Creamy Parmesan Mushroom Pasta Skillet with Fresh Spinach

👩‍🍳 Instructions

1. 1

   Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. 2

   While the pasta cooks, heat olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, undisturbed, for 3-4 minutes until they begin to brown. Stir and continue cooking for another 5-7 minutes, until golden brown and tender, and most of their moisture has evaporated.
3. 3

   Reduce heat to medium. Add the diced shallot and minced garlic to the skillet with the mushrooms. Sauté for 1-2 minutes until fragrant and softened, stirring frequently.
4. 4

   Pour in the vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and red pepper flakes (if using). Let the sauce simmer for 1-2 minutes to slightly thicken. Season with salt and pepper.
5. 5

   Add the fresh spinach to the skillet. Stir until the spinach wilts down and is bright green, about 1-2 minutes.
6. 6

   Add the cooked pasta to the skillet with the sauce and spinach. Toss to combine. Stir in 1/2 cup of the Parmesan cheese. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
7. 7

   Serve immediately, garnished with the remaining Parmesan cheese, fresh black pepper, and chopped parsley or chives, if desired.