Description
This Parmesan Spinach Mushroom Pasta Skillet is a quick and delicious vegetarian meal, featuring tender mushrooms sautéed with garlic and fresh spinach, combined with pasta and a creamy Parmesan sauce. Ready in just 25 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz pasta (penne or bowtie works well)
Sauce and Vegetables
- 2 tbsp olive oil or butter
- 8 oz mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or milk (optional, for a creamier sauce)
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
- Sauté Mushrooms: In a large skillet, heat olive oil or butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes.
- Add Garlic and Spinach: Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Then add the fresh spinach and cook until wilted, about 2-3 minutes.
- Combine with Pasta: Add the cooked pasta to the skillet with the vegetables. Stir in the grated Parmesan cheese and heavy cream or milk if using, mixing until well combined. Season with salt, pepper, and red pepper flakes if desired.
- Serve: Garnish the pasta skillet with fresh chopped parsley and additional Parmesan cheese if preferred. Serve warm and enjoy your meal!
Notes
- You can substitute heavy cream with milk for a lighter sauce or omit it entirely for a less creamy texture.
- Choose button or cremini mushrooms depending on your flavor preference; cremini are slightly earthier.
- Red pepper flakes add a mild heat, but you can omit them for a milder dish.
- For gluten-free option, use gluten-free pasta.
- This dish can be easily doubled for larger servings.
