Here’s a delicious Creamy Spinach and Mushroom Spaghetti recipe—rich, comforting, and packed with flavor. Perfect for a quick weeknight dinner!
Ingredients (serves 2–4)
- 8 oz (225 g) spaghetti or pasta of choice
- 2 tbsp olive oil or butter
- 2 cups mushrooms, sliced (button, cremini, or your choice)
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 1 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Cook the pasta:
- Boil spaghetti in salted water according to package instructions. Reserve 1/2 cup pasta water before draining.
- Sauté the mushrooms:
- In a large skillet, heat olive oil or butter over medium heat.
- Add mushrooms and cook 5–7 minutes until golden and tender.
- Add garlic and spinach:
- Stir in garlic and cook 1 minute until fragrant.
- Add spinach and cook until wilted.
- Make the creamy sauce:
- Lower heat and pour in heavy cream. Stir to combine.
- Add Parmesan cheese, stirring until melted and smooth.
- If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Combine with pasta:
- Add drained spaghetti to the skillet and toss to coat in the creamy sauce.
- Season with salt, pepper, and red pepper flakes if using.
- Serve:
- Garnish with fresh parsley and extra Parmesan.
- Serve immediately while warm.
Tips
- For extra protein, add grilled chicken or shrimp.
- Use baby spinach for quicker cooking.
- A splash of white wine added with the cream enhances flavor.
- For a lighter version, substitute cream with Greek yogurt after removing from heat (stir gently to avoid curdling).
If you want, I can also give a “super creamy, restaurant-style version” that uses a garlic-butter roux and cream reduction for a decadent, silky sauce.
Do you want me to give that version?
