5 from 9 votes
30-Minute Spinach and Mushroom Pasta in a Light Cream Sauce
In just 30 minutes have a luxurious dinner on the table. The whole family will love this veggie-loaded pasta dish, with penne tossed in a light cream sauce with hearty mushroom slices and bright green spinach.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
646 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 16 ounces pennoni pasta or penne
- 16 ounces baby bella mushroom
- 4 Tablespoons butter unsalted
- ½ cup shallot
- ¼ teaspoon red pepper flakes
- 4 cloves garlic minced
- ½ teaspoon italian herb blend
- ¼ cup white wine or additional stock, dry
- 1 ¼ cups vegetable stock
- ⅓ cup half and half or heavy cream
- ¼ cup Parmesan Cheese grated
- 3 cups baby spinach leaves roughly chopped
- parsley for garnish, fresh
Instructions
- Fill a large stock pot with salted water and heat over high heat to bring to a boil for the pasta. Once the water boils, cook the pasta 1-2 minutes less than al dente. Drain, but do not rinse. In the meantime, continue on with the sauce.
- In a large skillet over medium heat, add sliced mushrooms in an even layer. Let them be until the water begins to release, then stir occasionally. Cook for 8-10 minutes until most of the water has evaporated and they are about halved in size.
- Add the butter to the skillet to melt. Add finely diced shallot along with ¼ teaspoon fine sea salt and red pepper flakes. Satue for 3-4 minutes. Add the minced garlic and Italian seasoning, cooking for an additional minute.
- Deglaze the skillet with dry white wine (or vegetable stock). Simmer for 2-3 mins Then add the remaining vegetable stock and bring to a simmer simmer; you may need to increase the heat. Simmer for 6-8 minutes until the sauce has reduced. Be sure to taste test and add additional salt as needed. By this time, the pasta should be drained or about ready.
- Stir the half and half and parmesan cheese into the sauce. Add the spinach and begin to wilt in. Toss in the pasta until coated, cooking in the sauce for 1-2 minutes until the pasta is to al dente.
- Serve immediately with fresh parsley and parmesan to garnish as desired. Enjoy!
Cup of Yum
Notes
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Calories
646kcal
(32%)
Carbohydrates
98g
(33%)
Protein
22g
(44%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
43mg
(14%)
Sodium
454mg
(19%)
Potassium
904mg
(19%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
2780IU
(56%)
Vitamin C
12mg
(13%)
Calcium
148mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 646
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 98g | 33% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 454mg | 19% |
| Potassium | 904mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2780IU | 56% |
| Vitamin C | 12mg | 13% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.