Ingredients
- Pasta: 1 pound of your favorite pasta shape. Penne, fettuccine, or farfalle work particularly well to capture the creamy sauce. Choose a high-quality pasta for the best texture and flavor.
- Mushrooms: 1 pound of mixed mushrooms, such as cremini, shiitake, and oyster. A variety of mushrooms adds complexity and depth of flavor. Clean and slice them into bite-sized pieces, ensuring they cook evenly.
- Fresh Spinach: 5 ounces of fresh spinach. Baby spinach is ideal as it’s tender and cooks down quickly. Make sure to wash it thoroughly to remove any grit.
- Heavy Cream: 1 cup of heavy cream. This is the key to the rich and luxurious creamy sauce. Using heavy cream ensures a thick and decadent texture that coats the pasta perfectly.
- Vegetable Broth: 1 cup of vegetable broth. This adds moisture to the sauce and helps to deglaze the pan, lifting up all the flavorful browned bits. Low-sodium broth is recommended to control the salt level.
- Garlic: 4 cloves of garlic. Fresh garlic is essential for building flavor in the sauce. Mince it finely or press it for even distribution and maximum aroma.
- Shallots: 2 shallots. Shallots offer a milder, sweeter onion flavor that complements the mushrooms and spinach beautifully. Finely dice them for even cooking.
- Parmesan Cheese: ½ cup of grated Parmesan cheese, plus extra for serving. Parmesan adds a salty, savory, and umami-rich element to the sauce. Use freshly grated Parmesan for the best melt and flavor.
- Butter: 2 tablespoons of unsalted butter. Butter adds richness and helps to sauté the shallots and mushrooms, creating a flavorful base.
- Olive Oil: 2 tablespoons of olive oil. Olive oil is used for sautéing and adds a fruity and slightly peppery note to the dish. Extra virgin olive oil is recommended for its superior flavor.
- Fresh Thyme: 2 sprigs of fresh thyme. Thyme adds a subtle earthy and herbaceous note that pairs wonderfully with mushrooms and spinach. Remove the leaves from the stems before adding them to the dish.
- Fresh Lemon Juice: 1 tablespoon of fresh lemon juice. Lemon juice brightens the sauce and adds a touch of acidity, balancing the richness of the cream and cheese. Freshly squeezed is always best.
- Red Pepper Flakes: ¼ teaspoon of red pepper flakes (optional). A pinch of red pepper flakes adds a subtle warmth and a little kick to the dish. Adjust the amount to your spice preference.
- Salt and Black Pepper: To taste. Season generously with salt and freshly ground black pepper to enhance all the flavors in the dish. Taste and adjust seasoning throughout the cooking process.
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. “Al dente” means the pasta should be firm to the bite, not mushy. Reserve about 1 cup of pasta water before draining. This starchy water will be used to adjust the sauce consistency later. Drain the pasta in a colander and set aside.
- Sauté Shallots and Garlic: While the pasta is cooking, heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Once the butter is melted and shimmering, add the diced shallots. Sauté the shallots for about 3-4 minutes, or until they are softened and translucent, stirring occasionally to prevent browning. Add the minced garlic to the skillet and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
- Sauté the Mushrooms: Add the sliced mushrooms to the skillet with the shallots and garlic. Increase the heat slightly to medium-high. Cook the mushrooms, stirring occasionally, for about 8-10 minutes, or until they are tender and have released their moisture. As the mushrooms cook, they will initially absorb the oil, then release their liquid. Continue cooking until the liquid evaporates and the mushrooms start to brown and caramelize slightly. This browning process is crucial for developing deep mushroom flavor. Sprinkle the fresh thyme leaves over the mushrooms during the last few minutes of cooking to infuse them with herb flavor.
- Add Spinach and Broth: Add the fresh spinach to the skillet with the mushrooms. Cook, stirring frequently, until the spinach wilts down completely, which should only take a minute or two. The spinach will dramatically reduce in volume as it cooks. Once the spinach is wilted, pour in the vegetable broth. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld. Scrape the bottom of the skillet to deglaze and incorporate any browned bits into the sauce.
- Create the Creamy Sauce: Reduce the heat to low and pour in the heavy cream. Gently stir to combine the cream with the mushroom and spinach mixture. Simmer the sauce over low heat for 5-7 minutes, or until it has thickened slightly. Avoid boiling the sauce vigorously, as this can cause the cream to separate or curdle. Stir in the grated Parmesan cheese and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy mushroom and spinach sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. The pasta water’s starch helps to bind the sauce and create a silky texture.
- Season and Serve: Stir in the fresh lemon juice. Taste the pasta and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh thyme, if desired. Serve hot and enjoy the creamy, flavorful pasta!
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 35g
- Protein: 25g