Parmesan Spinach Mushroom Pasta Skillet

Creamy Parmesan Spinach Mushroom Pasta Skillet: A Quick and Easy Weeknight Meal

This one-pan Parmesan Spinach Mushroom Pasta Skillet is a lifesaver for busy weeknights. Packed with flavor and ready in under 30 minutes, it’s a crowd-pleaser that’s perfect for vegetarians or anyone who loves a creamy pasta dish.

Ingredients:

• 1 pound pasta (such as farfalle, penne, or rotini)
• 3 tablespoons olive oil
• 1 onion, diced
• 8 ounces sliced mushrooms (cremini, portobello, or white button)
• 3 cloves garlic, minced
• 10 ounces fresh spinach
• 1/2 cup low-sodium vegetable broth
• 1 cup heavy cream (or milk for a lighter option)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional)

Cooking Guide:

1. Cook the pasta according to package instructions in a large pot of salted water until al dente. Reserve about 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
3. Add the mushrooms and cook until browned, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
4. Add the spinach and cook until wilted, about 1-2 minutes.
5. Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute.
6. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste.
7. Add the drained pasta and reserved pasta water to the skillet. Toss everything together until well combined and the sauce coats the pasta.
8. Remove from heat and garnish with fresh parsley, if desired. Serve immediately and enjoy!

Tips:

• For a richer flavor, use a combination of Parmesan and Pecorino Romano cheese.
• Don’t overcook the spinach. It should just wilt slightly.
• If the sauce seems too thick, add a splash more pasta water or vegetable broth until you reach the desired consistency.
• Want to add protein? Saute diced chicken or shrimp with the mushrooms for a heartier meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.