Recipe: Creamy Mushroom and Spinach Past

 

Ingredients:

• 8 ounces (about 225g) pasta of your choice (linguine, fettuccine, or penne)
• 8 ounces (about 225g) cremini mushrooms, sliced
• 3 cups fresh spinach leaves
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Prepare the Mushrooms and Spinach:

   • In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sliced mushrooms. Cook until the mushrooms are golden brown and the onions are softened, about 5-7 minutes.
   • Add the minced garlic and dried thyme to the skillet. Cook for an additional 1-2 minutes until fragrant.

3. Add the Spinach:

   • Stir in the fresh spinach leaves and cook until wilted, about 2-3 minutes.

4. Make the Creamy Sauce:

   • Pour the vegetable broth and heavy cream into the skillet. Bring the mixture to a simmer.
   • Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.

5. Combine with Pasta:

   • Add the cooked pasta to the skillet with the creamy mushroom and spinach sauce. Toss everything together until the pasta is well coated in the sauce.

6. Serve:

   • Serve the creamy mushroom and spinach pasta hot, garnished with chopped fresh parsley.

7. Enjoy!

   • Delight in the rich and comforting flavors of this creamy mushroom and spinach pasta, perfect for a satisfying weeknight dinner or a cozy meal with loved ones. Each bite is a heavenly combination of tender mushrooms, wilted spinach, and velvety pasta coated in a luscious Parmesan cream sauce.