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To make this creamy delight, gather these key ingredients: - 8 oz (225 g) fettuccine pasta - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 8 oz (225 g) mushrooms, sliced (button or cremini) - 4 cups fresh spinach, roughly chopped - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon Italian seasoning - Fresh basil leaves for garnish (optional) These ingredients work together to create a dish that is both rich and satisfying. The fettuccine holds the sauce well, while the spinach adds a burst of freshness. You can enhance the flavor with some optional ingredients: - A squeeze of lemon juice for brightness - Crushed red pepper flakes for heat - Sun-dried tomatoes for a tangy twist - Additional herbs like thyme or oregano These additions can take your pasta to the next level. Try them based on your taste! If you need to swap ingredients, here are some recommended substitutions: - Use whole wheat pasta for a healthier option. - Swap heavy cream for coconut milk for a dairy-free choice. - Replace Parmesan with nutritional yeast for a vegan twist. These substitutions ensure you can enjoy this dish no matter your dietary needs. Get creative and make it your own! First, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 8 oz of fettuccine pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside. Remember to save 1/2 cup of the pasta water for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and cook for about 3-4 minutes. You want the onion to become soft and clear. Next, add 3 minced garlic cloves and 8 oz of sliced mushrooms. Cook these for 5-7 minutes until the mushrooms are tender and browned. Then, stir in 4 cups of roughly chopped spinach. Cook until the spinach wilts, which takes about 2-3 minutes. Lower the heat on your skillet and pour in 1 cup of heavy cream. Stir it well to mix with the vegetables. Then, add 1/2 cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Let the sauce simmer for 2-3 minutes. This will help it thicken slightly and develop rich flavors. Now, it's time to bring everything together. Add the drained fettuccine to the skillet with the sauce. Toss it well so that every strand gets coated. If the sauce feels too thick, add a little of the reserved pasta water until you reach your desired creaminess. Taste the pasta and adjust the seasoning if needed. Serve it hot on plates. For a fresh touch, garnish with fresh basil leaves. This adds color and a nice aroma to your dish. Enjoy this creamy spinach mushroom pasta as a delightful weeknight meal! To cook fettuccine just right, start with a large pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add the fettuccine. Cook it according to the package instructions. This is usually around 8-10 minutes for al dente. Stir the pasta occasionally to prevent sticking. When it's done, drain the pasta in a colander but save some pasta water. This water can help thin your sauce later. You can make the cream sauce your own with simple tweaks. Try adding garlic powder or red pepper flakes for heat. You can also mix in different cheeses like mozzarella or feta for a unique taste. For a lighter sauce, swap heavy cream for half-and-half or even a plant-based cream. Fresh herbs like thyme or parsley can add a fresh twist. Be sure to taste as you go to find your perfect flavor. Avoid overcooking the pasta. It should be firm, not mushy. When cooking the mushrooms, make sure not to crowd the pan. If you add too many at once, they will steam instead of brown. Also, don't forget to reserve pasta water. This step saves you from a too-thick sauce. Lastly, always taste your dish before serving. Adjust the salt and pepper to ensure a balanced flavor. {{image_2}} You can make this dish vegan by switching out a few key ingredients. Use plant-based cream instead of heavy cream. Coconut cream or cashew cream works great. Replace Parmesan cheese with nutritional yeast or a vegan cheese. This keeps the creamy texture and rich flavor. Adding protein makes this meal heartier. For chicken, cook bite-sized pieces in the skillet before adding onions. For shrimp, add them after the mushrooms are tender. They only need a few minutes to cook. Tofu is an excellent option too. Press and cube it, then sauté until golden before adding to the pasta. If you need a gluten-free option, choose gluten-free fettuccine. Many brands offer tasty alternatives made from rice or chickpeas. Cook them the same way as regular pasta. Just be careful not to overcook them; they can get mushy quickly. You still get all the creamy goodness without the gluten! To keep your creamy spinach mushroom pasta fresh, store it in an airtight container. Let the pasta cool to room temperature before sealing it. Place the container in the fridge. It will stay good for up to three days. When you're ready to eat your leftovers, heat them gently. You can use a microwave or a skillet. If using a microwave, cover the dish with a lid or wrap to keep moisture in. Heat for 1-2 minutes, stirring halfway through. If using a skillet, add a splash of water or cream to keep it creamy. Cook on low until heated through. You can freeze this pasta dish for later use. Place cooled pasta in a freezer-safe container. Make sure to leave some space at the top for expansion. It will stay fresh for about two months. When ready to eat, let it thaw in the fridge overnight. Reheat as mentioned above. Yes, you can use frozen spinach. Just thaw and drain it well before adding it to the dish. Frozen spinach is a great time saver. It also works well in this recipe. Fresh spinach may have a brighter taste, but frozen is still tasty. To make this dish dairy-free, swap the heavy cream with coconut cream or a cashew cream. Use nutritional yeast instead of Parmesan cheese. Both options keep the creamy texture. They also add rich flavors without dairy, making this dish still enjoyable. This pasta goes well with a simple green salad. A side of garlic bread works great too. You can also serve it with roasted vegetables. These sides balance the creamy pasta and add nutrition. Yes, you can make this dish ahead of time. Cook the pasta and sauce separately, then combine them before serving. Store them in the fridge for up to three days. Just reheat everything on the stove, adding a splash of water if needed. This blog post covered all you need for creamy spinach mushroom pasta. We explored the key ingredients, step-by-step cooking tips, and ways to customize your dish. You learned about making it vegan or gluten-free, along with storage tips and reheating. In cooking, details matter. Keep trying new ideas and making this recipe your own. Enjoy a delicious meal that will impress everyone!

Creamy Spinach Mushroom Pasta

Indulge in a delightful Creamy Spinach Mushroom Pasta that’s perfect for a quick weeknight dinner. This rich and flavorful dish combines fettuccine with fresh spinach, tender mushrooms, and a luscious cream sauce, making it a favorite for any pasta lover. Ready in just 30 minutes, it’s easy to whip up and sure to impress! Click to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

8 oz (225 g) fettuccine pasta

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 oz (225 g) mushrooms, sliced (button or cremini)

4 cups fresh spinach, roughly chopped

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

1 teaspoon Italian seasoning

Fresh basil leaves for garnish (optional)

Instructions
 

Cook Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes.

      Add Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes.

        Make Sauce: Lower the heat and pour in the heavy cream, stirring well to combine. Add in the grated Parmesan cheese, Italian seasoning, salt, and pepper. Allow to simmer for 2-3 minutes until the sauce thickens slightly.

          Combine Pasta: Add the drained pasta to the sauce, tossing well to coat. If the sauce is too thick, stir in a little reserved pasta water until desired consistency is reached.

            Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves for a touch of color and flavor.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4