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
Ingredients:
- 8 ounces mushrooms, chopped
- olive oil
- salt
- pepper
- ~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
Directions:
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?
The Pajama Chef 
Yum!!! These are my favorite ingredients–cream! Mushrooms! Spinach! I love it.
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The idea of mushroom cream sauce makes me very, very hungry 🙂 This looks great!
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I have to say “Yay” for Racheal Ray. I see her as such a positive person and I don’t think you can get enough positive people in this world. However, her “method” of meals in 30 mins is a little bogus. She fails to state how much prep time that you must do at the beginning of the week to cut down on the prep time at the time of the meal preparation. With that in mind though, I think it’s a great idea to do all the prep time at once to save time through the week
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My husband adores Rachel Ray. I like her magazine, but not really her show or many recipes, they often require items I really don’t keep on hand. I do have one of her Dutch ovens, and I love it!
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