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Creamy Parmesan Spinach Mushroom Pasta

A delightful blend of fresh spinach, savory mushrooms, and luscious cream in a quick, one-pan dish perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Components
  • 8 oz Bow tie pasta Can substitute with your favorite pasta shape.
  • 2 tbsp Olive oil For sautéing the vegetables.
  • 2 cloves Garlic, minced Adds flavor to the dish.
  • 1 cup Sliced mushrooms Button mushrooms work well, but other varieties can be used.
  • 2 cups Fresh spinach Look for vibrant green leaves.
  • 1 cup Heavy cream For a rich and creamy texture.
  • 1 cup Grated Parmesan cheese Freshly grated for best flavor.

Method
 

Cooking the Pasta
  1. Boil 8 oz of bow tie pasta according to package instructions until al dente, then drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add 2 cloves of minced garlic and 1 cup of sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
  3. Stir in 2 cups of fresh spinach and cook until wilted, approximately 2 minutes.
Making the Sauce
  1. Pour in 1 cup of heavy cream and bring to a simmer.
  2. Stir in 1 cup of grated Parmesan cheese until melted and combined.
Combining and Serving
  1. Add the cooked pasta to the skillet and mix well, seasoning with salt and pepper to taste.
  2. Serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat in skillet over low heat, adding a splash of cream to maintain texture.