Pasta with Walnuts, Spinach, and Mushrooms (30 Mins)

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Enjoy the rich textures and earthy flavors of this pasta dish, beautifully dressed in a light cream sauce and adorned with chopped walnuts, fresh spinach, and sautéed mushrooms.

This recipe offers a delightful blend of nutty crunch, tender greens, and umami-packed mushrooms, making it a satisfying yet not overly heavy meal.

Ideal for a nutritious weeknight dinner or a casual dining experience, this pasta dish brings comfort and elegance to your table with minimal effort.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 oz pasta of your choice (e.g., rotini, penne, or spaghetti)
  • 2 tablespoons olive oil
  • 1 cup mushrooms, sliced (such as cremini or button)
  • 2 cloves garlic, minced
  • 1/2 cup chopped walnuts
  • 2 cups fresh spinach leaves
  • 1 cup light cream or half-and-half
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • Optional: Red pepper flakes for a bit of heat

Instructions

  1. Cook the Pasta (10 minutes): Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta water for later use, and set aside.

  2. Sauté Mushrooms and Garlic (5 minutes): While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they begin to brown and release their moisture, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

  3. Add Walnuts and Spinach (3 minutes): Stir in the chopped walnuts, cooking until they are lightly toasted, about 2 minutes. Add the fresh spinach and cook until it wilts, approximately 1-2 minutes.

  4. Prepare the Cream Sauce (5 minutes): Lower the heat and pour in the light cream or half-and-half. Stir gently to combine and allow the sauce to warm without boiling. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency. Season with salt, pepper, and optional red pepper flakes.

  5. Combine Pasta and Sauce (2 minutes): Add the drained pasta to the skillet with the mushroom and spinach mixture. Toss well to coat the pasta evenly with the cream sauce. Sprinkle grated Parmesan cheese over the pasta and mix until the sauce becomes creamy.

  6. Serve: Divide the pasta among plates or serve in a large serving dish. Garnish with additional Parmesan cheese and a few extra chopped walnuts if desired.

Notes

This pasta offers a delightful blend of flavors that’s both nourishing and indulgent. The creamy texture of the sauce beautifully complements the crunch of the walnuts and the earthiness of the mushrooms and spinach, creating a well-rounded dish perfect for any occasion.

For an extra touch, consider crisping up some pancetta or bacon to toss in at the end. Enjoy this pasta as a standalone meal or paired with a crisp white wine for an elevated meal. 

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 575
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 25g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 45mg

Pair this with...

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

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