Oooh, cozy and classy 😍
Here’s a Creamy Spinach & Mushroom Spaghetti that’s rich, comforting, and easy enough for a weeknight—but good enough to impress.
🍝 Creamy Spinach & Mushroom Spaghetti
Ingredients (Serves 4)
- 12 oz (340 g) spaghetti
- 2 tbsp olive oil or butter
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning (optional)
- 1 cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- Optional: red pepper flakes, lemon zest, extra Parmesan
👩🍳 Instructions
1. Cook the Pasta
- Boil spaghetti in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2. Sauté Mushrooms
- Heat olive oil or butter in a large skillet over medium heat.
- Add mushrooms in a single layer. Cook 5–6 minutes until browned and tender.
- Add garlic, salt, pepper, and Italian seasoning. Cook 30 seconds until fragrant.
3. Make the Creamy Sauce
- Pour in the cream and simmer gently for 3–4 minutes.
- Stir in Parmesan until smooth and slightly thickened.
- Add a splash of reserved pasta water if the sauce feels too thick.
4. Add Spinach
- Toss in spinach and cook just until wilted (about 1 minute).
5. Combine
- Add spaghetti to the sauce and toss until fully coated.
- Adjust seasoning and texture with more pasta water if needed.
✨ Serving Suggestions
- Finish with extra Parmesan
- Add red pepper flakes for heat
- A squeeze of lemon brightens everything
- Serve with garlic bread or a simple side salad
🔄 Variations
- Protein boost: Add grilled chicken, shrimp, or crispy bacon
- Vegan version: Use coconut cream or cashew cream + nutritional yeast
- Extra richness: Stir in a spoon of cream cheese
- Herb upgrade: Fresh basil or thyme
💡 Pro tip: Let the mushrooms brown properly before adding liquid—this gives the sauce deep, savory flavor.
If you want, I can turn this into a one-pan recipe, a lighter version, or a baked pasta with a cheesy top.
