Ingredients
-
180g pasta (fettuccine, tagliatelle, or your favorite)
-
200g fresh mushrooms (cremini or button), sliced
-
100g fresh spinach leaves
-
2 tbsp unsalted butter
-
2 cloves garlic, minced
-
150ml heavy cream
-
30g grated Parmesan cheese (plus extra for serving)
-
1 tbsp olive oil
-
Salt & freshly ground black pepper, to taste
-
A pinch of nutmeg (optional, but highly recommended)
-
50ml pasta cooking water (reserved)
-
Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 50ml of pasta water before draining.
Tip: Always salt your pasta water—it should taste like the sea for the best flavor infusion!
In a large skillet, heat olive oil and butter over medium heat. Add sliced mushrooms and cook for 5-7 minutes until golden and tender. Stir occasionally to ensure even browning.
Pro Tip: Don’t overcrowd the pan—let the mushrooms sear for that deep, umami flavor.
Add minced garlic to the mushrooms and sauté for 1 minute until fragrant. Toss in the fresh spinach and cook until wilted, about 2 minutes.
Reduce heat to low. Pour in the heavy cream, stirring gently to combine with the mushrooms and spinach. Add grated Parmesan, a pinch of nutmeg, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
Add the cooked pasta directly into the skillet. Toss everything together, adding a splash of reserved pasta water to loosen the sauce if needed. Stir until the pasta is well coated in the creamy mixture.
Plate the pasta, garnish with extra Parmesan and freshly chopped parsley. Serve immediately with a slice of crusty bread or a side salad.