I stole this recipe for Spinach Mushroom Pasta from errenskitchen.com. This easy to make pasta recipe can be served as main dish or side dish. Garlic and mushrooms cook in a skillet until tender. Then spinach is added and cooked until wilted. Next half-and-half is added and simmered until thickened. Cooked pasta is added with parsley and grated Parmesan cheese. Everything is tossed together before serving. This recipe is delicious way to eat vegetables.

The ingredients for this recipe are: 2 tbsp olive oil, 6 garlic cloves, 1 lb mushrooms, 2 ¼ cups half-and-half, 1 lb pasta, 8 oz spinach, 1 cup freshly grated Parmesan cheese, 2 tbsp parsley, salt and pepper to taste

Heat 2 tablespoons of olive oil in a large deep skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Then add the sliced mushrooms to the skillet, seasoning them with salt and pepper.

Stir and cook until mushrooms are golden and tender, about 8 minutes. Then add the spinach to the skillet with the mushrooms, allowing it to wilt and meld into the mixture.

Once the spinach is wilted, pour in the half-and-half and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the sauce slightly thickens, about 4 minutes.

Next add the grated Parmesan cheese and parsley.

Then add the cooked and drained pasta.

Toss everything together until well combined.

Taste the dish and season with salt and pepper, as desired.

If you liked this recipe for Spinach Mushroom Pasta then you can also try Spinach Mushroom Orzo, Parmesan Spinach Mushroom Pasta Skillet, Creamy Mushroom Spinach Orzo or One-Pot Creamy Chicken Marsala Pasta.

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Spinach Mushroom Pasta

This easy to make pasta recipe can be served as main dish or side dish. Garlic and mushrooms cook in a skillet until tender. Then spinach is added and cooked until wilted. Next half-and-half is added and simmered until thickened. Cooked pasta is added with parsley and grated Parmesan cheese. Everything is tossed together before serving.

Course Entree

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4 people

Ingredients

• 2 tbsp olive oil
• 6 garlic cloves minced
• 1 lb mushrooms cleaned and sliced
• 2 ¼ cups half-and-half
• 1 lb pasta
• 8 oz spinach
• 1 cup freshly grated Parmesan cheese
• 2 tbsp parsley chopped
• Salt and pepper to taste

Instructions

1. Cook pasta according to package, a few minutes before al dente, it will finish cooking in the sauce. Reserve about half of cup of pasta cooking water.
2. Heat 2 tablespoons of olive oil in a large deep skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Then add the sliced mushrooms to the skillet, seasoning them with salt and pepper. Stir and cook until mushrooms are golden and tender, about 8 minutes.
4. Add the spinach to the skillet with the mushrooms, allowing it to wilt and meld into the mixture.
5. Once the spinach is wilted, pour in the half-and-half and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the sauce slightly thickens, about 4 minutes.
6. Combine the drained pasta with the sauce in the skillet, along with the parsley and grated Parmesan cheese. Toss everything together until well combined.
7. Gradually add half of the reserved pasta water, continuing to toss the pasta until it’s well coated and finishes cooking. If the sauce become too thick, add more water.
8. Taste the dish and season with salt and pepper, as desired.