Spinach and Mushroom Pasta with Parmesan Cream Sauce

Let’s make it

1. 1

   Pasta

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually about 8 to 10 minutes. Drain the pasta, reserving about 120 milliliters of the pasta water, and set aside.

2. 2

   Sauce and vegetables

   While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

3. 3

   Sauce and vegetables

   Add sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and begin to brown, about 6 minutes.

4. 4

   Sauce and vegetables

   Add chopped spinach to the mushrooms and garlic mixture. Cook until spinach wilts, about 2 to 3 minutes. Season with salt and black pepper to taste.

5. 5

   Sauce and vegetables

   Sprinkle the flour over the vegetables in the skillet, stirring continuously to coat and slightly cook the flour, about 1 to 2 minutes. This will thicken the sauce.

6. 6

   Sauce and vegetables

   Gradually pour in the warm milk while whisking constantly to avoid lumps. Continue to cook over medium heat until the sauce thickens, about 4 to 5 minutes.

7. 7

   Sauce and vegetables

   Stir in the freshly grated Parmesan cheese until melted and the sauce is smooth. Season with additional salt, black pepper, and ground nutmeg if using. Adjust seasoning to your preference.

8. 8

   Assembly

   Add the drained pasta to the skillet with the sauce and vegetables. Toss gently to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

9. 9

   Serving

   Remove from heat and let the pasta rest for 2 minutes to allow flavors to meld. Serve immediately with extra grated Parmesan on the side for sprinkling.