Description
A creamy and delicious Parmesan Spinach Mushroom Pasta Skillet featuring perfectly cooked pasta tossed with sautéed mushrooms, garlic, fresh spinach, and a luscious Parmesan cream sauce. This easy stovetop meal is vegetarian-friendly and perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta and Sauce
- 8 ounces penne or rotini pasta
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tablespoon butter (optional)
Instructions
- Cook the Pasta: Cook the pasta according to the package directions until al dente, then drain and set aside to be added to the sauce later.
- Sauté Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they are browned and tender.
- Add Aromatics and Seasonings: Stir in the minced garlic, salt, black pepper, and Italian seasoning. Cook for 30 seconds until fragrant, making sure not to burn the garlic.
- Deglaze the Pan: Pour in the vegetable broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan to enhance flavor.
- Add Cream and Butter: Stir in the heavy cream and butter (if using), then reduce the heat to low to prepare for combining the pasta.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss to coat the noodles evenly with the creamy mushroom sauce.
- Add Cheese: Stir in the freshly grated Parmesan cheese until melted and the sauce becomes creamy and cohesive.
- Wilt Spinach: Add the fresh baby spinach and cook for 1 to 2 minutes until just wilted, giving the dish a fresh, vibrant finish.
- Serve: Taste and adjust the seasoning if needed. Serve immediately while warm and creamy.
Notes
- For added protein, grilled chicken or shrimp can be stirred in before serving.
- You can substitute half-and-half for the heavy cream for a lighter sauce.
- Use fresh Parmesan cheese for best flavor and texture.
- Spinach can be substituted with kale or Swiss chard if preferred.
