Description

This Creamy Mafaldine Pasta is a comforting and delicious dish that combines tender mafaldine noodles with a rich, velvety sauce. The earthy mushrooms, fresh spinach, and tangy sun-dried tomatoes create a perfect balance of flavors. Whether you’re making it for a cozy weeknight meal or a special occasion, this pasta is sure to impress. Serve it with a sprinkle of Parmesan cheese and a drizzle of olive oil for a restaurant-quality dish right at home!

Ingredients

For the Pasta:

400g mafaldine pasta
2–3 garlic cloves, minced
2 tablespoons olive oil
1 cup double cream (heavy cream)
½ cup grated Parmesan or Grana Padano cheese
1.5 cups fresh spinach, chopped
160g mushrooms, sliced
⅔ cup sun-dried tomatoes, chopped
3–5 tablespoons lemon juice (adjust to taste)
½ teaspoon dried oregano
Salt and pepper to taste

Optional Garnishes:

Extra Parmesan for topping
Fresh basil or parsley for garnish
Balsamic glaze drizzle

Instructions

Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the mafaldine pasta and cook until al dente (8-10 minutes).
- Reserve ½ cup pasta water, then drain the pasta and set aside.
Sauté the Aromatics:
- In a large pan, heat olive oil over medium heat.
- Add garlic and sauté for 1-2 minutes until fragrant.
Cook the Vegetables:
- Add sliced mushrooms and cook for 3-4 minutes until soft.
- Stir in sun-dried tomatoes, season with salt, pepper, and oregano, and cook for another 2-3 minutes.
Make the Creamy Sauce:
- Pour in the double cream and lemon juice, stirring well.
- Let it simmer on low heat for 5-7 minutes until slightly thickened.
- Add grated Parmesan, stirring until melted and combined.
Combine Everything:
- Add the cooked mafaldine pasta and toss to coat in the sauce.
- Stir in chopped spinach and cook for another 3 minutes until wilted.
- If needed, add a splash of reserved pasta water to loosen the sauce.
Serve & Enjoy:
- Divide into plates, top with extra Parmesan, and garnish with fresh basil or parsley.
- Drizzle with balsamic glaze for extra flavor.

Notes

Make it Lighter: Swap heavy cream for half-and-half or a dairy-free alternative.
Want More Protein? Add grilled chicken or shrimp.
Storage Tips: Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently on the stove with a splash of milk.
Spice It Up: Add a pinch of red pepper flakes for a little heat.

Prep Time: 10 min
Cook Time: 20 min
Category: lunch
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 550
Sodium: 400mg
Fat: 30g
Carbohydrates: 60g
Fiber: 4g
Protein: 15g