Mushroom and Spinach Alfredo

Ingredients

Fresh parsley

2 tablespoons, finely chopped

Salt and pepper

to taste

Parmesan cheese

1 cup, freshly grated

Heavy cream

2 cups

Garlic

3 cloves, minced

Spinach

2 cups, fresh and chopped

Mushrooms

2 cups, sliced

Olive oil

2 tablespoons

Pasta

500 grams, cooked al dente

Instructions

1. Cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour in the heavy cream and bring the mixture to a simmer.
7. Gradually add in the grated Parmesan cheese, stirring constantly until melted and the sauce is smooth.
8. Season with salt and freshly ground black pepper to taste.
9. Add the cooked pasta to the skillet and toss to coat in the alfredo sauce. If the sauce is too thick, add some of the reserved pasta water.
10. Allow the pasta to cook for an additional 2-3 minutes, or until heated through.
11. Garnish the pasta with fresh parsley and serve hot. Optionally, you may also add a sprinkle of crushed red pepper flakes for a bit of heat.