🍝 Creamy Mushroom and Spinach Pasta

Ingredients:

• 250g (9 oz) pasta (penne, fettuccine, or spaghetti)

• 2 tbsp olive oil or butter

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 250g (9 oz) mushrooms, sliced (button, cremini, or mixed)

• 2 cups fresh spinach leaves

• 1 cup heavy cream (or cooking cream)

• 1/2 cup grated Parmesan cheese

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme (optional)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta: Boil pasta in salted water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.

2. Sauté veggies: Heat olive oil/butter in a large pan. Add onions and sauté until soft. Stir in garlic.

3. Cook mushrooms: Add mushrooms, season with salt and pepper, and cook until golden brown and tender.

4. Add spinach: Toss in spinach and cook until just wilted.

5. Make the sauce: Pour in cream, oregano, and thyme. Let it simmer for 2–3 minutes.

6. Add cheese: Stir in Parmesan until the sauce thickens and becomes creamy. Adjust seasoning.

7. Combine pasta: Add the cooked pasta to the sauce. Mix well, adding reserved pasta water if needed for creaminess.

8. Serve: Garnish with parsley and extra Parmesan. Serve hot.

❓ Q&A

Q1: Can I use milk instead of cream?
👉 Yes, but the sauce will be thinner. To thicken, add 1 tsp flour or cornstarch mixed with water before adding milk.

Q2: What type of mushrooms work best?
👉 Cremini, button, or shiitake mushrooms give the best flavor. A mix works wonderfully.

Q3: Can I make it dairy-free?
👉 Yes, use coconut cream or cashew cream instead of heavy cream and nutritional yeast instead of Parmesan.

Q4: Can I add protein?
👉 Absolutely! Grilled chicken, shrimp, or even crispy tofu pair perfectly.

Q5: How do I store leftovers?
👉 Store in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk or cream to loosen the sauce.