Ingredients
Scale
- 8 oz linguine pasta
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: crushed red pepper flakes for heat
Instructions
- Start by cooking the linguine according to package instructions. Drain and set aside, saving a little pasta water for later.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they’re tender and golden brown.
- Stir in the minced garlic and cook for another minute, allowing it to become fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir frequently, letting it thicken slightly.
- Add the grated Parmesan cheese and stir until melted and creamy. If it gets too thick, you can add some reserved pasta water to reach your desired consistency.
- Fold in the spinach and cook for a few minutes until wilted. Season with salt, pepper, and optional red pepper flakes.
- Combine the cooked linguine with the sauce in the skillet, tossing everything together until well coated.
- Serve hot with extra Parmesan on top if desired!
- Prep Time: 10
- Cook Time: 20