Creamy and dreamy Spaghetti alfredo is loaded with spinach, earthy mushrooms and bursting cherry tomatoes and tossed in a smooth and rich buttery and garlicky alfredo Sauce with fresh parsley. It's so flavourful and comforting yet surprisingly light. The best part? It's ready in just 10 minutes. I have never looked more forward to a weeknight dinner before.
What is in Alfredo Pasta?
You will need the following basics to get that classic Italian comfort and flavours:
- spaghetti - you can use any pasta that you want. Fettuccine is obviously a favourite, but we didn't have any on hand. Penne is also really good for soaking up the sauce inside.
- olive oil - we add some olive oil to the pasta when boiling. This keeps the pasta from sticking together.
- butter - it's best to use unsalted butter because the cheese is going to add a lot of saltiness to the sauce.
- onions
- cremini mushrooms - also known as brown mushrooms
- cherry tomatoes - I love how these burst in the sauce and add a more concentrated flavour. You can use any kind of tomatoes that you have on hand.
- parsley
- garlic - can substitute with garlic powder.
- cream cheese and milk - full-fat are best.
- Parmesan cheese - freshly grated is best. The pre-grated Parmesan cheese will not melt as well.
- ground black pepper
- salt flakes - optional, for topping.
How to Make the Best Spaghetti Alfredo with Spinach and Mushrooms
There are two main parts to this recipe -- the spaghetti and the alfredo sauce. And we all know that pasta is all about the sauce. This creamy dreamy yet light alfredo sauce is what comfort food is all about. Here is what you will need to do to make this meal in less than 10 minutes:
- Cook the spaghetti. Bring a large pot of salted water to a boil over high heat. Add spaghetti and olive oil. Cook for 8-12 minutes, or according to package instructions, until al dente (firm to the bite). Drain and set aside.
- Make the alfredo sauce. Melt butter in a skillet over medium heat. Add onions, mushrooms, tomatoes and parsley. Cook for 4-5 until aromatic. Add cream cheese and garlic, stir well and cook for another minute. Then, add milk and continue stirring. Add in Parmesan cheese and black pepper. Stir well to combine and cook for one more minute. Add fresh spinach and stir to combine. Remove from heat and leave the sauce in the pan.
- Combine the pasta and sauce. Add drained pasta to the skillet and toss to combine, and fully coat the spaghetti with the sauce. Sprinkle some salt flakes on top (to taste) and serve immediately.
FAQs about Spaghetti Alfredo
- Can I use garlic powder instead of fresh garlic? Absolutely. I chose fresh garlic because I love the intense garlicky flavour in this pasta. You can easily substitute it for garlic powder if that is all you have on hand. Plus, it is easier to prep.
- How can I make the sauce thicker? To thicken the consistency of the sauce, continue to cook the sauce for a few more minutes until you get the consistency that you want. If the sauce is too thick, add some pasta water, a teaspoon at a time.
- Can I make the sauce ahead of time? I wouldn't recommend making the sauce ahead of time as the ingredients (in particular, the oily cheese and butter) will begin to separate if they are sitting in the pan for too long.
More Pasta Recipes
- Creamy Avocado Basil Peso Spaghetti
- Winter Squash Carbonara Pasta
- Creamy Spinach and Tomato Vegetarian Lasagna
- Farfalle Pasta with Light Creamy Mushroom Rose Sauce
- Classic Spaghetti and Meatballs (coming soon!)
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Spaghetti Alfredo with Spinach and Mushrooms
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Author: Sam | Ahead of Thyme
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 2 servings
Description
10-minute creamy spaghetti alfredo with spinach, mushrooms and tomatoes is tossed in a smooth buttery and garlicky alfredo sauce with fresh parsley.
Ingredients
- 4 oz. dry spaghetti
- 1 teaspoon olive oil
- 1/4 cup unsalted butter, melted
- 1/4 cup onions, finely chopped
- 1 cup cremini mushrooms, finely chopped
- 1/2 cherry tomatoes, sliced in half
- 1/3 cup parsley, finely chopped
- 1/2 (8 oz. package) cream cheese (approximately 1/2 cup)
- 1 tablespoon garlic, minced
- 1 cup milk
- 3/4 cup Parmesan cheese, grated
- 1/2 teaspoon ground black pepper
- 3 cups baby spinach
- 1/2 tablespoon salt flakes (to taste)
- Bring a large pot of salted water to a boil over high heat. Add spaghetti and olive oil. Cook for 8-12 minutes, or according to package instructions, until al dente (firm to the bite). Drain and set aside.
- Meanwhile, melt butter in a non-stick skillet over medium heat. Add onions, mushrooms, tomatoes and parsley. Cook for 4-5 until aromatic. Add cream cheese and garlic, stir well and cook for another minute.
- Add milk and continue stirring so the sauce forms a uniform texture. Add in Parmesan cheese and black pepper. Stir well to combine and cook for one more minute. You will notice the mixture start to thicken a bit.
- Add fresh spinach and stir to combine. The spinach will turn soft almost immediately by the heat. Remove from heat and leave the sauce in the pan.
- Add drained pasta to the skillet and toss to combine, and fully coat the spaghetti with the sauce. Sprinkle some salt flakes on top (to taste) and serve immediately.
- Category: Pasta
- Cuisine: Italian
Keywords: spaghetti alfredo, alfredo with spinach
The post Spaghetti Alfredo with Spinach and Mushrooms appeared first on Ahead of Thyme.
