Ingredients:

  • 12 oz Pasta of choice (Fettuccine, Penne, or Rigatoni)
  • 1 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 1 lb Cremini (Baby Bella) Mushrooms, sliced thickly
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, minced
  • 1 tsp Fresh Thyme leaves
  • Pinch of Red Pepper Flakes
  • Salt and freshly ground Black Pepper, to taste
  • 1/2 cup Dry White Wine or Chicken/Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1/4 cup freshly grated Parmesan Cheese
  • 5 oz Fresh Baby Spinach
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  2. Sauté Mushrooms: While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until deeply browned and their moisture has evaporated (about 6-8 minutes). Season lightly with salt and pepper.
  3. Aromatics: Add minced shallots and sauté for 2 minutes until softened. Add minced garlic, fresh thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Deglaze: Pour in the white wine (or broth). Bring to a simmer and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half (about 2 minutes).
  5. Build the Sauce: Lower the heat to medium-low. Stir in the heavy cream and let it warm through gently. Stir in the grated Parmesan until the sauce is smooth. Taste and adjust salt and pepper.
  6. Wilt the Spinach: Add the baby spinach in large handfuls, stirring constantly until it has completely wilted into the sauce.
  7. Combine: Drain the al dente pasta and immediately add it directly to the skillet with the sauce. Toss vigorously to coat.
  8. Adjust Consistency: If the sauce seems too thick, add the reserved pasta water, 1/4 cup at a time, until the sauce coats the pasta beautifully.
  9. Finish & Serve: Stir in the lemon zest. Serve immediately, topped with fresh parsley and extra Parmesan.