Description
This One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is a creamy, comforting Italian-American dish perfect for a quick weeknight dinner. Featuring tender sautéed mushrooms, vibrant spinach, and al dente pasta cooked in a savory Parmesan-infused broth, this vegetarian recipe delivers big flavors with minimal cleanup.
Ingredients
Scale
Vegetables & Herbs
- 4 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 3 cups baby spinach
- 2 tablespoons chopped fresh parsley (for garnish)
Pantry & Dairy
- 2 tablespoons olive oil
- 12 ounces fettuccine or linguine
- 4 cups low-sodium vegetable broth
- 1 cup milk (whole or non-dairy substitute)
- ¾ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Heat Olive Oil and Garlic: In a large deep skillet or Dutch oven, warm the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned, to release the garlic’s aromatic flavor.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until they soften and develop a golden brown color, enhancing their earthiness.
- Wilt Spinach: Stir in the baby spinach and cook for another 1 to 2 minutes until wilted, incorporating vibrant green color and nutrients into the dish.
- Add Pasta and Liquids: Pour in the uncooked pasta, vegetable broth, and milk. Stir everything together to combine and evenly submerge the pasta in liquid. Bring to a rolling boil over medium-high heat.
- Simmer Until Pasta is Cooked: Reduce the heat to medium-low and let the mixture simmer uncovered. Stir occasionally to prevent sticking and cook for 10 to 12 minutes until the pasta is tender and most of the liquid has been absorbed.
- Finish with Cheese and Seasoning: Remove the pan from heat. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Mix thoroughly until the sauce is creamy and coats the pasta evenly.
- Garnish and Serve: Sprinkle with chopped fresh parsley for a burst of color and fresh flavor. Serve immediately while hot and creamy.
Notes
- Use whole milk for a richer and creamier sauce or substitute with any plant-based milk for a dairy-free option.
- For added protein, mix in cooked chicken or shrimp before serving.
- If you prefer, short pasta shapes like penne or rotini can be used instead of fettuccine for easier stirring and shorter cooking time.
