Mushroom and Spinach Pasta

Mushroom and Spinach Pasta


  • 8 oz Dried Spaghetti

  •     Salt (for pasta water)

  •     1 tablespoon Olive Oil

  •     ¼ Brown / Yellow Onion, finely diced

  •     2 Garlic Cloves, finely chopped

  •     6 White / Cup Mushrooms, sliced

  •     100g / 3.5 oz Baby Spinach

  •     ½ cup Heavy / Cooking Cream

  •     ¼ Parmesan Cheese, finely grated (plus more to serve)


  1. Cook spaghetti to packet instructions. When the pasta is almost ready, begin the next steps.

  2.     Heat oil in a frying pan on medium heat, then sauté onion and mushrooms until cooked. Next, add garlic and sauté until it’s lightly brown.

  3.     Lower the heat, then add ¼ cup of pasta water, the cream and parmesan to the frying pan. Stir to dissolve parmesan and simmer for a few minutes, stirring regularly.

  4.     Add cooked pasta and the spinach to the frying pan and toss for a few minutes until the sauce thickens and clings to the pasta and the spinach is wilted.

  5.     Serve immediately with extra parmesan on top.

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