Creamy Mushroom and Spinach Pasta
A deliciously creamy pasta dish featuring fresh mushrooms and vibrant spinach, perfect for a satisfying vegetarian meal.
10 min
Prep
25 min
Cook
4
Serves
650
Calories
Macros · per serving
20g protein
70g carbs
35g fat
Ingredients
For 4 servings
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 8 ounces button mushrooms
- 3 cloves garlic
- 4 cups baby spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese
- salt — to taste
- black pepper — to taste
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh parsley
Instructions
- 1
Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
- 2
In a large skillet, heat olive oil over medium heat.
- 3
Add the mushrooms and cook until they are golden brown, about 5-7 minutes.
- 4
Add minced garlic and sauté for another minute until fragrant.
- 5
Stir in the baby spinach and cook until wilted.
- 6
Pour in the heavy cream and bring to a simmer.
- 7
Add the Parmesan cheese, salt, black pepper, and nutmeg, stirring until the cheese is melted and the sauce is smooth.
- 8
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- 9
Garnish with freshly chopped parsley before serving.
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