Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or farfalle)
  • 6 cups (1.4 liters) water
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 5 ounces (140g) baby spinach
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.5g) salt (or to taste)
  • 1/4 teaspoon (0.5g) black pepper (or to taste)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Cook pasta according to package directions using the water and salt. Drain well if cooking separately.
  2. Heat olive oil in the large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add sliced mushrooms and cook until browned and tender, about 7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add baby spinach to the skillet. Cook until wilted, about 2 minutes, stirring occasionally.
  4. Pour in heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Stir in cooked pasta and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Toss to coat everything evenly.
  6. Serve immediately, garnished with extra Parmesan cheese.