Creamy Mushroom & Spinach Pasta Recipe

Introduction

This creamy mushroom and spinach pasta is a quick and comforting meal that combines tender mushrooms with fresh spinach in a luscious sauce. Perfect for a cozy weeknight dinner, it’s rich, flavorful, and easy to prepare.

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 baby mushrooms, and fry for about 10 minutes until softened and lightly browned.
2. Step 2: While the mushrooms and onion cook, bring a large pot of salted water to a boil and cook the tagliatelle according to the package instructions. Drain, reserving 25ml of the pasta water before draining completely.
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 low-fat crème fraîche and grated parmesan until well combined. Then add the baby spinach and remove the pan from heat.
5. Step 5: Return the pasta to the pan with the sauce and toss together. Place the pan back on low heat and cook for about 5 minutes, until the spinach has wilted and the sauce thickens slightly. Add reserved pasta water as needed to loosen the sauce.
6. Step 6: Season with freshly ground black pepper and sprinkle with chilli flakes if you like a bit of heat. Serve immediately.

Tips & Variations

• Swap tagliatelle for any other pasta shape you prefer, such as penne or fettuccine.
• For extra depth, add a splash of white wine when cooking the mushrooms and onions.
• Use vegan crème fraîche and a plant-based parmesan to make this recipe vegan friendly.
• Add toasted pine nuts or a handful of fresh herbs like parsley for added texture and flavor.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to revive the sauce without drying it out. Avoid microwaving for a better texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the frozen spinach well to avoid excess moisture in the sauce.

Is this pasta suitable for meal prep?

It works well for meal prep, but keep the sauce slightly thicker and add reserved pasta water when reheating to restore creaminess.

Creamy Mushroom & Spinach Pasta Recipe

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★★★★★

4.9 from 72 reviews

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

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Description

A delicious and creamy mushroom and spinach pasta made with low-fat crème fraîche, sautéed mushrooms, and fresh baby spinach, tossed with tender tagliatelle and finished with Parmesan and a hint of chili flakes for a comforting vegetarian meal.

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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)

For the Pasta

• 150g tagliatelle

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Instructions

1. Sauté Onions and Mushrooms: Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and halved baby mushrooms, and cook them for about 10 minutes until they are softened and slightly browned.
2. Cook Pasta: While the mushrooms and onions cook, bring a pot of salted water to boil and cook the tagliatelle according to the package instructions, usually about 8-10 minutes, until al dente.
3. Add Garlic and Cream: Add the crushed garlic cloves to the pan with the mushrooms and onions, cooking for an additional 2 minutes to release their flavor. Then, tip in the low-fat crème fraîche and grated parmesan, stirring gently to combine into a creamy sauce. Add the baby spinach to the pan and set the sauce aside off the heat.
4. Drain Pasta and Reserve Water: Once the pasta is cooked, drain it, reserving about 25ml (2 tablespoons) of the pasta cooking water to adjust the sauce consistency later.
5. Toss Pasta in Sauce and Heat: Return the creamy mushroom sauce to low heat. Toss the drained tagliatelle into the sauce and cook gently over low heat for about 5 minutes, stirring occasionally, until the spinach wilts and the pasta is heated through.
6. Adjust Consistency and Season: Pour in some or all of the reserved pasta water to loosen the sauce to your desired consistency. Season with freshly ground black pepper and sprinkle with chilli flakes if you like a little heat.
7. Serve: Serve the creamy mushroom and spinach pasta immediately, garnished with extra parmesan if desired.

Notes

• Using low-fat crème fraîche keeps the dish creamy but lighter in calories and fat.
• Reserve some pasta water to help adjust the creaminess and sauce consistency without thinning the flavors.
• Chilli flakes are optional but add a nice subtle heat; omit if you prefer milder flavors.
• You can substitute tagliatelle with any pasta shape that holds sauce well, like fettuccine or linguine.
• For a vegan option, use a plant-based crème fraîche and vegan cheese alternatives.

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

Keywords: creamy mushroom pasta, spinach pasta, vegetarian pasta, tagliatelle recipe, easy pasta dinner, low-fat creamy pasta