Quick & Easy Creamy Mushroom Sage Pasta
Creamy Mushroom Sage Pasta. A delicious creamy sauce pasta packed with earthy mushrooms, sage and spinach. I share how to make this dairy-free as well. A great main dish for dinner or lunch in under 20 minutes!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pasta (fettucine, linguine or spaghetti pasta)
- 2 cups cremini mushrooms (thinly sliced )
- 2.5 cups heavy cream (or sub with whole fat coconut milk if you're dairy-free)
- 1 1/2 cups frozen spinach (or sub with baby spinach)
- 2 shallots (roughly chopped)
- 1/4 cup vegetable stock (low sodium)
- 4 tbsp all-purpose flour
- 3 tbsp butter (or sub with vegan butter or olive oil for a dairy-free version)
- 1 tbsp fresh sage (chopped)
- 1 tsp garlic powder
- 1 tbsp salt (for pasta water)
- salt (to taste)
- black pepper (to taste)
Instructions
- 1
In a large pot of water, bring it to a boil and season with 1 tbsp of salt. Boil pasta until al dente or according to package instructions. Reserve 1/4 cup of hot pasta water and set aside. Strain pasta.
- 2
In a large pan set on medium heat, add butter. Fry shallots and sage leaves until shallots are translucent. Next add in sliced mushrooms and fry until browned and the liquids in the pan have evaporated, about 5 mins.
- 3
Then add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.
- 4
Pour in vegetable stock and heavy cream (if you're using coconut milk, mix the coconut fat and liquids well before adding). Mix well. Add in the reserved pasta water to thicken sauce.
- 5
Evenly sprinkle the all purpose flour across the pan and give it a good mix to further thicken it.
- 6
Once the sauce is thick, toss in the cooked pasta. Combine well. Serve and enjoy!