Introduction

This Spinach Mushroom Pasta is a creamy, comforting dish perfect for any weeknight dinner. Earthy mushrooms, fresh spinach, and Parmesan cheese come together in a luscious sauce that coats your favorite pasta. It’s simple to make yet full of vibrant flavors that satisfy every time.

The dish shows a white bowl filled with short tube-shaped pasta in a light creamy sauce. The top layer has pieces of cooked mushrooms that are brown and soft-looking, mixed with wilted dark green spinach leaves. The pasta is pale yellow, smooth, and shiny with sauce coating each piece evenly. Some finely chopped garlic or cheese bits are scattered throughout, adding small hints of white and texture. The bowl rests on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
6 garlic cloves (minced)
1 pound Cremini mushrooms (cleaned and sliced)
2¼ cups half-and-half (or single cream outside the US)
1 pound pasta (choose your favorite type)
8 oz spinach
1 cup freshly grated Parmesan cheese
2 tablespoons flat-leaf parsley (chopped)
Salt and pepper to taste

Instructions

Step 1: Bring a large pot of water to a boil. Add a tablespoon of salt to enhance the pasta’s flavor. Cook the pasta according to the package instructions until just under al dente, as it will finish cooking in the sauce.
Step 2: While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Step 3: Add the sliced mushrooms to the skillet, season with salt and pepper, and cook, stirring occasionally, until golden and tender, about 8 minutes.
Step 4: Add the spinach to the skillet with the mushrooms and cook until wilted, allowing it to meld into the mixture.
Step 5: Pour in the half-and-half and bring to a gentle boil. Reduce heat and simmer until the sauce slightly thickens, about 4 minutes.
Step 6: Reserve about half a cup of the pasta cooking water, then drain the pasta.
Step 7: Combine the drained pasta with the sauce in the skillet. Add the chopped parsley and grated Parmesan cheese, tossing everything until well combined.
Step 8: Gradually add half of the reserved pasta water, tossing the pasta to coat and finish cooking. Add more pasta water as needed to achieve your desired sauce consistency.
Step 9: Taste and season with salt and pepper as desired. Serve immediately, ideally with a light salad and crusty bread.

Tips & Variations

Clean mushrooms by wiping them with a damp paper towel to remove any dirt or soil.
Cook mushrooms slowly to draw out moisture and develop rich flavor and color.
Salt the pasta water well to ensure the pasta is flavorful from the inside out.
Test pasta doneness a few minutes before package time — it should be slightly firm since it will finish cooking in the sauce.
Taste the sauce before adding extra salt, as Parmesan cheese can be quite salty.
Avoid adding oil to pasta water as it can prevent sauce from properly sticking to the pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it has thickened. Avoid microwaving to preserve texture and flavor.

How to Serve

The image shows a close-up of rigatoni pasta with creamy sauce mixed with dark green spinach leaves and slices of cooked mushrooms. The rigatoni are pale yellow with smooth, slightly shiny texture and tubular shape, arranged all over the white plate. The spinach is scattered unevenly, adding bright and dark green colors, while the mushrooms bring rich brown and beige tones with a soft texture. The creamy sauce makes the pasta glisten, and small bits of grated cheese or garlic are visible, blending lightly with the sauce. The dish sits on a white marbled surface, showing warm and inviting colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, this recipe calls for fresh spinach which wilts quickly in the skillet. If using frozen spinach, be sure to thaw and drain it thoroughly before adding to the sauce.

What pasta type works best for this dish?

This sauce pairs well with many pasta shapes like fettuccine, penne, or rigatoni. Choose your favorite type; just be sure to cook it until just under al dente so it finishes perfectly in the sauce.