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- 8 oz (225 g) pasta (penne or fettuccine recommended) - 2 tablespoons extra virgin olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 8 oz (225 g) mushrooms, sliced (cremini or button) - 3 cups fresh baby spinach - 1 cup vegetable broth (low-sodium preferred) - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - 1 teaspoon dried thyme - 1/2 teaspoon red pepper flakes (adjust to taste for spiciness) - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped (for garnish) For this creamy mushroom spinach pasta, I recommend using penne or fettuccine. Both types hold the sauce well. Penne has a nice bite and grooves that catch sauce. Fettuccine offers a silky texture, which complements the creaminess perfectly. You can also try whole wheat or gluten-free pasta if you prefer a healthier or gluten-free option. Garnishes add a special touch to your dish. I suggest using freshly chopped parsley for color and freshness. You can also sprinkle some extra Parmesan cheese on top for added flavor. If you like spice, try adding a bit more red pepper flakes. For a touch of zest, a squeeze of lemon juice works wonders too! First, grab a large pot. Heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and cook for 3-4 minutes. You want the onion to be soft and clear. Next, stir in 3 minced garlic cloves. Cook for 1 more minute. The garlic should smell nice but not burn. Now, toss in 8 ounces of sliced mushrooms. Stir well to coat them in the oil. Cook for 5-7 minutes, stirring from time to time. The mushrooms will soften and turn brown. This step adds great flavor to your dish. Once the mushrooms are ready, add 3 cups of fresh spinach. Cook until it wilts, about 2 minutes. Now, add the pasta, 1 cup of vegetable broth, and 1 cup of heavy cream. Sprinkle in 1 teaspoon of dried thyme and 1/2 teaspoon of red pepper flakes. Season with salt and black pepper to taste. Turn up the heat a bit to bring the mix to a gentle boil. Once it boils, lower the heat, cover the pot, and let it simmer. Cook for 12-15 minutes. Stir every few minutes to keep the pasta from sticking. The pasta should be al dente and soak up most of the liquid. After cooking, take the pot off the heat. Stir in 1/2 cup of grated Parmesan cheese. The cheese will melt and make the sauce creamy. Taste it and add more salt or pepper if you want. Spoon the creamy mushroom spinach pasta into bowls. Top with freshly chopped parsley. This step adds color and flavor to your dish. Enjoy your one-pot delight! To get that perfect creamy sauce, use heavy cream. It adds richness and flavor. When you stir in the Parmesan cheese, do it off the heat. This keeps the cheese from clumping. For extra depth, add a splash of white wine before mixing in the cream. This will brighten the dish and add a nice twist. If you want a lighter version, try half-and-half instead of heavy cream. You won't lose too much creaminess. To keep your pasta from getting mushy, check it often. Start tasting at about 10 minutes. The goal is al dente, which means firm to the bite. If you let it cook too long, it will soak up too much liquid. Stir the pot occasionally to ensure even cooking and prevent sticking. If the sauce thickens too much, add a bit more broth or water to help it along. If you have leftover mushrooms, store them in a paper bag. This helps them breathe and stay fresh longer. Avoid plastic bags, as they trap moisture and cause spoilage. When reheating, sauté them lightly to revitalize their flavor. You can also toss them into an omelet or salad for a quick meal. Adding a bit of salt and pepper will enhance their taste even more. {{image_4}} You can make this creamy mushroom spinach pasta even more veggie-friendly. Try adding a mix of roasted vegetables. Zucchini, bell peppers, and cherry tomatoes work well. You can also include artichoke hearts for a tangy twist. Just toss them in with the spinach, and let them wilt a bit. For extra flavor, add some nutritional yeast for a cheesy taste without dairy. If you want to add protein, chicken or shrimp are great choices. For chicken, use cooked, diced pieces. Stir them in when you add the cheese. If you choose shrimp, add them during the cooking stage with the mushrooms. Cook until they turn pink. This makes your pasta more filling and adds a nice texture. Need a gluten-free option? Substitute regular pasta with gluten-free pasta. Look for brands made from rice or chickpeas. You can also use zucchini noodles for a lighter dish. Just sauté them briefly before adding the sauce. This way, you keep the creamy goodness while making it friendly for gluten-sensitive folks. After enjoying your creamy mushroom spinach pasta, let it cool. Place the pasta in an airtight container. It will stay fresh in the fridge for 3 to 4 days. Make sure to seal it well to keep moisture out. If you want to keep it longer, consider freezing. To reheat, use a pot on low heat. Add a splash of vegetable broth or cream to keep it moist. Stir often until it is warm throughout. You can also use a microwave, but cover it to avoid drying out. Heat in short bursts, stirring in between. If you plan to freeze your pasta, ensure it cools completely first. Use a freezer-safe container or bag. It will keep well for up to 2 months. When ready to eat, thaw it overnight in the fridge. Reheat gently as mentioned above. Yes, you can use other cheeses. For a sharper taste, try using aged cheddar or gouda. A creamy cheese like cream cheese can also work well. Just remember, the flavor will change with different cheeses. To make this dish dairy-free, swap heavy cream for coconut cream or a nut milk. Use a dairy-free cheese to keep the creamy texture. Check labels to ensure they are truly dairy-free. You can add many veggies to this pasta. Try bell peppers, zucchini, or broccoli for more color and taste. Peas or artichokes also work great. Just chop them small and add them when you cook the mushrooms. Yes, you can double this recipe easily. Just make sure your pot is big enough. You may need to increase the cooking time slightly. Keep an eye on the pasta to ensure it cooks well. The pasta cooks in about 12-15 minutes. Stir it often to prevent sticking. Check for doneness by tasting it. You want it to be al dente, which means firm but not hard. In this blog post, we explored the right ingredients and steps to make a delicious pasta dish. You learned about recommended pasta types, optional garnishes, and how to cook perfect pasta every time. I shared tips for a creamy sauce and how to store leftovers. Variations let you customize your meal based on your diet. You can even adapt the recipe for different servings. Enjoy crafting your next pasta dish with these ideas in mind. Happy cooking!

