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Creamy, Cheesy Mushroom Spinach Pasta


  • 8oz fettucine or other pasta cooked until al dente and tossed with 1 tablespoon butter.

For the sauce:

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 8oz (227g) mushrooms, sliced
  • 4 cloves garlic, minced fine
  • 1 cup cream (8oz, 227g)
  • 1 cup water (8oz, 227g)
  • 1 bouillon cube (vegetarian or chicken)
  • 1 tablespoon fresh thyme or 3/4 teaspoon dried
  • 1/2 cup Parmesan cheese (2oz, 57g)
  • 6oz baby spinach, roughly chopped or whole (170g)
  • salt and pepper to taste


  1. Heat olive oil in a skillet over medium-high heat. Add onion and saute until softened.
  2. Add mushrooms, stir, and cover for a few minutes until liquid is released from mushrooms.
  3. Remove the lid and cook until the liquid is evaporated and the mushrooms are golden brown.
  4. Add the garlic, stir, and cook for about 1 minute.
  5. Add the cream, water, bouillon cube, and thyme. When it simmers and the bouillon cube has dissolved, add the Parmesan cheese. Cook until cheese is melted.
  6. Remove from heat. Add baby spinach and stir. It will wilt into the sauce.
  7. Season with salt and pepper to taste.
  8. Toss hot, buttered pasta with sauce. Serve immediately.
  9. If making ahead of time, Keep the pasta and sauce separate. Toss just before serving.