Creamy Mushroom and Spinach Pasta

An elegant vegetarian dish made with simple ingredients!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 298kcal

3/4 pound whole wheat farfalle or pasta of choice use gluten-free to make this recipe gluten-free
2 teaspoons extra virgin olive oil
10 ounces sliced shiitake mushrooms or creminis
1/2 cup chopped shallots
2 cloves minced garlic
3 cups baby spinach
Kosher salt and fresh ground black pepper to taste
1/4 cup white wine or low sodium vegetable broth
1/2 cup half and half
1/2 cup shredded parmesan cheese
2 tablespoons chopped flat leaf parsley

Cook the pasta according to package instructions.
Heat the olive oil in a large skillet over medium-high heat.
When the skillet is hot add in the shallots, garlic, mushrooms, salt and pepper and sauté until the mushrooms are tender, about 5 minutes.
Add in the spinach and sauté until it wilts, about 3 minutes.
Add in the wine and cook 2 minutes or until liquid evaporates, stirring occasionally.
Remove from the heat and stir in the pasta, half and half, parmesan cheese and parsley until everything is combined.
Taste for seasoning and top with more parsley before serving.

SUBSTITUTIONS

Mushrooms: You can substitute with any type of button mushrooms - baby bella are another great choice.
Half and Half: You can substitute with heavy cream.

STORAGE

Storing: Store this pasta in your fridge in an airtight container for 3-4 days.
Freezing: Although the texture of the mushrooms will change a bit after thawing, this pasta can be frozen in a freezer-safe bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Reheating: Pasta will continue absorbing sauces and flavors as it sits. This means the sauce may not be as creamy or thick when reheating. For best results, reheat in a skillet over medium heat while adding vegetable stock and/or cream to help bring the sauce back together until warmed through and desired texture is reached.