Description
A comforting one-skillet dish with creamy garlic-Parmesan sauce and earthy mushrooms, perfect for quick weeknight meals or impressing guests.
Ingredients
- 8 oz pasta of choice (penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 1 cup mushrooms, sliced (cremini or button; shiitake or oyster are great alternatives)
- 3 cloves garlic, minced
- 1 cup spinach (baby spinach or chopped kale)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add pasta and cook until al dente per package directions. Reserve 1/4 cup pasta water, then drain and set aside.
- Heat a large skillet over medium heat. Add the olive oil and warm until it shimmers.
- Add the sliced mushrooms in a single layer. Let them sauté undisturbed for a few minutes to get a golden sear. Then stir occasionally and continue cooking for 5–7 minutes until the mushrooms are nicely browned and any liquid has mostly evaporated.
- Stir in the minced garlic and cook for about 30 seconds until fragrant — don’t let it burn.
- Add the spinach and cook for 1–2 minutes until wilted (if using kale, cook a minute longer).
- Pour in the heavy cream and bring the skillet to a gentle simmer. Let it bubble for 2–3 minutes to thicken slightly.
- Stir in the grated Parmesan until melted and the sauce turns glossy. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Add the cooked pasta to the skillet and toss thoroughly to coat. Taste and season with salt and freshly ground pepper.
- Remove from heat, garnish with torn fresh basil, and serve immediately.
Notes
For a lighter version, substitute half-and-half plus cornstarch to thicken, or use a mixture of milk and cream cheese. Use gluten-free pasta if needed; cook to package timing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian