Description

Indulge in the rich flavors of this creamy mushroom and spinach pasta. This dish combines earthy mushrooms, fresh baby spinach, and nutty Parmesan cheese in a luscious cream sauce, all tossed with perfectly cooked linguine. Toasted pine nuts add a delightful crunch and extra depth of flavor to this comforting pasta dish.

Ingredients

Scale

For the Pasta:

2 tbsp olive oil
8–10 mushrooms, sliced
2 garlic cloves, minced
150 g linguine

For the Cream Sauce:

1 cup cooking cream
1/2 tsp crushed black pepper
1/3 chicken stock cube
1/2 tsp dried basil leaves
1 cup baby spinach
2 tbsp pine nuts
1/4 cup Parmesan cheese, grated plus extra for topping

Instructions

Cook the Pasta: Begin cooking the linguine according to package instructions.
Sauté Mushrooms: Heat olive oil and cook the sliced mushrooms until browned.
Add Garlic: Stir in minced garlic and sauté for 2 minutes.
Make the Cream Sauce: Pour in the cooking cream, black pepper, chicken stock cube, and basil leaves. Simmer until the sauce thickens.
Finish the Sauce: Stir in grated Parmesan cheese until melted.
Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to coat.
Add Spinach: Mix in baby spinach until wilted.
Toast Pine Nuts: Toast pine nuts in a separate pan until golden.
Serve: Transfer the pasta to a serving dish, top with toasted pine nuts and extra Parmesan cheese.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 3g
Sodium: 320mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 10g
Cholesterol: 65mg

Keywords: Creamy Mushroom Pasta, Spinach Linguine, Pasta with Cream Sauce, Mushroom and Spinach Recipe