Ingredients
Scale
- 8 oz Pasta (Any type like spaghetti or penne)
- 8 oz Mushrooms (Fresh varieties such as cremini or shiitake)
- 2 tbsp Olive Oil (Can substitute with butter)
- 2–3 cloves Garlic (Freshly minced)
- 2 cups Fresh Spinach (Can substitute with kale)
- 1 cup Heavy Cream (Substitute with half-and-half or coconut milk for less calories)
- 1/2 cup Parmesan Cheese (Can use nutritional yeast for a vegan option)
- to taste Salt
- to taste Pepper
Instructions
- Cook the pasta in a large pot of salted water until al dente, usually about 8-10 minutes. Drain and set aside.
- Sauté sliced mushrooms in olive oil in a skillet over medium heat for 5-7 minutes until golden brown.
- Add minced garlic and cook for 1 minute until fragrant.
- Incorporate fresh spinach and stir until wilted, about 2-3 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Combine drained pasta with the sauce, tossing gently to coat.
- Season with salt and pepper, serve warm.