A comforting one-skillet meal featuring creamy pasta with earthy mushrooms and vibrant greens.
Ingredients
Scale
- 8 oz Pasta (Any type like spaghetti or penne)
- 8 oz Mushrooms (Fresh varieties such as cremini or shiitake)
- 2 tbsp Olive Oil (Can substitute with butter)
- 2–3 cloves Garlic (Freshly minced)
- 2 cups Fresh Spinach (Can substitute with kale)
- 1 cup Heavy Cream (Substitute with half-and-half or coconut milk for fewer calories)
- 1/2 cup Parmesan Cheese (Can use nutritional yeast for a vegan option)
- to taste Salt
- to taste Pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain and set aside, reserving a splash of pasta water for later.
- Sauté the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms, a pinch of salt, and cook until they are beautifully browned and tender, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and sauté for another minute, until fragrant.
- Incorporate Greens: Toss in the fresh spinach (or kale) and cook until wilted, stirring it into the luscious mushrooms.
- Make it Creamy: Reduce the heat to low, pour in the heavy cream, and stir to combine. Let it gently simmer for a few minutes.
- Combine: Add in the cooked pasta, a splash of reserved pasta water if desired, and parmesan cheese. Stir well until everything is deliciously coated. Season with salt and pepper to taste.
- Serve: Dish out your creamy Tuscan mushroom pasta, and add a sprinkle of extra parmesan if desired.
Notes
This dish is easily customizable; add proteins like grilled chicken or keep it vegan with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg