A quick & easy recipe for Creamy Mushroom Pasta with spinach & topped with parmesan cheese & fresh parsley.
So much has happened this year & it is only February 12!
At the end of last year, we made an offer on 27 acres & in the middle of January, we closed on the land.
By the end of January, we started to get bids back from contractors on our house plans, that Roger originally drew & then we had professionally created.
And after a lot of prayer & consideration, we have narrowed down the bids to one contractor.
But before we can start building a few more things need to occur.
First, I will be turning 27 next week!
Then we will be going on a weekend getaway to Cancun to celebrate my birthday.
And after that Roger & his brother-in-laws are going to start clearing the land & putting in a driveway.
Once our house sells we will close on a house loan & begin building our house later this year!
I’m so excited! And I can’t decide if time is moving slow or fast.
Part of me was unrealistically hoping that we would break ground a little sooner so that we could be in our new house by Christmas, but I have come to grips with reality.
So I have been looking into apartments to rent for a year while we build & also mentally making a list of things we need to sell & donate in order to be able to fit back into an apartment.
We lived in a 2 bedroom apartment for about 16 months when we first got married & quickly became tired of apartment living & decided to rent a townhouse instead. So I’m not 100% sure how we are going to fit/live in a 1 bedroom apartment for a year, 6 years later, but we are going to make it work.
I’m determined to make it work.
But that will also mean that I will probably be spending a lot more time working away from home in coffee shops or at Roger’s office.
Let’s be real, I can only spend so many days in a row in a >1000 sqft apartment before I go crazy.
And chances are if I all several consecutive days in a tiny apartment I will just end up eating everything in sight. Although that isn’t necessarily a bad thing, especially when it comes to this Creamy Mushroom Pasta. Because it is so dang good!
Although you should know that it makes enough for 4-6 people, depending on how hungry they are at dinner time.
So if you decide to make this for yourself or date night at home you may want to cut the recipe in half, or just prepare for lots of leftovers!
I made sure to wait & photograph this recipe during a time my mom & sister could come over to eat it too (since Roger doesn’t like mushrooms) & I still had plenty of leftovers.
Which I happily enjoyed a few days later because creamy pasta is one of my favorite winter comfort foods!
- 8 Ounces Pasta
- 1 Tablespoon Extra Virgin Olive Oil
- 3 Tablespoons Butter, salted
- 2 Garlic Cloves, minced
- 16 Ounces Mushrooms, fresh & sliced
- 1/2 Teaspoon Parsley, dried
- 1/4 Teaspoon Thyme, dried
- 1/4 Teaspoon Basil, dried
- Salt & Pepper, to taste
- 2 Tablespoons Flour
- 1 Cup Vegetable Broth
- 1 Cup Heavy Cream
- 3 Cups Baby Spinach
- 1/3 Cup Parmesan, grated + 1/4 cup extra for topping
- 3 Tablespoons Fresh Parsley, finely chopped
- First, cook the pasta according to the packaging instructions. Drain & toss with olive oil to prevent sticking.
- While the pasta is cooking, melt 3 tablespoons of butter over medium heat & add the 2 minced garlic cloves & the sliced mushrooms. Sprinkle with the dried parsley, thyme, & basil. Add salt & pepper to taste. Continue to cook for 3-4 minutes until fragrant.
- Push the mushrooms to one side & whisk 2 tablespoons of flour into the butter until a rue forms. Then whisk in 1 cup of vegetable broth, slowly, until completely incorporated, whisking continuously.
- Add the 1 cup heavy cream & stir until thickened & warm. Then stir in the 3 cups spinach & 1/3 cup parmesan.
- Continue to cook until the spinach has wilted then gently fold in the pasta.
- Serve immediately topped with an extra sprinkling of parmesan & fresh parsley.
What is your side dish for a pasta dinner?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.
With love, Giustina
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