Mushroom and Spinach Pasta

Mushroom and Spinach Pasta


  •     8 oz Dried Spaghetti
  •     Salt (for pasta water)
  •     1 tablespoon Olive Oil
  •     ¼ Brown / Yellow Onion, finely diced
  •     2 Garlic Cloves, finely chopped
  •     6 White / Cup Mushrooms, sliced
  •     100g / 3.5 oz Baby Spinach
  •     ½ cup Heavy / Cooking Cream
  •     ¼ Parmesan Cheese, finely grated (plus more to serve)


  1.     Cook spaghetti to packet instructions. When the pasta is almost ready, begin the next steps.
  2.     Heat oil in a frying pan on medium heat, then sauté onion and mushrooms until cooked. Next, add garlic and sauté until it’s lightly brown.
  3.     Lower the heat, then add ¼ cup of pasta water, the cream and parmesan to the frying pan. Stir to dissolve parmesan and simmer for a few minutes, stirring regularly.
  4.     Add cooked pasta and the spinach to the frying pan and toss for a few minutes until the sauce thickens and clings to the pasta and the spinach is wilted.
  5.     Serve immediately with extra parmesan on top.

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