One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms

One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms

This one-pot pasta dish is perfect for busy weeknights. It’s packed with flavor from the garlicky Parmesan sauce, sauteed mushrooms, and fresh spinach. Plus, it all comes together in a single pot for minimal cleanup!

Ingredients:

• 12 ounces (340g) dry pasta (such as farfalle, penne, or rotini)
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces (225g) sliced mushrooms (cremini, portobello, or white button)
• 10 ounces (280g) fresh spinach
• 1/2 cup (125ml) chicken or vegetable broth
• 1/2 cup (125ml) grated Parmesan cheese
• 1/4 cup (60ml) heavy cream (optional, for a richer sauce)
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. In a large pot, bring a pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve about 1/2 cup of the pasta water before draining.
2. While the pasta cooks, heat olive oil in the same pot (or a large skillet) over medium heat. Add the onion and cook until softened and translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Stir in the sliced mushrooms and cook until softened and golden brown, about 5-7 minutes.
5. Add the spinach to the pot and cook until wilted, about 1-2 minutes.
6. Pour in the broth, Parmesan cheese, and heavy cream (if using). Season with salt and pepper to taste.
7. Drain the pasta and add it back to the pot with the sauce. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached (a light, creamy sauce).
8. Serve immediately, garnished with additional Parmesan cheese and black pepper, if desired.

Tips:

• You can substitute other vegetables for the spinach, such as chopped kale, broccoli florets, or asparagus.
• If you don’t have heavy cream, you can use milk instead, but the sauce will be slightly thinner.
• To make this dish vegetarian, use vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.