SilkpieRecipe
Creamy Mushroom and Spinach Penne with Parmesan
Texture
Garnish
On the plate

Pasta & Noodles · Italian-American

Creamy Mushroom and Spinach Penne with Parmesan

4.6 (527 cooks rated this)

Deeply seared cremini mushrooms and wilted baby spinach cling to penne in a light garlic cream sauce loosened with a splash of pasta water. A snowfall of finely grated Parmesan melts into the ridges, while a few basil leaves on the side add a fresh, peppery lift.

10 min Prep
20 min Cook
30 min Total
4 Servings
Easy Difficulty
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Test kitchen note: Let the mushrooms sit untouched in the hot pan for three minutes before stirring; that contact builds a deep brown sear instead of steaming them.

Method 6 steps

  1. Bring a large pot of salted water to a boil and cook the penne until al dente. Scoop out 1 cup of the starchy cooking water before draining.

  2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms in a single layer, leave them alone for 3 minutes, then stir and cook 3 minutes more until browned.

  3. Lower the heat to medium, add the garlic and cook for 1 minute. Pour in the cream and simmer gently for 2 minutes.

  4. Stir in the spinach by handfuls until it just wilts, then season with the salt and pepper.

  5. Add the drained penne and the Parmesan, tossing with splashes of the reserved pasta water until the sauce turns silky and coats every tube.

  6. Serve in warm shallow bowls with extra grated Parmesan and a couple of basil leaves tucked alongside.

That is the whole pie. Enjoy every slice.

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