Ingredients:

  • 1 pound (450g) pasta (e.g., fettuccine, penne, or spaghetti)
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • ½ teaspoon (2.5ml) dried thyme
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 5 ounces (140g) fresh spinach
  • 1 cup (240ml) heavy cream
  • ½ cup (60g) grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about ½ cup of pasta water.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and softened, about 5-7 minutes.
  3. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute, until fragrant.
  4. Add the fresh spinach to the skillet. Cook, stirring, until the spinach is wilted, about 1-2 minutes.
  5. Pour in the heavy cream. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
  6. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.