**Creamy Parmesan Spinach Mushroom Pasta Recipe**
Servings: 4-6
**Ingredients:**
* 12 oz (340g) pasta of your choice (e.g., fettuccine, linguine, or pappardelle)
* 2 cups (475ml) chicken or vegetable broth, warmed
* 2 tablespoons (30g) unsalted butter
* 1 medium onion, finely chopped
* 2 cups (250g) mixed mushrooms (button, cremini, shiitake), sliced
* 2 cloves garlic, minced
* 1 cup (250g) fresh spinach leaves
* 1 cup (250g) grated Parmesan cheese
* 1/2 cup (120ml) all-purpose flour
* 1 cup (250ml) heavy cream
* Salt and pepper, to taste
* Fresh parsley, chopped (optional)
**Tips and Variations:**
* Use a variety of mushrooms, such as oyster, chanterelle, or porcini, for a unique flavor profile.
* Substitute chicken or vegetable broth with white wine for added depth of flavor.
* Add 1-2 teaspoons of dried thyme or oregano for an Italian-inspired flavor.
* Use frozen spinach instead of fresh; simply thaw and squeeze dry before using.
* Substitute goat cheese or feta for Parmesan for a tangier flavor.
* Add cooked bacon, prosciutto, or pancetta for a smoky, savory flavor.
* Use all-purpose flour as a thickening agent or substitute with cornstarch or cream cheese for a lighter sauce.
**Cooking Steps:**
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. **Sauté the onion and mushrooms:** In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Season with salt and pepper to taste.
3. **Add garlic and spinach:** Add the minced garlic and cook for 1 minute, until fragrant. Add the fresh spinach leaves and cook until wilted, about 2-3 minutes.
4. **Make the sauce:** In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and whisk to combine, cooking for 1-2 minutes. Gradually pour in the warmed broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes. Remove from heat and stir in the heavy cream and Parmesan cheese until smooth. Season with salt and pepper to taste.
5. **Combine the pasta, sauce, and mushrooms:** Add the cooked pasta to the saucepan with the sauce. Toss to combine, ensuring the pasta is well coated. Add the reserved pasta water if the sauce seems too thick. Stir in the sautéed mushroom and spinach mixture.
6. **Serve and garnish:** Serve the Creamy Parmesan Spinach Mushroom Pasta hot, topped with chopped parsley and additional Parmesan cheese if desired.
**Tips for Correct Cooking Techniques:**
* Use a low-heat skillet to prevent browning or burning the onion and mushrooms.
* Whisk constantly when adding the broth to the flour mixture to prevent lumps.
* Stir the saucepan frequently when making the sauce to ensure even heat distribution.
* Don't overcook the pasta, as it can become mushy and unappetizing.
* Adjust the amount of cream and Parmesan cheese to achieve your desired level of creaminess and richness.
Enjoy your creamy and delicious Creamy Parmesan Spinach Mushroom Pasta!
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