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For the Parmesan Spinach Mushroom Pasta Skillet, gather these ingredients: - 8 ounces of fusilli pasta - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 ounces mushrooms, sliced - 5 ounces fresh baby spinach - 1 cup vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped These ingredients create a creamy and rich dish filled with flavor. Using fresh ingredients makes a huge difference. Fresh spinach tastes vibrant. It wilts nicely in the skillet. Fresh mushrooms add depth. They cook down to a rich, earthy flavor. Dried herbs can work, but fresh is best for this recipe. If you use dried Italian seasoning, use less. Dried herbs are stronger than fresh ones. Quality matters in cooking. For pasta, I like Barilla or De Cecco. They offer great flavors and textures. For olive oil, try California Olive Ranch or Colavita. Their oils have a nice taste and good quality. When it comes to cheese, look for imported Parmigiano-Reggiano. It has a rich flavor that makes the dish shine. For vegetable broth, Swanson or Pacific Foods are both reliable choices. {{ingredient_image_1}} First, you need to cook the pasta. Bring a large pot of salted water to a boil. Add 8 ounces of fusilli pasta. Follow the package directions to cook it until it's al dente. This should take about 8-10 minutes. Once done, drain the pasta and set it aside. The pasta should be firm, not mushy. Next, let's sauté the aromatics. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium onion that you finely chopped. Cook for 3-4 minutes until the onion is soft and clear. Then, add 3 cloves of minced garlic. Cook for one more minute until it smells great. This step adds deep flavor to your dish. Now it’s time to add the mushrooms. Toss in 8 ounces of sliced mushrooms, either cremini or button. Cook them for about 5-7 minutes. They should turn golden brown and release their moisture. Once they're ready, add 5 ounces of fresh baby spinach. Stir it in until it wilts, which takes about 2 minutes. This adds color and nutrients. After the spinach wilts, make the sauce. Pour in 1 cup of vegetable broth and 1 cup of heavy cream. Stir well and bring this mixture to a gentle simmer. Then, add 1 cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Let it simmer for 2-3 minutes until the sauce thickens a bit. Season with salt and pepper to taste. Finally, add the cooked pasta to the skillet. Toss everything gently until the pasta is fully coated in the creamy sauce. Serve hot and garnish with some fresh chopped parsley on top. Enjoy your meal! To ensure your pasta turns out just right, cook it until it's al dente. This means it should be firm but not hard. Follow the package instructions for best results. Always add salt to the boiling water. It enhances flavor and helps the pasta absorb taste. After draining, toss the pasta with a little olive oil to prevent sticking. When sautéing, heat your olive oil over medium heat. If the oil is too hot, it can burn your garlic and onion. Start with the onion, stirring for 3 to 4 minutes. Wait until it becomes translucent. Then, add the minced garlic. Cook it for just one minute to keep its flavor strong. Finally, add the mushrooms and sauté until golden brown. This step adds depth to your dish. For extra flavor, try adding a pinch of red pepper flakes. It gives a nice kick. You can also experiment with fresh herbs like basil or thyme. They can brighten the dish. Don’t forget to season with salt and pepper at the end. Garnish with chopped parsley for a fresh touch before serving. This adds color and enhances the dish's appeal. Pro Tips Perfect Pasta: To achieve al dente pasta, make sure to follow the package instructions and taste the pasta a minute or two before the recommended cooking time. Fresh Ingredients: For the best flavor, use fresh baby spinach and high-quality Parmesan cheese. Fresh ingredients significantly enhance the overall taste of the dish. Customize Your Veggies: Feel free to add other vegetables like bell peppers, zucchini, or asparagus for added color and nutrition. Just sauté them along with the mushrooms. Leftover Love: This pasta dish tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. {{image_2}} You can swap out the fusilli pasta for gluten-free pasta. This keeps the meal tasty for those with gluten issues. Other pastas like penne or rotini work too. If you want a lighter option, try zucchini noodles. They add a fresh crunch and pair well with the sauce. Use vegetable broth instead of chicken broth to keep it vegetarian. You can also replace heavy cream with coconut milk for a dairy-free option. Feel free to play with the veggies in this dish. You can add bell peppers for sweetness. Broccoli or asparagus can bring a nice crunch. Carrots add color and a bit of sweetness too. If you like spice, throw in some red pepper flakes or diced jalapeños. The more veggies, the more nutrients and flavor. To make this dish vegan, you can replace Parmesan cheese with a plant-based cheese. Nutritional yeast can give you that cheesy flavor without dairy. Use almond milk or cashew cream instead of heavy cream for the sauce. Make sure to use vegetable broth and add more spices for extra flavor. This way, you can enjoy a creamy, rich meal without any animal products. Store your Parmesan Spinach Mushroom Pasta Skillet in an airtight container. Let it cool down first. This helps keep the flavors fresh. Place the container in your fridge. It can stay good for up to three days. To reheat, scoop out the amount you want. Place it in a skillet over low heat. Add a splash of water or broth to keep it creamy. Stir gently until it’s hot. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the pasta from drying out. If you want to freeze this dish, it’s best to do it before reheating. Let it cool completely. Then, use a freezer-safe container. It can last up to two months in the freezer. When you’re ready, thaw it in the fridge overnight. Reheat it using the methods above. The texture might change a bit, but it will still taste great! Yes, you can use any pasta you like. Penne or spaghetti works well too. Just adjust the cooking time as needed. Make sure to check the package for al dente cooking times. Different shapes add unique textures to your dish. To make this dish dairy-free, swap heavy cream for coconut cream or almond milk. Use a dairy-free cheese instead of Parmesan. Nutritional yeast can add a cheesy flavor without dairy. Adjust seasonings to enhance the taste. This pasta dish pairs well with a simple salad. A side of garlic bread is also a great choice. You can serve it with grilled chicken or shrimp for more protein. For a light meal, add roasted vegetables on the side. This dish lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. When you're ready to eat, reheat it gently on the stove or in the microwave. Add a splash of water or broth to help it stay creamy. This post covered key aspects of making a tasty pasta dish. We explored ingredients, cooking steps, tips, and variations. You can easily adapt this recipe to suit your needs. Remember to focus on quality ingredients for the best taste. Experiment with different flavors and textures to make it your own. Store it correctly to enjoy leftovers later. With these steps, you’re ready to create a delicious meal that you and others will love. Enjoy cooking!

Parmesan Spinach Mushroom Pasta Skillet

A creamy and flavorful pasta dish with spinach, mushrooms, and Parmesan cheese, all cooked in one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 ounces fusilli pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced (cremini or button)
  • 5 ounces fresh baby spinach
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a boil. Cook the fusilli pasta according to package directions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Toss in the sliced mushrooms and cook for about 5-7 minutes until they are golden brown and have released their moisture.
  • Add the baby spinach to the skillet and stir until wilted, around 2 minutes.
  • Pour in the vegetable broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
  • Stir in the grated Parmesan cheese and Italian seasoning. Continue to simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  • Add the cooked pasta to the skillet and gently toss until the pasta is well coated with the creamy sauce.
  • Once everything is heated through, remove from heat. Serve immediately, garnished with freshly chopped parsley.

Notes

Feel free to add other vegetables or proteins as desired.
Keyword creamy, pasta, skillet, vegetarian