One-Pan Creamy Mushroom & Spinach Pasta
With a garlicky Parmesan cream sauce, fresh spinach and sautéed mushrooms, One-Pan Creamy Mushroom & Spinach Pasta is the ultimate meat-free comfort food!
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 8 ounces mushrooms (cremini, white button) sliced
- 4 garlic cloves minced
- 24 ounces vegetable or chicken broth (3 cups)
- 10 ounces heavy whipping cream (1 1/4 cups)
- 3/4 cup shredded Parmesan cheese
- 12 ounces dry linguine (uncooked and not fresh pasta)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cups fresh spinach
- optional garnishes: fresh parsley, crushed red pepper flakes, extra Parmesan cheese
Instructions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they have softened, turned golden brown and most of their moisture has evaporated.
- Remove the mushrooms from the pan and set aside. Reduce the heat to medium and add 2 tablespoons of butter. Once melted, stir in the garlic and cook for about 1 minute. Pour in the broth and heavy cream, stirring to combine. Season with salt and pepper. Bring the mixture to a gentle simmer, add the dry pasta directly to the pot. Stir it around so that it is submerged as much as possible. Cook according to package directions (usually 9-12 minutes) stirring frequently to prevent sticking, until the pasta is al dente.
- Reduce the heat to low. Add the Parmesan cheese and stir until melted and the sauce becomes smooth and creamy. Return the mushrooms to the pot, add the spinach and stir until just wilted, about 2-3 minutes. Garnish with fresh parsley, extra Parmesan cheese, or crushed red pepper flakes. Enjoy!
The sauce will thicken as it cools
Notes
- You can use white button mushrooms or baby bella (Cremini) mushrooms. Cremini mushrooms have a firmer texture and stronger mushroom flavor than the white button mushroom.
- We tested this recipe with both linguine and fettuccine. We found that linguine noodles were easier to cook for the "one-pan" method and the sauce coated them perfectly.
- 1 1/4 cups of heavy cream may seem like an odd measurement, but one cup just wasn't quite as saucy as we thought it needed to be.
- If you replace the heavy cream with half & half, know that the sauce is going to be lighter and thinner, and may curdle with the temperature required to properly cook the pasta. We recommend heavy cream.
Tried this recipe?Let us know how it was!