Ingredients
Scale
- 12 oz (340g) Spaghetti or Linguine
- 1 lb (450g) Cremini or White Button mushrooms, sliced
- 4 cloves Garlic, minced
- 1 medium Yellow onion, finely diced
- 2 cups Vegetable broth (low sodium)
- 2 cups Milk (dairy or unsweetened soy work best)
- 2 cups Fresh spinach
- 1 tsp Dried thyme or oregano
- 1/2 tsp Salt (adjust to taste)
- 1/2 tsp Black pepper
- 1 tbsp Olive oil
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Place a large pot or deep skillet over medium-high heat and add the olive oil. Once hot, add the sliced mushrooms. Cook them undisturbed for 3-4 minutes until they release their moisture and turn golden brown. Stir in the diced onion and cook for another 3 minutes until softened. Finally, add the minced garlic and dried thyme, stirring for 1 minute until fragrant. This step builds the flavor base for the entire dish.
- Pour the vegetable broth and milk into the pot with the mushroom mixture. Carefully add the dry pasta. If the noodles are too long for the pot, snap them in half to ensure they are mostly submerged. Bring the liquid to a gentle boil, then immediately reduce the heat to a simmer. Use tongs to move the pasta around occasionally so the strands do not stick together.
- Let the pasta simmer for about 10-12 minutes, or until the liquid has reduced significantly and the pasta is al dente. Do not drain the liquid! The remaining broth and milk will have transformed into a thick, creamy sauce. If the sauce looks too thick, add a splash of extra broth; if it is too thin, simmer for another minute or two.
- Turn off the heat. Fold in the fresh spinach and stir until it wilts from the residual heat. Stir in the salt, black pepper, and optional Parmesan cheese if you are using it. The cheese adds an extra layer of saltiness and creaminess. Taste the sauce one last time and adjust the seasoning to your preference.
- Twirl the pasta onto plates using a large fork or tongs. Ensure each serving gets a generous helping of the sautéed mushrooms and creamy sauce from the bottom of the pot. Garnish with a crack of fresh black pepper or a pinch of red pepper flakes for heat. Serve immediately while the sauce is at its creamiest.
- Cook Time: 25 minutes