Here’s a rich, restaurant-style Creamy Spinach & Mushroom Spaghetti that’s easy to make but tastes indulgent:
🍝 Creamy Spinach & Mushroom Spaghetti
🧾 Ingredients
For the pasta:
- 250g spaghetti
- Salt (for boiling water)
For the sauce:
- 2 tbsp butter or olive oil
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1½ cups mushrooms (sliced)
- 2 cups fresh spinach (roughly chopped)
- 1 cup heavy cream
- ½ cup milk (optional, to lighten sauce)
- ½ cup grated parmesan cheese (or cheddar if needed)
- Salt & black pepper (to taste)
- ½ tsp chili flakes (optional)
- ½ tsp dried oregano or Italian seasoning
🔪 Instructions
1. Cook the spaghetti
- Boil salted water and cook spaghetti until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
2. Sauté the base
- Heat butter or oil in a pan.
- Add garlic and onion, cook until soft and fragrant.
- Add mushrooms and cook until they release water and turn golden.
3. Add spinach
- Toss in spinach and cook until wilted (1–2 minutes).
4. Make it creamy
- Pour in cream and milk.
- Stir and let it simmer gently for 3–4 minutes.
- Add cheese, salt, pepper, chili flakes, and oregano.
5. Combine everything
- Add cooked spaghetti to the sauce.
- Toss well. If sauce is too thick, add a splash of reserved pasta water.
🍽️ Serving Tips
- Top with extra cheese and black pepper
- Serve hot with garlic bread or toasted buns
- Add grilled chicken for extra protein
🔥 Variations
- Desi twist: Add a pinch of garam masala + green chilies
- Healthier version: Use milk instead of cream + less cheese
- Extra rich: Add cream cheese or a knob of butter at the end
If you want, I can also give you a one-pot version, white sauce from scratch (no cream), or a budget-friendly Pakistani kitchen version.
