Ingredients
- 2 tablespoons butter
- 8 ounces mushrooms, sliced (baby bella or white button work well)
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Ballerina Farm French Salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 cups fresh spinach
- ¼ cup reserved pasta water (if needed for thinning)
- 1 tablespoons chopped parsley (for garnish)
Directions
- Sauté the Mushrooms – Melt butter in a pan over medium heat. Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and tender.
- Add Garlic – Stir in minced garlic and cook for 30 seconds, just until fragrant.
- Pour in the Cream – Add the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes, stirring occasionally.
- Melt the Parmesan – Stir in Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Let the cheese melt into the sauce.
- Add Spinach – Stir in the spinach and cook for 1–2 minutes, just until wilted. If the sauce is too thick, add a splash of pasta water to loosen it.
- Combine with Pasta – Toss with pasta and top with your Italian sausage meatballs. Garnish with fresh parsley and extra Parmesan.
