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A comforting one-pan vegetarian pasta dish with sautéed mushrooms, fresh spinach, and pasta in a rich Parmesan cream sauce, ready in about 30 minutes.

Ingredients

Scale
  • 8 oz pasta (spaghetti, penne, or preferred shape)
  • 8 oz fresh mushrooms (cremini or shiitake), sliced
  • 2 tbsp olive oil (can substitute with butter)
  • 2–3 cloves garlic, minced
  • 2 cups fresh spinach (can substitute with kale)
  • 1 cup heavy cream (can substitute with half-and-half or coconut milk for dairy-free)
  • 1/2 cup freshly grated Parmesan cheese (can substitute with nutritional yeast for vegan)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil; cook pasta until al dente, about 8–10 minutes; drain and set aside.
  2. Heat olive oil in a skillet over medium heat.
  3. Add sliced mushrooms without overcrowding the pan and sauté 5–7 minutes until golden brown, stirring occasionally.
  4. Add minced garlic and cook about 1 minute until fragrant.
  5. Add fresh spinach and cook 2–3 minutes until wilted.
  6. Pour in heavy cream and gently bring to a simmer; add Parmesan cheese and stir until the sauce thickens and becomes silky.
  7. Add drained pasta to the skillet and toss to coat in the sauce, preferably off the heat to avoid overcooking.
  8. Taste and season with salt and pepper to your preference.

Notes

Don’t overcrowd the skillet when cooking mushrooms to ensure they brown properly., Wilt spinach gently to keep it bright and prevent mushiness., Toss pasta in the sauce off the heat to prevent noodles from getting too soft or breaking., Use fresh minced garlic right before cooking to maintain vibrant flavor., For a gluten-free version, substitute with gluten-free pasta., For a dairy-free or vegan version, substitute heavy cream with coconut or plant-based cream and Parmesan cheese with nutritional yeast., Add a pinch of crushed red pepper flakes for a spicy kick., Seasonal variations can include cherry tomatoes, roasted red peppers, zucchini slices, or fresh herbs like oregano or thyme., Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of cream or milk to restore texture., Cream sauces do not freeze well; freezing is not recommended.

Nutrition

Find it online: https://cookingcrumbs.com/easy-creamy-tuscan-mushroom-pasta-skillet-one-pan-comfort-food-bliss-easyrecipes/