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4.5 from 30 votes

Creamy Mushroom And Spinach Pasta

A quick vegetarian pasta dish tossed in a Parmesan cheese sauce along with mushrooms and baby spinach.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoon olive oil
  • 8-10 mushrooms sliced
  • 2 garlic cloves minced
  • 150 g linguine
  • 1 cup cooking cream
  • ½ teaspoon crushed black pepper
  • ⅓ chicken stock cube
  • ½ teaspoon dried basil leaves
  • 1 cup baby spinach
  • 2 tablespoon pine nuts
  • ¼ cup Parmesan Cheese grated plus extra for topping

Instructions

    Cup of Yum
  1. Begin cooking the pasta according to the package instructions. Time it with the sauce so that you can add immediately into it. Don't rinse the pasta.
  2. Heat olive oil and cook the mushrooms on medium-high heat.
  3. When they are brown and caramelized add the garlic and saute for 2 mins. Don't burn it.
  4. Pour in the cream on medium low heat along with black pepper, chicken stock cube and basil leaves. Simmer for 4-5 mins till the cream starts thickening.
  5. Add the Parmesan cheese and stir until it melts.
  6. Add the drained pasta into the pan. And toss to coat it with the sauce.
  7. Turn off heat and mix in the baby spinach till it wilts.
  8. Transfer to your serving dish.
  9. Heat a smaller pan, toast the pine nuts on high heat.
  10. Top the pasta with toasted pine nuts and freshly grated Parmesan cheese.

Notes

  • If your cream does not thicken, sprinkle around half a teaspoon of white flour in the sauce and mix well on low heat to avoid forming any lumps.