Creamy Mushroom and Spinach Pasta
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…
Servings: 2 servings
Ingredients
- 2 tbsp olive oil
- 2 banana shallots finely sliced
- 1 large garlic clove finely sliced
- 250 g chestnut mushrooms finely sliced
- 200 g penne pasta
- 100 g baby spinach washed
- 100 g crème fraîche
- 40 g Parmesan grated (check package if vegetarian, if needed)
- ¼ tsp freshly grated nutmeg
- Salt and freshly ground black pepper to taste
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.
Nutrition
Serving: 1serving | Calories: 731kcal | Carbohydrates: 90g | Protein: 27g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 43mg | Sodium: 392mg | Potassium: 1233mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5157IU | Vitamin C: 17mg | Calcium: 392mg | Iron: 4mg