Ingredients
– 12 oz pasta of your choice (penne, fusilli, or fettuccine)
– 2 cups fresh spinach, chopped
– 8 oz mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup heavy cream or full-fat coconut milk for vegan option
– 1 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and freshly ground black pepper to taste
– Red pepper flakes (optional for a spicy kick)
– Fresh basil or parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until golden, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another minute until fragrant. Stir in chopped spinach and cook until wilted.
- Reduce heat to low, pour in heavy cream, and stir to combine with vegetables. Add grated Parmesan cheese until melted and creamy. Season with salt, pepper, and red pepper flakes if using.
- Add cooked pasta to the skillet with the sauce. Toss until evenly coated and heated through. Adjust consistency with pasta water or additional cream if needed.
- Serve hot, garnished with fresh basil or parsley if desired, and enjoy this delicious creamy veggie pasta skillet.
Notes
- Use your favorite pasta shape for variety, such as penne or fusilli.
- For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.
- Add extra vegetables like roasted cherry tomatoes or zucchini to customize the dish.
- To enhance flavor, finish with a squeeze of lemon juice or a drizzle of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 80 mg