Creamy Mushroom and Spinach Pasta (Vegetarian, 20 Minutes)

How to Make Creamy Mushroom and Spinach Pasta (Vegetarian, 20 Minutes)

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Cook the pasta until just al dente according to package directions (usually 8–10 minutes). Reserve about 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozDry pasta (penne, linguine, or spaghetti)
   • 1 tspKosher salt
   
2. 2

   Step 2: Brown the mushrooms

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3–4 minutes until nicely browned, then stir and cook another 2 minutes; add the minced garlic and freshly ground black pepper and cook until fragrant, about 30 seconds.

   For this step

   • 2 tbspOlive oil
   • 10 ozCremini or button mushrooms, sliced
   • 3 clovesGarlic, finely minced
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Wilt the spinach

   Add the baby spinach to the skillet in batches, tossing each addition until just wilted. This should take 1–2 minutes total; any excess moisture will help the sauce come together, so don't overcook the greens.

   For this step

   • 5 ozBaby spinach
   
4. 4

   Step 4: Make the creamy sauce

   Lower the heat to medium and pour the half-and-half into the pan with the mushrooms and spinach. Stir in the grated Parmesan and simmer gently until the sauce thickens slightly, about 2–3 minutes; if it seems too thick, whisk in a few tablespoons of reserved pasta water to reach the desired consistency.

   For this step

   • 1 cupHalf-and-half or light cream
   • 3/4 cupGrated Parmesan cheese
   
5. 5

   Step 5: Toss pasta with sauce

   Add the drained pasta to the skillet and toss vigorously to coat, adding reserved pasta water a splash at a time to help the sauce cling to the noodles. Cook together for 1–2 minutes so the flavors meld and the pasta finishes cooking in the sauce.
   
6. 6

   Step 6: Finish and serve

   Remove from heat and stir in the lemon juice to brighten the dish, then taste and adjust with additional salt, pepper, or cheese as desired. Serve immediately with an extra sprinkle of Parmesan and an optional pinch of red pepper flakes for heat.

   For this step

   • 1 tbspLemon juice (about 1/2 lemon)
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Cook the pasta until just al dente according to package directions (usually 8–10 minutes). Reserve about 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3–4 minutes until nicely browned, then stir and cook another 2 minutes; add the minced garlic and freshly ground black pepper and cook until fragrant, about 30 seconds.
3. Add the baby spinach to the skillet in batches, tossing each addition until just wilted. This should take 1–2 minutes total; any excess moisture will help the sauce come together, so don't overcook the greens.
4. Lower the heat to medium and pour the half-and-half into the pan with the mushrooms and spinach. Stir in the grated Parmesan and simmer gently until the sauce thickens slightly, about 2–3 minutes; if it seems too thick, whisk in a few tablespoons of reserved pasta water to reach the desired consistency.
5. Add the drained pasta to the skillet and toss vigorously to coat, adding reserved pasta water a splash at a time to help the sauce cling to the noodles. Cook together for 1–2 minutes so the flavors meld and the pasta finishes cooking in the sauce.
6. Remove from heat and stir in the lemon juice to brighten the dish, then taste and adjust with additional salt, pepper, or cheese as desired. Serve immediately with an extra sprinkle of Parmesan and an optional pinch of red pepper flakes for heat.