creamy spinach and mushroom spaghetti

 

Indulge in a restaurant-quality pasta dish that comes together in under 30 minutes. This vegetarian recipe features tender spaghetti coated in a luxuriously creamy, garlicky sauce, packed with savory mushrooms and vibrant spinach. It's the ultimate comfort food that feels both elegant and effortless.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

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Ingredients

For the Pasta:

• 12 oz (340g) spaghetti

• Salt (for pasta water)

For the Sauce:

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 1 lb (450g) cremini mushrooms, sliced

• 4 cloves garlic, minced

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1 cup grated Parmesan cheese, plus more for serving

• 5 oz (140g) fresh baby spinach

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional, for a subtle kick)

• 1 tablespoon fresh lemon juice (optional, but recommended to brighten the flavor)

Instructions

1. Cook the Pasta:

• Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

• Before draining, reserve about 1 cup of the starchy pasta water. This is key for thinning the sauce later. Drain the pasta and set it aside.

2. Sauté the Mushrooms:

• While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.

• Add the sliced mushrooms in a single layer (cook in two batches if necessary to avoid steaming). Cook without stirring for 3-4 minutes to allow them to brown, then stir and continue cooking until they are tender and have released their moisture, about 5-7 minutes total.

3. Build the Sauce:

• Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.

• Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.

• Stir in the grated Parmesan cheese until it melts and creates a smooth, creamy sauce. Season with salt, black pepper, and red pepper flakes (if using).

4. Combine Everything:

• Add the fresh spinach to the sauce, one handful at a time, stirring until it wilts.

• Add the drained spaghetti directly to the skillet. Use tongs to toss everything together, ensuring the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

5. Final Touches and Serve:

• Remove the skillet from the heat. Stir in the fresh lemon juice, which will brighten all the flavors.

• Taste and adjust seasoning if needed.

• Divide into bowls, garnish with extra Parmesan cheese, and serve immediately.

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Serving Suggestions & Tips

• Add Protein: For a non-vegetarian version, add 2 shredded cooked chicken breasts or sautéed shrimp along with the pasta.

• Herb It Up: Stir in 2 tablespoons of chopped fresh parsley or basil right before serving for a fresh, herbal note.

• Mushroom Variety: Feel free to use a mix of your favorite mushrooms, such as shiitake or oyster, for a more complex flavor.

• Storage: This dish is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the sauce will thicken. Reheat gently on the stove with a little splash of milk or cream to loosen it up.