Creamy Mushroom and Spinach Pasta Recipe

Introduction

This creamy mushroom and spinach pasta is a quick and comforting dish perfect for any weeknight. Packed with flavorful mushrooms and fresh spinach, it’s both satisfying and easy to prepare. You’ll love how the parmesan and crème fraîche create a rich, velvety sauce.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 150g baby mushrooms, halved
• 150g tagliatelle
• 2 garlic cloves, crushed
• 200g low-fat crème fraîche
• 15g parmesan or vegetarian alternative, grated
• 120g baby spinach
• ½ tsp chilli flakes (optional)

Instructions

1. Step 1: Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and halved mushrooms, frying for about 10 minutes until softened and slightly browned.
2. Step 2: While the mushrooms and onion cook, boil the tagliatelle following the package instructions.
3. Step 3: Add the crushed garlic to the pan with the mushrooms and cook for an additional 2 minutes, stirring frequently.
4. Step 4: Stir in the crème fraîche and grated parmesan until well combined, then add the baby spinach and set the sauce aside.
5. Step 5: Drain the cooked pasta, reserving about 25ml of the cooking water. Toss the pasta into the creamy mushroom and spinach sauce.
6. Step 6: Return the pan to low heat, cook for around 5 minutes until the spinach wilts, stirring gently. Add a little reserved pasta water as needed to loosen the sauce.
7. Step 7: Season with black pepper to taste and sprinkle with chilli flakes if you like a bit of heat. Serve immediately.

Tips & Variations

• Use fresh herbs like thyme or parsley to brighten the flavor.
• Swap tagliatelle with other pasta shapes such as penne or farfalle for variety.
• For a vegan version, replace crème fraîche and parmesan with plant-based alternatives.
• If you prefer a richer sauce, use full-fat crème fraîche or add a splash of cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw and drain it well before adding to avoid excess moisture in the sauce.

Is this recipe suitable for gluten-free diets?

To make this recipe gluten-free, simply substitute the tagliatelle with gluten-free pasta available at most supermarkets.

Creamy Mushroom and Spinach Pasta Recipe

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★★★★★

4.9 from 136 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

This creamy mushroom and spinach pasta is a delicious and comforting vegetarian dish perfect for a quick weeknight dinner. Sautéed mushrooms and onions are combined with garlic, low-fat crème fraîche, and parmesan to create a luscious sauce tossed with tender tagliatelle and fresh baby spinach. A hint of chili flakes adds a subtle kick to balance the creaminess.

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Ingredients

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For the Sauce

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 150g baby mushrooms, halved
• 2 garlic cloves, crushed
• 200g low-fat crème fraîche
• 15g parmesan or vegetarian alternative, grated
• 120g baby spinach
• ½ tsp chilli flakes (optional)

Pasta

• 150g tagliatelle

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Instructions

1. Sauté Onion and Mushrooms: Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and halved baby mushrooms. Fry for about 10 minutes, stirring occasionally, until the onion is soft and the mushrooms have browned slightly.
2. Cook Pasta: While the mushrooms and onions cook, bring a large pot of salted water to a boil and cook the tagliatelle according to the package instructions until al dente.
3. Add Garlic and Cream Base: Add the crushed garlic to the pan with the mushrooms and onions. Cook for an additional 2 minutes, stirring to combine and release the flavors.
4. Combine Cream and Cheese: Pour in the low-fat crème fraîche and sprinkle in the grated parmesan. Stir well to create a creamy sauce, then add the baby spinach leaves. Stir to mix, then remove from heat and set aside.
5. Drain Pasta and Reserve Water: Once the pasta is cooked, drain it thoroughly, reserving about 25ml of the pasta cooking water.
6. Toss Pasta in Sauce: Add the drained pasta back into the saucepan with the creamy mushroom sauce. Return to low heat and cook gently for about 5 minutes until the spinach wilts and the flavors meld together. If needed, pour in reserved pasta water gradually to loosen the sauce to your desired consistency.
7. Season and Serve: Season with freshly ground black pepper to taste. Finish by sprinkling chilli flakes if you want a little heat. Serve immediately for a warm, comforting meal.

Notes

• For a vegan version, substitute crème fraîche and parmesan with dairy-free alternatives.
• Reserve pasta water is useful to adjust sauce consistency without thinning flavor.
• Feel free to add other herbs like thyme or parsley for extra freshness.
• Use a vegetarian parmesan alternative to keep the dish vegetarian.
• If you prefer less spice, omit the chilli flakes.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: creamy mushroom pasta, spinach pasta, vegetarian pasta recipe, quick pasta dinner, easy stovetop pasta