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Creamy Mushroom and Spinach Parmesan Pasta Recipe Easy and Perfect with Truffle Oil

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A quick and cozy creamy pasta dish featuring earthy mushrooms, fresh spinach, and a silky Parmesan sauce finished with a subtle drizzle of truffle oil for a touch of elegance.

Ingredients

Scale
  • 12 ounces (340 grams) fettuccine or your favorite pasta shape
  • 12 ounces (340 grams) cremini or baby bella mushrooms, sliced
  • 4 cups (120 grams) fresh spinach, loosely packed
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk (2% milk can be used)
  • 1 cup (100 grams) Parmesan cheese, finely grated
  • 1 tablespoon olive oil
  • 1 teaspoon truffle oil
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of fettuccine and cook according to package instructions until al dente (usually about 10-12 minutes). Reserve 1 cup (240 ml) of pasta water, then drain and set aside.
  2. While pasta cooks, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add sliced mushrooms and sauté until golden and tender, about 6-8 minutes. Season with a pinch of salt and pepper. Remove mushrooms from skillet and set aside.
  3. Lower heat to medium. In the same skillet, melt 2 tablespoons unsalted butter. Once melted, sprinkle 2 tablespoons all-purpose flour over the butter. Whisk continuously for 1-2 minutes until the mixture bubbles and turns a light golden color.
  4. Slowly pour in 2 cups (480 ml) whole milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
  5. Lower heat to medium-low and stir in 1 cup (100 grams) finely grated Parmesan cheese until melted and smooth. Season with salt, black pepper, and optional red pepper flakes to taste.
  6. Fold in the fresh spinach (4 cups/120 grams) and cooked mushrooms. Stir gently until spinach wilts and everything is evenly coated with the creamy sauce.
  7. Add the drained pasta to the skillet and toss gently to combine. If the sauce feels too thick, add reserved pasta water, a few tablespoons at a time, until you reach the desired consistency.
  8. Remove from heat and drizzle 1 teaspoon truffle oil over the pasta. Toss lightly to distribute the aroma evenly but avoid cooking off the delicate flavor.
  9. Serve immediately, optionally sprinkling with extra Parmesan and freshly cracked black pepper.

Notes

Use fresh Parmesan cheese for a smoother sauce. Reserve pasta water to adjust sauce consistency. Add truffle oil off heat to preserve its delicate aroma. Avoid overcrowding mushrooms to ensure proper caramelization. For dairy-free or vegan versions, substitute butter with vegan margarine, milk with plant-based milk, and Parmesan with nutritional yeast or vegan cheese alternatives. Gluten-free pasta and flour blends can be used for gluten-sensitive diets.

Nutrition

Keywords: creamy pasta, mushroom pasta, spinach pasta, Parmesan pasta, truffle oil pasta, easy weeknight dinner, comfort food, vegetarian pasta

Find it online: https://tempotaste.com/creamy-mushroom-and-spinach-parmesan-pasta-recipe-easy-and-perfect-with-truffle-oil/