Spinach Mushroom Pasta

Cook the Pasta: Boil water in a large pot and add salt. Cook the penne pasta according to the package instructions, reserving 3/4 cup of the pasta water.

Sauté the Mushrooms: In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook until golden brown, about 6-7 minutes.

Add Onions and Garlic: Add the diced onions and minced garlic to the skillet, cooking for 2-3 minutes until softened. If needed, add 1-2 tbsp of the reserved pasta water to deglaze the pan.

Add Spinach: Stir in the baby spinach and cook for 1-2 minutes, or until wilted.

Make the Sauce: Add the heavy cream (or coconut milk), chopped parsley, rosemary, Italian seasoning, black pepper, and Parmesan to the skillet. Let the sauce simmer and thicken for 2-3 minutes.

Combine Pasta and Sauce: Add the cooked pasta and reserved pasta water to the skillet. Toss everything gently, ensuring the pasta is coated in the creamy sauce. Adjust seasoning to taste.

Serve: Serve the pasta warm, garnished with extra Parmesan if desired.

Serving and Storage Tips