Here’s a delicious Creamy Spinach and Mushroom Spaghetti 🍝🍄🥬 — rich, comforting, and vegetarian-friendly!
Ingredients (Serves 4)
- 12 oz (340g) spaghetti or pasta of choice
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (280g) mushrooms, sliced
- 4 cups fresh spinach
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional for a little heat)
- Optional: fresh parsley for garnish
Instructions
- Cook pasta
- Boil spaghetti according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Sauté vegetables
- Heat olive oil or butter in a large skillet over medium heat.
- Add onion and cook 3–4 minutes until softened.
- Add garlic and mushrooms; cook 5–7 minutes until mushrooms are tender and browned.
- Add spinach
- Stir in fresh spinach and cook 1–2 minutes until wilted.
- Make the creamy sauce
- Pour in heavy cream and stir to combine.
- Add Parmesan cheese, salt, pepper, and red pepper flakes if using.
- Simmer 2–3 minutes until sauce thickens slightly.
- Combine with pasta
- Add cooked spaghetti to the skillet and toss to coat.
- If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
- Serve
- Garnish with extra Parmesan and fresh parsley.
- Serve hot with garlic bread or a side salad.
Tips
- Extra flavor: Sauté mushrooms with a splash of white wine before adding cream.
- Make it lighter: Use half-and-half or milk instead of heavy cream.
- Protein boost: Add grilled chicken, shrimp, or crispy tofu for a fuller meal.
If you want, I can also give a one-pot version where spaghetti cooks directly in the creamy sauce for less cleanup 😄
Do you want me to do that?
