Creamy Mushroom Pasta
This creamy mushroom pasta with spinach is tossed in a light white wine Parmesan cream sauce. An easy, flavorful meatless dinner ready in 30 minutes!
Servings: 4 servings
Ingredients
- 12 ounces uncooked pasta such as farfalle, cavatappi, or rotini
- 1 tablespoon olive oil
- 10 ounces sliced shiitake or cremini mushroom
- 1/2 cup diced shallots
- 2 cloves garlic grated or mined
- 3 cups baby spinach
- 1/2 teaspoon fine kosher salt or to taste
- black pepper to taste
- 1/4 cup dry white wine or vegetable broth for no alcohol
- 1/2 cup half and half or heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped flat leaf parsley
Instructions
- Cook the pasta in salted water until al dente.
- Heat the olive oil in a large skillet over medium-high heat.
- When hot add in the shallots and mushrooms and sauté for about 5 minutes or until the mushrooms are tender. Add in the garlic and season with salt and pepper. Cook for another 30 seconds.
- Stir in the spinach and cook for about 2-3 minutes or until it wilts.
- Pour in the wine and cook 1-2 minutes or until most of the liquid evaporates, stirring occasionally.
- Turn the heat down to low and stir in the pasta, half and half, Parmesan cheese, and parsley. Stir until everything is combined and warmed through. Don't boil or you'll risk breaking the sauce. Taste for seasoning and top with extra parsley and Parmesan cheese before serving.
Nutrition
Calories: 496kcal | Carbohydrates: 76g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 561mg | Potassium: 822mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2495IU | Vitamin C: 12mg | Calcium: 214mg | Iron: 3mg