Need a quick, light dinner? Well, have I got the masterpiece for you then! This Spinach Mushroom Cream Sauce served over spaghetti can be prepared in less than 30 minutes… and it’s not from Rachael Ray! I whipped up this pasta on a whim last Monday night after our other dinner plans were scrapped, and I absolutely cannot stop thinking about it. Spinach. Mushrooms. Sweet peppers. Italian seasonings. All melded together with a light cream sauce. I haven’t tried this, but I bet subbing some white wine for the cream would be fantastic. Not much else to say about this dinner because I know you’ll love it!
Spinach Mushroom Cream Sauce with Spaghetti
- 8 ounces mushrooms, chopped
- olive oil
- ~1 cup heavy cream or half and half
- ~2 tablespoons Parmesan
- ~1 teaspoon oregano
- ~2 teaspoons garlic
- 1/3 cup roasted peppers, roughly chopped [I used roasted Piquillo peppers from Trader Joe’s–they are sweet, but if you wanted to use hot peppers that would work too!]
- 9 ounces frozen spinach, cooked [don’t drain]
- 1/2 pound spaghetti noodles
Prepare spaghetti according to package directions. Meanwhile, heat up a little olive oil in a skillet and then sautee the mushrooms over medium-high heat until soft, about 3 minutes. Season with salt and pepper to taste [for me, this is a teeny bit of salt with a lot of freshly ground pepper]. Stir in the cream, then add the Parmesan, oregano, and garlic. [I just eyeballed all the amounts.] Add the peppers and spinach, toss, and then simmer for about 5 minutes. When the spaghetti is cooked, return to pan and add sauce. Serve and enjoy!
Click here for the printable version: Spinach Mushroom Cream Sauce with Spaghetti
Question of the Day: Rachael Ray–yea or nay?