Creamy Mushroom & Spinach Pasta
Nutrition per serving
Ingredients
- 170g penne or fettuccine
- 200g chestnut mushrooms, sliced
- 150g baby spinach
- 3 garlic cloves, thinly sliced
- 1 small onion, finely diced
- 2 tbsp olive oil
- 100ml single cream
- 20g parmesan, finely grated, plus extra to serve
- Salt, black pepper, and a pinch of grated nutmeg, to taste
Instructions
Boil the pasta in salted water until just shy of al dente, then save a mug of the pasta water and drain.
Warm the olive oil, soften the onion for 3–4 minutes, then add the mushrooms and cook until golden.
Add the garlic and cook for 1 minute until fragrant.
Pour in the cream, simmer gently, and fold in the spinach a handful at a time until wilted.
Toss the pasta through the sauce with splashes of pasta water until glossy and clinging.
Season, rest for 1 minute, and serve with parmesan and cracked black pepper.
This is the dinner I reach for when I want something comforting without spending the whole evening in the kitchen. Creamy pasta, golden mushrooms, and wilted spinach, all folded through a light garlic sauce that comes together in one pan while the pasta boils. No fussy sauces, no endless steps — just good ingredients that know what they're doing. The result is a warm, satisfying plate that feels a little bit special, even though it took under half an hour.
