Creamy Mushroom and Spinach Rigatoni
Al dente pasta tossed in a luxurious garlic and cream sauce with sautéed mushrooms and wilted spinach.
⏱ 10 min prep · 15 min cookServes 4550 cal · 16g proteinvegetariancomfort
Ingredients
- 12 oz rigatoni
- 8 oz mushrooms
- 3 cup baby spinach
- 0.5 cup heavy cream
- 3 clove garlic
- 0.5 cup parmesan
- 2 tbsp butter
Instructions
- 1
Cook rigatoni in boiling salted water.
- 2
Melt butter in a large pan and sauté sliced mushrooms with minced garlic.
- 3
Add spinach to the pan and cook until just wilted.
- 4
Pour in heavy cream and bring to a simmer, then stir in parmesan.
- 5
Toss the cooked pasta into the sauce until well coated.
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