Mushroom Spinach Pasta
A quick and satisfying meal featuring tender cremini mushrooms and fresh spinach in a rich, garlicky butter sauce.
Ingredients
- 8 ounces cremini mushrooms (thinly sliced)
- 8 ounces protein-enriched pasta (such as protein penne)
- 1/4 to 1/2 cup reserved pasta cooking water
- 3 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced)
- 5 cups fresh spinach
- 1 teaspoon Aleppo pepper flakes (or red pepper flakes)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons cooking sherry (optional)
- Finely grated Asiago cheese for garnish (or Parmesan if preferred)
Instructions
- Clean and slice the mushrooms thinly. Cook pasta in salted boiling water until al dente, reserving 1/2 cup of the pasta water before draining.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and sauté until golden brown, about 6 to 8 minutes.
- Add minced garlic, spinach, Aleppo pepper, salt, and black pepper. Cook until the garlic is golden and the spinach wilts, about 2 to 3 minutes.
- Stir in the cooked pasta, reserved pasta water, cooking sherry, and the remaining tablespoon of butter. Combine well.
- Remove from heat and serve topped with grated Asiago cheese and additional black pepper if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently to avoid mushiness.