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Creamy Kosher Spinach And Mushroom Pasta

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Dairy (Milchig)

Creamy spinach and mushroom pasta comes together in under 30 minutes. Browned cremini and shiitake mushrooms, garlic and fresh spinach are tossed with penne in a rich sauce of heavy cream, white wine, butter and parmesan.

Brown the Mushrooms

Cook the mushrooms in batches in a hot pan so they brown instead of steaming. That browning gives the sauce its deep, savory flavor. Deglaze with wine, add the cream and simmer until slightly thickened, then stir in the parmesan and spinach and toss with the pasta, adding pasta water as needed.

Kosher Notes

This is a dairy (milchig) recipe. Use cream, butter and parmesan with a reliable hechsher, and check the spinach for insects or use a certified bagged brand.

Leftovers

It’s best served right away. Leftovers keep for 2 days; reheat gently with a splash of cream or milk.

Creamy Kosher Spinach And Mushroom Pasta
This creamy kosher pasta combines earthy mushrooms and fresh spinach in a rich sauce that comes together in just 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound penne or rigatoni pasta
  • 8 ounces cremini mushrooms sliced
  • 4 ounces shiitake mushrooms stems removed, sliced
  • 5 ounces fresh baby spinach
  • 1 cup heavy cream
  • 3 cloves garlic minced
  • 1/4 cup dry white wine optional
  • 3/4 cup freshly grated Parmesan cheese plus extra for serving
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional

What I use for this recipe

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Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cremini mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown. Stir and cook another 2-3 minutes. Transfer to a plate.
  3. Add remaining tablespoon oil to the same skillet. Cook shiitake mushrooms the same way, about 5 minutes total. Return cremini mushrooms to skillet and season with salt and pepper.
  4. Add butter to the mushroom skillet and let it melt. Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine if using and let it simmer for 1 minute.
  5. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Add red pepper flakes if using.
  6. Add the drained pasta to the skillet with the cream sauce. Toss to combine, adding pasta water a little at a time if needed to loosen the sauce.
  7. Remove from heat and add fresh spinach, tossing until wilted. Stir in 1/2 cup Parmesan cheese. Taste and adjust seasoning with salt and pepper.
  8. Serve immediately with remaining Parmesan cheese on the side.

Notes

This pasta is best served immediately while the sauce is creamy. Leftovers can be stored in the refrigerator for 2 days and reheated gently with a splash of cream or milk. You can substitute the mushroom varieties based on what's available, but avoid delicate mushrooms like oyster mushrooms that might break apart.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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