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Easy Creamy Mushroom Spinach Pasta photo

Creamy Mushroom Spinach Pasta

This Creamy Mushroom Spinach Pasta is a comforting delight! Earthy mushrooms, vibrant spinach, and a luscious sauce create a weeknight favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 350 g pasta (your choice, fettuccine or penne works well)
For the Sauce:
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion (finely minced)
  • 1 clove garlic (lightly crushed)
  • 120 g organic spinach leaves
  • 150 g white or chestnut mushrooms (halved)
  • 100 g crème fraîche (I use Yeo Valley)
  • 2 tablespoons mild or mature cheddar (finely grated)
  • Sea salt and black pepper (to taste)

Equipment

  • Large pot for boiling pasta
  • Skillet for sautéing
  • Colander for draining pasta
  • Wooden spoon or spatula for stirring
  • Measuring spoons and cups for precise measurements
  • Knife and cutting board for chopping ingredients

Method
 

Cooking Instructions:
  1. Start by bringing a large pot of salted water to a boil. Add the pasta of your choice and cook according to the package instructions until al dente. Reserve about a cup of the pasta cooking water before draining the pasta in a colander.
  2. In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the finely minced red onion and sauté for about 2-3 minutes until it's translucent. Then, add the lightly crushed garlic and cook for an additional minute until fragrant.
  3. Add the halved mushrooms to the skillet. Sauté them for 5-7 minutes, or until they are golden brown and tender. Season with sea salt and black pepper to enhance their flavor.
  4. Once the mushrooms are ready, toss in the organic spinach leaves. Stir well until the spinach wilts down, which should take about 2 minutes.
  5. Lower the heat and add the crème fraîche to the skillet. Mix it well with the mushrooms and spinach, allowing it to melt and combine into a creamy sauce. If the sauce appears too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
  6. Add the drained pasta to the skillet and toss to coat it evenly with the creamy mushroom and spinach sauce. If needed, add more pasta water to loosen the sauce further.
  7. Finally, sprinkle the finely grated cheddar cheese over the pasta and stir until melted and incorporated. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, garnished with additional cheese or fresh herbs if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat with a splash of milk or pasta water to loosen the sauce.
  • Consider freezing the dish without cheese for up to 2 months.