Pasta with Baby Bella Mushrooms Spinach in a Tomato Cream
Indulge in the comforting flavors of this creamy Pasta with Baby Bella Mushrooms and Spinach in Tomato Cream Sauce, a weeknight dinner that feels gourmet yet comes together in just 35 minutes. Tender pasta, sautéed baby bella mushrooms, and vibrant spinach are enveloped in a luscious tomato cream sauce enriched with fragrant garlic, Parmesan cheese, and fresh basil. The subtle kick of optional red pepper flakes elevates the dish without overpowering its rich, balanced flavors. Perfect for both cozy family meals and dinner parties, this recipe is as versatile as it is satisfying. Serve it with a crusty loaf of bread or a crisp side salad for a complete, restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., fettuccine, penne, or spaghetti)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 8 oz Baby bella mushrooms, sliced
- 4 cups Fresh spinach
- 3 cloves Garlic, minced
- 1 15-oz can Crushed tomatoes
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 2 tbsp Fresh basil leaves, chopped
- 1 gallon Water for boiling pasta
- 1 tbsp Salt for pasta water
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, add the olive oil and butter. Once melted, add the sliced baby bella mushrooms and sauté for 5-7 minutes, or until they are tender and golden brown.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in the crushed tomatoes and stir well. Let the sauce simmer for 5 minutes.
Add the heavy cream to the skillet and stir to combine. Cook the sauce for 2-3 minutes, allowing it to thicken slightly.
Season the sauce with salt, black pepper, and crushed red pepper flakes (if using). Stir in the fresh spinach and cook for about 2 minutes, or until the spinach wilts.
Add the cooked pasta to the skillet and toss to combine the pasta with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Stir in the grated Parmesan cheese and fresh basil. Mix well until the cheese melts and coats the pasta.
Taste and adjust seasoning as needed. Serve the pasta hot, garnished with additional Parmesan cheese and basil, if desired.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 9770 mg | 425% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 20.8 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1128 mg | 87% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
