Anne guides you through a simple weeknight pasta that comes together in about 20 minutes. Ideal for a “meatless Monday,” this spinach and mushroom pasta is quick to prep—especially if you buy pre-sliced mushrooms.
The full printable recipe is linked above, but here’s a concise ingredient list to help with your grocery planning:
- Produce: Mushrooms (16 oz, or 8 oz if you prefer less), fresh spinach (10 oz bag), 1 medium onion, 4 cloves garlic
- Dairy: ½ cup heavy cream, 2 oz Parmesan (plus extra for garnish)
- Pantry/Other: 8 oz short pasta such as penne, 2 tablespoons olive oil (plus a little extra to toss with the pasta if you finish it before the sauce), ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon Italian seasoning
To prepare: cook the pasta according to package directions while you sauté the onions and mushrooms in olive oil until softened and lightly browned. Add the garlic and cook briefly, then stir in the heavy cream, Parmesan, salt, pepper, and Italian seasoning. Allow the sauce to simmer until it thickens slightly, then fold in the spinach and cook until just wilted. Combine the drained pasta with the sauce, toss to coat, and serve with additional Parmesan on top.
Tips: buy pre-sliced mushrooms to cut prep time, reserve a little pasta cooking water to loosen the sauce if needed, and taste for seasoning before serving. This straightforward recipe is flexible—reduce the cream for a lighter dish or add red pepper flakes for heat.