Get the Recipe 30-Minute Spinach and Mushroom Pasta in a Light Cream Sauce

Name: Get the Recipe 30-Minute Spinach and Mushroom Pasta in a Light Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 16 16 ounces pennoni pasta; 16 16 ounces baby bella mushrooms; 4 4 Tablespoons unsalted butter; ½ ½ cup shallot; ¼ ¼ teaspoon red pepper flakes; 4 4 cloves garlic; ½ ½ teaspoon italian herb blend; ¼ ¼ cup dry white wine; 1 ¼ 1 ¼ cups vegetable stock; ⅓ ⅓ cup half and half; ¼ ¼ cup grated Parmesan cheese; 3 3 cups baby spinach leaves; fresh parsley

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5.0

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
646 kcal
Course
Dinner
Cuisine
Italian

Get the Recipe 30-Minute Spinach and Mushroom Pasta in a Light Cream Sauce

Uri Fleming

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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.

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Ingredients

Servings

16 16 ounces pennoni pasta or penne
16 16 ounces baby bella mushrooms
4 4 Tablespoons unsalted butter
½ ½ cup shallot
¼ ¼ teaspoon red pepper flakes
4 4 cloves garlic minced
½ ½ teaspoon italian herb blend
¼ ¼ cup dry white wine or additional stock
1 ¼ 1 ¼ cups vegetable stock
⅓ ⅓ cup half and half or heavy cream
¼ ¼ cup grated Parmesan cheese
3 3 cups baby spinach leaves roughly chopped
fresh parsley for garnish

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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!

Equipments used:

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition Information

Show Details

Calories 646kcal (32%) Carbohydrates 98g (33%) Protein 22g (44%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 43mg (14%) Sodium 454mg (19%) Potassium 904mg (26%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 2780IU (56%) Vitamin C 12mg (13%) Calcium 148mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 646 kcal

% 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%