Ingredients
8 ounces pasta (your choice, I love using farfalle or penne)
2 tablespoons olive oil – For sautéing and flavor.
2 cups mushrooms, sliced – Baby bellas or button mushrooms work great!
3 cloves garlic, minced – Because garlic makes everything better!
4 cups fresh spinach – Packed with nutrients.
1 teaspoon salt – Or to taste.
1/2 teaspoon black pepper – Adjust based on your preference.
1/4 cup Parmesan cheese, grated (optional) – For a cheesy sprinkle!
Red pepper flakes (optional) – If you like a little heat.
Fresh basil or parsley (optional) – To garnish and add freshness.
Instructions
Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
Sauté the mushrooms. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they’re tender and golden brown.
Add garlic and spinach. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Then, add the fresh spinach, stirring until it wilts down—this usually takes just a couple of minutes.
Season and combine. Sprinkle in the salt, black pepper, and red pepper flakes if you’re using them. Add the drained pasta to the skillet, tossing everything together. If it seems a little dry, add some of the reserved pasta water to help it coat nicely.
Cheese it up! If you like cheese, now’s the time to sprinkle in the Parmesan. Toss until everything is well combined and creamy.
Serve and garnish. Plate your mushroom and spinach pasta, garnishing with fresh basil or parsley if desired. Enjoy it hot and fresh—your family and tastebuds will thank you!
Notes
Lisa’s Real-Life Touch
Don’t worry if your pasta seems a bit sticky after cooking—just a splash of that reserved pasta water can smooth everything out! Plus, this dish is super versatile; feel free to throw in any leftover veggies or protein you have on hand. Happy cooking!