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Spinach Mushroom Alfredo Pasta

Thursday, May 16, 2013

This quick and simple recipe comes together in no time flat and also makes more than enough for leftovers. The thick and creamy Alfredo sauce is a nice complement to the nutritious spinach and mushrooms.
Spinach Mushroom Alfredo Pasta
16 oz. angel hair pasta
2 Tbsp olive oil
2 cloves garlic, minced
1/2 onion, minced
8 oz. white mushrooms, minced
2 1/2 cups fresh baby spinach, chopped
salt and pepper to taste
1 8 oz. package cream cheese, cubed
1/2 cup Parmesan cheese
1 stick butter
1 cup milk
  1. Cook pasta to package directions.
  2. While pasta is cooking, heat 2 Tbsp. olive oil in a saute pan over medium heat. Add garlic, onion, and mushrooms and cook for five minutes, stirring occasionally.
  3. Add spinach and cover pan. Cook for 1 minute in covered pan and remove from heat. Stir to combine vegetables and season to taste. Set aside in covered pan.
  4. While vegetables are cooking, place cream cheese, Parmesan cheese, butter, and milk in a large saucepan. Cook on medium-low heat until cream cheese is melted, stirring frequently.
  5. Add vegetables and sauce to pasta and toss lightly.
  6. Serve topped with additional Parmesan cheese if desired.
Note: For an even simpler and quicker meal, substitute your favorite jarred Alfredo sauce for the homemade Alfredo sauce described in the recipe.
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