Creamy Mushroom Spinach Pasta (One Pot)

Indulge in the creamy mushroom spinach pasta delight that combines rich flavors and a simple cooking process perfect for any home chef. This easy recipe brings together sautéed mushrooms, fresh spinach, and indulgent cream for a comforting meal. Ready in just 30 minutes, it's a meal the whole family will love. Click through to explore this delicious recipe and make your dinner unforgettable!
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Ingredients
  

8 oz (225 g) pasta (penne or fettuccine recommended)

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 oz (225 g) mushrooms, sliced (cremini or button)

3 cups fresh baby spinach

1 cup vegetable broth (low-sodium preferred)

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (adjust to taste for spiciness)

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Aromatics: In a large, deep pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until the onion becomes translucent and soft. Stir in the minced garlic and cook for an additional 1 minute until the garlic is fragrant, being careful not to burn it.

    Cook Mushrooms: Add the sliced mushrooms to the pot, stirring well to coat with the oil. Cook for approximately 5-7 minutes, stirring occasionally, until the mushrooms release their moisture, soften, and begin to brown slightly.

      Combine Ingredients: Fold the fresh spinach into the pot, cooking just long enough for it to wilt, about 2 minutes. Then, add the dry pasta, vegetable broth, heavy cream, dried thyme, and red pepper flakes. Season with salt and freshly cracked black pepper to your liking.

        Cook the Pasta: Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 12-15 minutes. Stir occasionally to prevent sticking, and cook until the pasta is al dente and has absorbed most of the liquid.

          Add Cheese: Remove the pot from heat once the pasta is perfectly cooked. Stir in the freshly grated Parmesan cheese, allowing it to melt and combine with the sauce, creating a creamy texture. Taste and adjust the seasoning with additional salt and pepper if needed.

            Serve: Spoon the creamy mushroom spinach pasta into individual bowls. Garnish each serving generously with freshly chopped parsley for a burst of color and flavor.

              - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4