2 tablespoons olive oil: This serves as the base for sautéing the garlic and mushrooms. Olive oil adds a subtle richness to the dish.
4 cloves garlic, minced: Garlic is the star of the show in this recipe, delivering that signature bold, aromatic flavor.
8 oz mushrooms, sliced: Mushrooms add an earthy, meaty texture that complements the richness of the cream and cheese.
4 cups chicken or vegetable broth: The broth serves as the cooking liquid for the pasta, infusing it with savory depth. Use vegetable broth to make the dish vegetarian.
2 cups heavy cream: This creates the creamy sauce that binds the pasta, garlic, and parmesan together. Heavy cream adds richness and smooth texture.
1 pound linguine or fettuccine pasta: Either linguine or fettuccine works well in this dish. These long pasta varieties soak up the creamy sauce beautifully while holding up to the garlic and parmesan.
3 cups fresh spinach: Fresh spinach adds a pop of color, freshness, and a slight bitterness that balances the creamy sauce.
1 cup grated Parmesan cheese: The Parmesan is key for adding a sharp, salty flavor that melts into the sauce for a velvety texture.
Salt and pepper, to taste: Simple seasonings like salt and pepper enhance the other flavors in the dish.
Red pepper flakes (optional): For a hint of heat, red pepper flakes can be added to taste.
Fresh parsley, chopped (for garnish): Parsley not only adds a fresh, herby flavor but also brightens the appearance of the finished dish.
Instructions
Sauté Garlic and Mushrooms
Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat.
Add 4 minced garlic cloves and 8 oz of sliced mushrooms to the pot. Sauté the garlic and mushrooms for about 5 minutes, until the mushrooms are tender and the garlic is fragrant.
Pro tip: Be careful not to burn the garlic—keep the heat at medium and stir frequently to ensure even cooking.
Cook the Pasta
Add 4 cups of chicken or vegetable broth and 2 cups of heavy cream to the pot. Stir the mixture until well combined.
Bring the liquid to a gentle boil, then add 1 pound of linguine or fettuccine pasta.
Reduce the heat to medium-low and cook the pasta for 10-12 minutes, stirring occasionally. The pasta should be al dente (firm to the bite) and have absorbed most of the liquid.
Pro tip: Stir frequently to prevent the pasta from sticking together and to ensure even cooking.
Add Spinach and Parmesan
Once the pasta is cooked, stir in 3 cups of fresh spinach and cook for another 2-3 minutes until the spinach wilts and integrates into the dish.
Add 1 cup of grated Parmesan cheese and stir until the cheese melts into the sauce, creating a creamy, luscious texture. Season the dish with salt, pepper, and red pepper flakes (if using) to taste.
Pro tip: If the sauce is too thick, you can add a little more broth or cream to achieve the desired consistency.
Serve and Garnish
Garnish the dish with freshly chopped parsley and extra Parmesan cheese for an added burst of flavor and visual appeal.
Serve immediately and enjoy your rich, creamy One Pot Garlic Parmesan Pasta!
