Creamy Mushroom Spinach Penne

Ingredients

• 12 oz (340 g) penne pasta
• 2 cups fresh baby spinach
• 8 oz (225 g) cremini mushrooms, sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the penne in salted boiling water according to package directions until al dente; drain and set aside.
2. In a large skillet over medium heat, melt the butter and add the minced garlic; sauté for 30 seconds.
3. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5 minutes.
4. Sprinkle the flour over the mushrooms and stir to coat; cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the heavy cream, bringing the mixture to a gentle simmer; let it thicken for 3–4 minutes.
6. Stir in the Parmesan cheese, dried thyme, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
7. Add the cooked penne and fresh spinach to the skillet; toss to combine, allowing the spinach to wilt slightly.
8. Transfer the pasta mixture to a greased 9x13‑inch glass baking dish, spreading it evenly.
9. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the top is lightly golden and the sauce is bubbling.
10. Remove from the oven and let rest for 5 minutes before serving.