Creamy Mushroom and Spinach Pasta
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until browned, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another minute until fragrant.
- Pour in vegetable broth and simmer for 5 minutes until slightly reduced.
- Stir in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Add the cooked pasta and fresh spinach leaves to the skillet. Toss gently until the spinach wilts.
- Sprinkle grated Parmesan cheese over the pasta and season with salt and pepper to taste. Toss to combine.
- Cook for another 2 minutes until the sauce coats the pasta evenly.
- Remove from heat and garnish with fresh parsley before serving.
- Serve the creamy mushroom and spinach pasta hot, and enjoy!
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- Breakfast 22
- Desserts 22
- Main Dishes 13
- Pasta 62
- Soups 34