A weekend-worthy, yet quick-to-create vegetarian pasta dish made with earthy mushrooms, fresh baby spinach, and a silky, protein-rich cream sauce.

Scale

12 oz dry fettuccine or any pasta of choice

1 tbsp extra virgin olive oil

1 tbsp unsalted butter

10 oz cremini or button mushrooms, thinly sliced

3 garlic cloves, minced

2 cups baby spinach

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp red chili flakes (optional)

1 cup heavy cream or coconut cream

1/2 cup grated Parmesan or nutritional yeast

1 tbsp lemon juice

Fresh basil or parsley

Cook pasta in salted water until al dente. Drain and set aside.

Heat olive oil and butter in a skillet over medium heat. Sauté mushrooms until browned, about 7 minutes.

Add garlic and cook 1 minute. Stir in spinach until wilted.

Pour in cream, add salt, pepper, and chili flakes. Stir for 3–4 minutes.

Toss in cheese and lemon juice to thicken. Add pasta and mix well.

Garnish with fresh herbs and serve hot.

Use coconut milk or oat milk for a dairy-free version.

Top with toasted seeds or nuts for extra texture and protein.

Keywords: creamy mushroom pasta, vegetarian pasta recipes, spinach fettuccine, quick meatless pasta