Creamy Spinach & Mushroom Pasta
This is one of my weeknight go-to's!
I love to use a variation each time I make it-- swap out the whole wheat pasta for red lentil pasta, swap out the mushrooms for chicken, etc. Whatever I’m feeling.
The key for me is to always make sure there is a good amount of veggies in here. I view pasta as a delicious vehicle to deliver them :)
We made a variation of this pasta on my first "Cooking With Jen" Zoom on the Wylde Woman platform! Replay below if you want a little visual guidance.
Creamy Spinach & Mushroom Pasta
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
This luscious pasta is delicious and nutrient dense! It'll leave you feeling full and satisfied.
Ingredients
- Pasta of choice, 2 cups. I recommend a shorter pasta, such as penne, bowtie or fusilli.
- Spinach, as much as you’d like, I use ~1 big handful.
- Mushrooms, 1 package, I use Portobella.
- Parmesan cheese, freshly + finely grated, about 1/2 cup.
- Heavy cream, 1/2 cup *dairy-free alternative OK*
- White wine, heavy splash.
- Olive oil, enough to sauté the mushrooms.
- Salt, pepper & red chili flakes, to taste.
Instructions
Here's What You Do...
- Boil a pot of salted water, add in your pasta. Reserve 1/2 cup of pasta water once it's almost finished.
- Clean & slice mushrooms, and sauté on medium heat (with olive oil) for a few minutes on each side.
- Deglaze pan with a splash of white wine. Let most of alcohol evaporate (about a minute or two)
- Add in spinach and mix around until slightly wilted.
- Add in 1/2 cup pasta water reserve, and 1/2 cup of cream
- Mix until all blended and cream starts to thicken. Just a couple minutes. Take off heat, and add in parmesan. Continue stirring.
- Add your pasta to the sauce pan and combine.
- Add salt, pepper & red chili flakes to taste.
Notes
If you'd like to keep this dairy-free, simply sub dairy-free creamer and omit the parmesan.
