Creamy Mushroom and Spinach Pasta
Creamy Mushroom and Spinach Pasta is pasta with sauteed mushrooms, onions, and garlic in a rich cream sauce with Asiago cheese, Italian seasoning, and spinach. Red pepper flakes are added for a touch of heat. It's a delicious and satisfying meal that can be on the table in about 30 minutes!
Servings: 6 people
Calories: 595kcal
Ingredients
- 16 ounces gemelli pasta
- 3 tablespoons extra virgin olive oil
- 16 ounces white button mushrooms, cleaned and sliced
- 1 large yellow onion, diced (about 1 ½ cups)
- 2 teaspoons garlic, minced
- 1 bag (10 ounces) fresh spinach
- 1 ½ cups (357 g) heavy whipping cream
- ½ cup (120 g) chicken broth
- ½ cup (50 g) Asiago cheese, grated
- 2 teaspoons kosher salt
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- ¼ teaspoon black pepper
- fresh parsley, chopped for garnish
Instructions
- Bring a large pot of water to a boil over high heat. Add pasta and cook al dente, about 10-12 minutes. Drain the pasta and set aside.
- To a large non-stick skillet over medium heat, add oil. Once hot, add mushrooms and cook for 8-10 minutes, or until the moisture has released and they are golden brown. Transfer the cooked mushrooms to a plate and set aside.
- To the same skillet, add onions. Cook for 3-5 minutes, or until softened. Add garlic and cook for 1 more minute.
- Add cooked mushrooms, spinach, heavy cream, chicken broth, Asiago, salt, Italian seasoning, red pepper flakes, and black pepper. Cook, stirring occasionally, for 3-5 minutes or until the spinach is wilted and the Asiago is melted.
- Add the cooked pasta, tossing to coat.
- Garnish with parsley. Serve.
Nutrition
Serving: 1portion | Calories: 595kcal