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Creamy Spinach and Mushroom Pasta

How to improve on a classic creamy pasta? Add spinach and mushrooms for flavor, then broil briefly to create a crisp golden-brown crust. This is a perfect choice for a chilly spring night.


  • Kosher salt
  • 4 Tbs. unsalted butter
  • 1/2 medium yellow onion, diced
  • 1 lb. cremini mushrooms, sliced 1/4 inch thick
  • 5 oz. baby spinach
  • 1-1/2 cups heavy cream
  • 6 oz. finely grated Parmigiano-Reggiano (about 3-1/2 cups)
  • 1 lb. fusilli or other short pasta
  • Freshly ground white pepper

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 80
  • Sodium (mg): 680
  • Carbohydrates (g): 49
  • Fiber (g): 4
  • Sugar (g): 4
  • Protein (g): 15


  • Position a rack in the center of the oven, and heat the broiler on high. Bring a large pot of well-salted water to a boil.
  • In a large, deep ovenproof skillet over medium-high heat, melt the butter. Add the onion, season with 1/2 tsp. salt, and cook, stirring occasionally, until starting to brown, about 3 minutes. Add the mushrooms, and cook until they’re browned and
    the liquid is almost all evaporated, about 8 minutes.
  • Add the spinach to the skillet, and toss until wilted, about 1 minute. Add the cream and 1 tsp. salt, and bring to a simmer.
    Remove from the heat, and stir in 3 cups of the cheese.
  • Meanwhile, cook the pasta according to package directions until al dente. Drain the pasta well, and return to the pot. add the
    sauce and stir to combine. Season to taste with salt and pepper. Transfer the pasta mixture back to the skillet, and sprinkle
    with the remaining cheese.
  • Broil until the top is golden-brown in spots, 5 to 7 minutes. Let rest for 5 minutes for the sauce to thicken before serving.


Rate or Review

Reviews (4 reviews)

  • BwarengaGriggs | 10/07/2019

    Looks Delicious!!
    I found interesting recipe - Mushroom Avocado Pasta...

  • Bquart | 04/23/2019

    This was good, especially with a little spicy sausage added to it.

  • user-549872 | 04/05/2019

    This sounded like a perfect Lenten dinner so I made this recipe tonight. It was pretty good but the cheese was overwhelming. I would suggest using either less Parmigiano-Reggiano or a milder form of cheese. This would be an excellent "side dish" also.

  • yazoomiss | 03/30/2019

    Halved the recipe, used arugula instead of spinach, and because my husband asked, I added about an ounce of Milanese salami. It was delicious, not to mention fast and easy to make. Definitely a keeper!

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