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Creamy Tuscan Mushroom Pasta

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A quick, creamy pasta dish featuring sautéed mushrooms, wilted spinach, and a velvety sauce that is perfect for weeknight dinners.

Ingredients

Scale
  • 8 oz pasta of choice (penne, fettuccine, or farfalle)
  • 2 tbsp olive oil
  • 1 cup mushrooms, sliced (cremini or button)
  • 3 cloves garlic, minced
  • 1 cup spinach (baby spinach preferred)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving a small cup of pasta water.
  2. Heat the olive oil in a large skillet over medium heat until shimmering.
  3. Add the sliced mushrooms in a single layer and sauté until golden brown, about 5–7 minutes.
  4. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  5. Add the spinach and cook until just wilted, about 1–2 minutes.
  6. Pour in the heavy cream and bring to a gentle simmer until it begins to thicken.
  7. Stir in the grated Parmesan until melted and the sauce is smooth. Use reserved pasta water to loosen if needed.
  8. Add the cooked pasta to the skillet and toss to coat evenly. Warm together for one minute.
  9. Taste and season with salt and pepper.
  10. Garnish with fresh basil and serve immediately.

Notes

For a lighter sauce, use half-and-half; for a dairy-free version, replace heavy cream with coconut milk.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-tuscan-mushroom-pasta-skillet/