Creamy Tuscan Mushroom Pasta Skillet
A creamy skillet pasta with sauteed mushrooms, garlic, spinach, heavy cream, and Parmesan.
Equipment
- Skillet
Ingredients
Main Ingredients
- 8 oz pasta penne or spaghetti
- 8 oz fresh mushrooms such as cremini, sliced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 cup fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
Cooking
- Boil the pasta in salted water. Reserve a little pasta water, then drain.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add the mushrooms and cook until tender, about 5 minutes.
- Stir in the spinach and cook until wilted.
- Pour in the cream, season with salt and pepper, and bring to a gentle simmer.
- Add the pasta and toss to coat, adding pasta water if the sauce is thick.
- Remove from the heat and stir in the Parmesan until melted.
Notes
Refrigerate leftovers up to 3 to 4 days and reheat with a splash of milk or cream. Nutrition is an estimate.