Spinach Mushroom Pasta Recipe

Introduction

This Spinach Mushroom Pasta is a quick and satisfying meal perfect for any night of the week. Creamy, flavorful, and packed with fresh veggies, it combines tender mushrooms and vibrant spinach with a luscious Parmesan sauce that coats every bite.

Ingredients

• 8 oz pasta (penne, fettuccine, or your favorite)
• 1 tablespoon olive oil or butter
• 8 oz mushrooms, sliced (baby bella or white)
• 3–4 cups fresh spinach
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream or half-and-half
• ¼ cup grated Parmesan cheese (plus extra for topping)
• ½ cup reserved pasta water (as needed)

Instructions

1. Step 1: Cook the pasta in a large pot of salted boiling water until al dente. Before draining, reserve ½ cup of the pasta water and set it aside.
2. Step 2: In a large skillet, heat olive oil or butter over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they are golden and tender, about 6–7 minutes.
3. Step 3: Stir in the minced garlic, salt, and black pepper. Add the fresh spinach and cook until wilted, about 2–3 minutes.
4. Step 4: Pour in the heavy cream and add the grated Parmesan cheese. Stir well and let the sauce simmer for 2–3 minutes until it thickens slightly.
5. Step 5: Add the cooked pasta to the skillet and toss to coat with the sauce. Use the reserved pasta water as needed to loosen the sauce and achieve your desired consistency.
6. Step 6: Serve the pasta warm, sprinkled with additional Parmesan cheese if desired.

Tips & Variations

• Add a pinch of red pepper flakes for a subtle spicy kick.
• Include sun-dried tomatoes to add a tangy flavor dimension.
• Top with toasted pine nuts for extra texture and crunch.
• Add grilled chicken or shrimp for a boost of protein.
• Substitute kale for spinach if preferred.
• Use coconut cream instead of dairy for a dairy-free option.
• Choose gluten-free pasta to make the dish gluten-free friendly.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore the sauce’s creaminess. Avoid microwaving at high heat to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and drain it well before adding to the skillet to avoid excess water in the sauce.

What type of mushrooms work best for this recipe?

Baby bella or white mushrooms are ideal because they have a nice texture and a mild, earthy flavor that complements the creamy sauce well.

Spinach Mushroom Pasta Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

This creamy Spinach Mushroom Pasta is a delicious and comforting dish featuring tender sautéed mushrooms, fresh spinach, and a rich Parmesan cream sauce. Perfect for a quick weeknight dinner, this recipe combines simple ingredients to create a flavorful and satisfying meal.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz pasta (penne, fettuccine, or your favorite)
• 1 tablespoon olive oil or butter
• 8 oz mushrooms, sliced (baby bella or white)
• 3–4 cups fresh spinach
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream or half-and-half
• ¼ cup grated Parmesan cheese (plus extra for topping)
• ½ cup reserved pasta water (as needed)

Optional Additions and Substitutions

• Red pepper flakes for a kick
• Sun-dried tomatoes for extra tang
• Toasted pine nuts for texture
• Grilled chicken or shrimp for protein
• Use kale in place of spinach
• Sub coconut cream for dairy-free option
• Gluten-free pasta to make it GF-friendly

Instructions

1. Cook Pasta: Boil pasta in salted water until al dente, typically 8-10 minutes depending on pasta shape. Reserve ½ cup of the pasta cooking water, then drain the pasta.
2. Sauté Mushrooms: Heat olive oil or butter in a large skillet over medium heat. Add sliced mushrooms and cook for about 6–7 minutes, stirring occasionally, until they are golden brown and tender.
3. Add Garlic & Spinach: Stir in the minced garlic, salt, and black pepper into the skillet with mushrooms. Cook for 1 minute until fragrant. Then add the fresh spinach and cook, stirring, until it wilts down, about 2–3 minutes.
4. Make Sauce: Pour in the heavy cream or half-and-half and stir in the grated Parmesan cheese. Allow the sauce to simmer gently for 2–3 minutes, stirring occasionally, until it thickens slightly.
5. Combine Pasta: Add the cooked pasta to the skillet with the sauce and vegetables. Toss everything together to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water a little at a time until the desired consistency is reached.
6. Serve: Sprinkle additional Parmesan cheese on top and serve the pasta warm. Optionally garnish with freshly cracked black pepper or red pepper flakes for a bit of heat.

Notes

• Reserve some pasta cooking water to adjust sauce thickness and enhance flavor.
• Use gluten-free pasta or substitute kale to make the dish gluten-free or varied in greens.
• For a dairy-free version, replace cream with coconut cream and omit Parmesan or use a vegan cheese alternative.
• Add grilled chicken or shrimp for added protein.
• Sun-dried tomatoes or toasted pine nuts add extra texture and flavor complexity.

Keywords: spinach mushroom pasta, creamy pasta recipe, easy pasta dinner, vegetarian pasta, quick weeknight meal, Italian pasta recipe