Garlic Parmesan Pasta with Spinach and Mushrooms
Ingredients:
12 oz pasta (fettuccine, penne, or spaghetti)
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup mushrooms, sliced
2 cups fresh spinach
1 cup heavy cream
½ cup whole milk
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 cup grated Parmesan cheese
Salt and black pepper, to taste
½ cup pasta water (reserved)
Fresh parsley, chopped (for garnish)
Directions:
Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add garlic and sauté until fragrant.
Add mushrooms and cook for 3-4 minutes until softened. Stir in fresh spinach and cook until wilted.
Pour in heavy cream and milk, stirring gently. Add Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 2-3 minutes.
Stir in Parmesan cheese and remaining butter, allowing the sauce to thicken. If needed, add reserved pasta water for a creamier texture.
Toss the cooked pasta into the sauce, ensuring it's fully coated. Let it simmer for 2 minutes.
Garnish with fresh parsley and extra Parmesan before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal per serving | Servings: 4