Why do you add pasta water to the sauce?

As the pasta cooks in the boiling water, it releases starch - thus creating a starchy pasta water. When you add this to your pasta sauces, it helps to bind and thicken them. If you have a buttery or oily sauce, it will help them become creamy and non-greasy. Put simply, adding a splash of pasta cooking water to your sauce will help you create the most delicious, silky smooth, pasta sauce.

Can I make this Creamy Mushroom and Spinach Pasta suitable for vegans?

Yes! It is vegetarian-friendly if you check your Parmesan is vegetarian friendly. Then all you need to make it suitable for vegans is opt for a vegan crème fraîche. Oatly has a Creamy Oat Fraiche which I suspect would work really well - or you could try using Boursin Plant-Based for a delicious garlic and herb twist.

How should I store and reheat this dish?

Any leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days. Reheat in the microwave for around 2 minutes or until piping hot.

Creamy Mushroom and Spinach Pasta

Name: Creamy Mushroom and Spinach Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: English
Ingredients: 2 tbsp olive oil; 2 banana shallots, finely sliced; 1 large garlic clove, finely sliced; 250g chestnut mushrooms, finely sliced; 200g penne pasta; 100g baby spinach, washed; 100g crème fraîche; 40g Parmesan, grated (check package if vegetarian, if needed); ¼ tsp freshly grated nutmeg; Salt and freshly ground black pepper, to taste

Creamy Mushroom and Spinach Pasta

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This Creamy Mushroom & Spinach Pasta is my weeknight go to. magine perfectly cooked penne, with pan-fried garlic mushrooms, in a rich and creamy spinach, Parmesan and crème fraîche sauce. Simply delicious…

Author: Margie Nomura
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: Serves 2
Category: Pasta
Method: Stove Top
Cuisine: English
Diet: Vegetarian

Ingredients

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2 tbsp olive oil
2 banana shallots, finely sliced
1 large garlic clove, finely sliced
250g chestnut mushrooms, finely sliced
200g penne pasta
100g baby spinach, washed
100g crème fraîche
40g Parmesan, grated (check package if vegetarian, if needed)
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper, to taste

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Instructions

Heat the oil in a medium-sized non-stick frying pan set over a medium heat. Once hot add the shallots and cook for about 5 minutes, stirring often, until starting to soften.
Add the garlic and cook for about 1 minute, stirring to ensure it doesn’t catch and burn. Add the mushrooms and cook for another 10-12 minutes, stirring often.
Meanwhile, bring a well salted saucepan of water to the boil, add the pasta and cook for 1 minute less than the packet instructions. Drain well, reserving the pasta water.
Add the spinach leaves to the mushrooms and cook for 2 minutes, stirring until wilted. Increase the heat and stir in the crème fraîche. Add 2 tbsp of the reserved pasta water and half the Parmesan. Mix well to form a smooth and creamy sauce.
Add the drained pasta and stir everything together - the pasta should be coated in the creamy, silky sauce. Add more pasta water and/or crème fraîche as needed.
Add the nutmeg and season to taste.
Spoon into bowls and sprinkle with the remaining Parmesan. Season generously with pepper and serve.

Notes

To store: Any leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days.

To reheat: Reheat in the microwave for around 2 minutes or until piping hot.

To freeze: I wouldn't recommend freezing as it's best made fresh. The pasta can turn a grainy texture. Since it only takes 25 mins, it's a quick one anyway!

Make Ahead: You can fry the shallots, garlic and mushrooms a few hours earlier but I wouldn't recommend making the whole sauce in advance as the pasta water is a key ingredient and you need the pasta to be boiling for that. If you want to fry the mushrooms in advance, follow steps 1 & 2 then transfer to a bowl and cover with clingfilm. Place in the fridge. When ready to use, place back in a frying pan, heat up again and then add the spinach and continue on from step 3.

Pasta: you could swap the penne for any dried pasta of your choice. Fresh pasta, like linguine or spaghetti, would also be delicious - just remember to adjust the weight and cooking time accordingly.

Make it plant-based: you can easily make this Creamy Mushroom and Spinach Pasta veggie friendly by using a vegetarian alternative to Parmesan - I like Gran Moravia, but a strong Cheddar would be equally tasty. Go one step further and make it vegan by using a vegan crème fraîche too.

Pangrattato: if you want to add a bit of texture, sprinkle with a pangrattato (fried herby breadcrumbs) before serving. I love adding different herbs or lemon zest to the breadcrumbs to add extra flavour.

Find it online: https://desertislanddishes.co/creamy-mushroom-spinach-pasta/