Garlic Butter Mushroom and Spinach Pasta

• 8 ounces pasta (fettuccine or linguine)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 5 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Steps

1. 1 Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat butter and olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Add sliced mushrooms and cook until softened and golden, about 5 minutes.
5. 5 Stir in spinach and cook until wilted.
6. 6 Pour in heavy cream and simmer until slightly thickened, about 2 minutes.
7. 7 Toss cooked pasta into skillet, adding Parmesan and a splash of pasta water if needed for sauce consistency.
8. 8 Season with salt and pepper to taste. Stir in parsley if using.
9. 9 Serve immediately, garnished with extra Parmesan if desired.

Equipment

• Large pot
• Large skillet

Variations

• Add cooked shrimp or diced chicken for a non-vegetarian twist.

Substitutions

• Substitute spinach with kale for a heartier green.

Pairings

• Serve with a crisp Chardonnay or a chilled Sauvignon Blanc.

Nutrition

Tips

• For extra richness, add a splash of white wine with the mushrooms.
• Use baby spinach for quicker wilting.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a bit of cream or water.

Serving Suggestions

• Pairs well with a simple green salad or garlic bread.

FAQ