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Creamy Mushroom and Spinach Pasta

20 minutes. Cook
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Introduction: A Dance of Flavors and Textures

In the realm of culinary endeavors, there are creations that stand as timeless classics, captivating palates and hearts alike. The Creamy Mushroom and Spinach Pasta, a dish that marries the earthy allure of mushrooms with the verdant elegance of spinach, is a harmonious symphony of flavors and textures that has graced countless tables over the years. This delightful concoction brings together the comfort of a creamy sauce, the robustness of sautéed mushrooms, and the freshness of spinach leaves. A creation that transcends mere sustenance, this dish has its origins deeply rooted in Italian cuisine, known for its ability to transform humble ingredients into extraordinary experiences.

Historical Notes: A Glimpse into Culinary Heritage

The concept of pasta dishes embellished with creamy sauces has historical significance in Italian gastronomy. Originating in the early 20th century, when pasta gained widespread popularity, creamy pasta dishes started making appearances in Italian restaurants. As dairy and cream became more accessible, the classic Alfredo sauce laid the foundation for creamy pasta creations. The Creamy Mushroom and Spinach Pasta, a modern marvel, pays homage to these traditional roots while adding a contemporary twist that appeals to diverse palates.

Preparation: Crafting the Culinary Masterpiece

  1. Prepare the Pasta: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the boiling water. Add the fettuccine pasta and cook according to the package instructions or until al dente. Once cooked, drain the pasta in a colander and set aside.
  2. Sauté the Mushrooms: In a large skillet or pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and sauté them until they turn golden brown and release their moisture, about 5-7 minutes. Season with salt and freshly ground black pepper. Once done, remove the mushrooms from the pan and set them aside.


prep time
35 minutes.
cooking time
20 minutes.
4 portions.
total time
35 minutes.


  • Large pot for boiling pasta

  • Large skillet or pan

  • Wooden spoon or spatula

  • Whisk

  • Grater for Parmesan cheese

  • Measuring cups and spoons

  • Colander


  • For the Pasta:

  • 12 ounces (about 340 grams) of fettuccine pasta

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 12 ounces (about 340 grams) of fresh mushrooms, sliced

  • 4 cups (about 120 grams) of fresh spinach leaves

  • Salt and black pepper to taste

  • Freshly grated Parmesan cheese for garnish

  • For the Creamy Sauce:

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 1/2 cups (360 ml) of heavy cream

  • 1/2 cup (120 ml) of chicken or vegetable broth

  • 1/2 cup (about 50 grams) grated Parmesan cheese

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon red pepper flakes (adjust to your spice preference)

  • Salt and black pepper to taste


Boil pasta till al dente.
Sauté mushrooms; set aside.
Prepare creamy sauce; add Parmesan.
Combine pasta, mushrooms, sauce; wilt spinach.
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