Written for one request, published for everyone
Creamy Mushroom and Spinach Pasta
Pasta tossed in a quick pan sauce of browned mushrooms, garlic, cream and wilted spinach.
- Total
- 15 min
- Hands on
- 14 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 800 kcal
- Protein
- 21 g
- Fat
- 45 g
- Carbs
- 76 g
Method
Step 1 of 10
Bring a large pot of well salted water to a rolling boil on the hob.
salt
Step 2 of 10
Slice the mushrooms and finely chop the garlic.
chestnut mushrooms
garlic
Step 3 of 10
Add the pasta to the boiling water and cook until al dente.
pasta
Step 4 of 10
Meanwhile heat the oil and butter in a wide frying pan over high heat.
olive oil
butter
Step 5 of 10
Fry the mushrooms without stirring much until deep brown at the edges.
- chestnut mushrooms
What ‘ready’ looks like Step 6 of 10
Stir in the garlic and cook until fragrant, about 30 seconds.
- garlic
What ‘ready’ looks like Step 7 of 10
Pour in the cream, add the spinach and stir until the leaves collapse.
double cream
baby spinach
Step 8 of 10
Scoop out a mug of pasta water, then drain the pasta.
- pasta
Step 9 of 10
Toss the pasta into the sauce with the parmesan and a splash of pasta water until glossy.
- pasta
parmesan
What ‘ready’ looks like Step 10 of 10
Season with salt and pepper and serve.
- salt
black pepper
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.