Creamy Mushroom and Spinach Pasta Recipe

Introduction

This creamy mushroom and spinach pasta is a comforting and flavorful dish perfect for a quick weeknight dinner. Combining tender linguine with sautéed mushrooms, fresh spinach, and a rich Parmesan cream sauce, it’s both simple and satisfying.

Ingredients

• 2 tablespoons olive oil
• 8-10 mushrooms, sliced
• 2 garlic cloves, minced
• 150 g linguine
• 1 cup cooking cream
• ½ teaspoon crushed black pepper
• ⅓ chicken stock cube
• ½ teaspoon dried basil leaves
• 1 cup baby spinach
• 2 tablespoons pine nuts
• ¼ cup Parmesan cheese, grated, plus extra for topping

Instructions

1. Step 1: Cook the pasta according to the package instructions, timing it to finish as the sauce is ready. Do not rinse the pasta after draining.
2. Step 2: Heat the olive oil in a pan over medium-high heat and cook the mushrooms until they are brown and caramelized.
3. Step 3: Add the minced garlic and sauté for 2 minutes, being careful not to burn it.
4. Step 4: Pour in the cooking cream over medium-low heat, then add the crushed black pepper, chicken stock cube, and dried basil leaves. Simmer for 4-5 minutes until the cream starts to thicken.
5. Step 5: Stir in the grated Parmesan cheese until it melts into the sauce.
6. Step 6: Add the drained pasta to the pan and toss well to coat it with the creamy sauce.
7. Step 7: Turn off the heat and mix in the baby spinach, allowing it to wilt in the warm sauce.
8. Step 8: Transfer the pasta to a serving dish.
9. Step 9: In a smaller pan, toast the pine nuts over high heat until golden.
10. Step 10: Top the pasta with the toasted pine nuts and an extra sprinkle of freshly grated Parmesan cheese before serving.

Tips & Variations

• If the cream does not thicken, sprinkle about half a teaspoon of white flour into the sauce while stirring over low heat to avoid lumps.
• For a vegetarian version, substitute the chicken stock cube with a vegetable stock cube.
• You can add a pinch of chili flakes for a subtle heat.
• Swap pine nuts with toasted walnuts or almonds for a different crunch.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or water to revive the sauce and prevent it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to use any pasta you have on hand, such as penne, fettuccine, or spaghetti. Cooking times may vary slightly, so adjust accordingly.

Is this dish suitable for a vegetarian diet?

To make it vegetarian, simply replace the chicken stock cube with a vegetable stock cube or omit it altogether. The dish will still be flavorful and creamy.

Creamy Mushroom and Spinach Pasta Recipe

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★★★★★

4.8 from 98 reviews

A rich and creamy mushroom and spinach pasta featuring tender linguine tossed in a luscious cooking cream sauce infused with garlic, basil, and Parmesan cheese, topped with toasted pine nuts for an added crunchy texture. This quick and satisfying dish combines earthy mushrooms and fresh spinach, perfect for a delicious weeknight meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta and Sauce

• 2 tablespoon olive oil
• 8–10 mushrooms, sliced
• 2 garlic cloves, minced
• 150 g linguine
• 1 cup cooking cream
• ½ teaspoon crushed black pepper
• ⅓ chicken stock cube
• ½ teaspoon dried basil leaves
• ¼ cup Parmesan cheese, grated plus extra for topping

Vegetables and Toppings

• 1 cup baby spinach
• 2 tablespoon pine nuts

Instructions

1. Cook the pasta: Begin cooking the linguine according to the package instructions. Time the pasta so that it finishes cooking just as the sauce is ready, ensuring the pasta can be added directly to the sauce without rinsing.
2. Sauté mushrooms: Heat the olive oil in a pan over medium-high heat. Add the sliced mushrooms and cook until they turn brown and caramelized, developing deep flavor and color.
3. Add garlic: Once the mushrooms are caramelized, add the minced garlic and sauté for 2 minutes carefully, ensuring it does not burn to maintain a mellow, aromatic flavor.
4. Simmer cream sauce: Reduce heat to medium-low and pour in the cooking cream. Add crushed black pepper, crumbled chicken stock cube, and dried basil leaves. Let the sauce simmer gently for 4-5 minutes until it starts to thicken slightly.
5. Add Parmesan: Stir in the grated Parmesan cheese and continue stirring until the cheese melts smoothly into the sauce, enriching it with its distinctive savory taste.
6. Toss pasta in sauce: Drain the cooked pasta (do not rinse) and immediately add it to the pan with the sauce. Toss well to coat every strand evenly with the creamy mushroom sauce.
7. Add spinach: Turn off the heat and mix in the baby spinach. Stir gently until the spinach wilts softly from the residual heat, adding freshness and color to the dish.
8. Toast pine nuts: While the pasta is resting, heat a small pan over high heat and toast the pine nuts until golden brown and fragrant, taking care not to burn them.
9. Serve: Transfer the pasta to a serving dish. Top generously with the toasted pine nuts and a final sprinkle of freshly grated Parmesan cheese for extra flavor and texture contrast.

Notes

• If the cream sauce does not thicken as expected, sprinkle around half a teaspoon of white flour into the sauce and stir well on low heat to avoid lumps, helping to achieve the desired consistency.
• Do not rinse the pasta after cooking to ensure the sauce adheres properly to the noodles.
• Carefully toast pine nuts on high heat for a short time; they burn very quickly.

Keywords: Creamy mushroom pasta, spinach pasta, linguine recipe, vegetarian pasta, easy pasta recipe, pine nuts pasta, Parmesan pasta sauce