Creamy Spinach Mushroom Pasta Recipe

Introduction

Creamy, garlicky, and packed with savory mushroom flavor, this Spinach Mushroom Pasta is the perfect easy comfort food. It’s rich yet light, simple but satisfying, and guaranteed to become a favorite in your weeknight dinner lineup.

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: Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve ½ cup of pasta water and set aside.
2. Step 2: In a skillet, heat olive oil or butter over medium heat. Add the sliced mushrooms and cook 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 just wilted, about 2–3 minutes.
4. Step 4: Pour in the heavy cream and stir in the grated Parmesan cheese. Let the sauce simmer gently for 2–3 minutes until it thickens slightly.
5. Step 5: Add the cooked pasta to the skillet and toss to combine. Use the reserved pasta water a little at a time to loosen the sauce to your desired consistency.
6. Step 6: Sprinkle extra Parmesan cheese over the top and serve warm.

Tips & Variations

• Use fresh Parmesan cheese for the richest, creamiest sauce possible.
• Don’t overcook the spinach—it only needs a couple of minutes to wilt.
• Add reserved pasta water gradually to control the sauce thickness.
• For extra creaminess, double the amount of cream in the sauce.
• Add red pepper flakes for a spicy kick or sun-dried tomatoes for tanginess.
• Try substituting kale for spinach or coconut cream for a dairy-free version.
• Incorporate grilled chicken or shrimp to turn it into a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. If you want to freeze some, it’s best eaten fresh but freezing is possible. To reheat, add a splash of cream or milk and warm gently on the stove or in the microwave to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach?

Yes, just make sure to thaw it completely and squeeze out any excess moisture before adding it to the pan.

Can I make this recipe dairy-free?

Absolutely. Substitute the heavy cream with a plant-based cream, and use vegan Parmesan cheese or nutritional yeast for the cheesy flavor.

What mushrooms are best for this dish?

Baby bella (cremini) mushrooms have great flavor and texture, but you can use any mushrooms you prefer or have on hand.

Is this a good meal prep option?

Yes, it stores well in the fridge and reheats easily, making it a convenient choice for meal prep.

Creamy Spinach Mushroom Pasta Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

This creamy Spinach Mushroom Pasta combines tender mushrooms, fresh spinach, and a rich garlic Parmesan cream sauce tossed with your favorite pasta. It’s an easy, comforting one-pan meal that’s perfect for a quick weeknight dinner or meal prep. Loaded with savory flavors and simple ingredients, this dish is both satisfying and elegant.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz pasta (penne, fettuccine, or your favorite)

Vegetables & Aromatics

• 8 oz mushrooms, sliced (baby bella or white)
• 3–4 cups fresh spinach
• 3 cloves garlic, minced

Dairy & Fats

• 1 tablespoon olive oil or butter
• ½ cup heavy cream or half-and-half
• ¼ cup grated Parmesan cheese (plus extra for topping)

Seasoning

• ½ teaspoon salt
• ¼ teaspoon black pepper

Liquids

• ½ cup reserved pasta water (as needed)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Before draining, reserve ½ cup of the pasta water for later use. Drain the pasta and set aside.
2. Sauté Mushrooms: Heat olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 6–7 minutes until they are golden brown and tender.
3. Add Garlic & Spinach: Stir in the minced garlic, salt, and black pepper. Add the fresh spinach to the skillet and cook for 2–3 minutes until the spinach is just wilted.
4. Make Sauce: Pour in the heavy cream or half-and-half and stir in the grated Parmesan cheese. Let the mixture simmer gently for 2–3 minutes, allowing the sauce to thicken slightly.
5. Combine Pasta: Add the cooked pasta to the skillet and toss everything together to coat the pasta evenly with the sauce. Gradually add reserved pasta water as needed to loosen the sauce to your desired consistency.
6. Serve: Sprinkle extra Parmesan cheese on top and serve the pasta warm immediately.

Notes

• Use fresh Parmesan cheese for the creamiest sauce.
• Do not overcook the spinach; it only needs 1–2 minutes to wilt.
• Add reserved pasta water gradually to control the sauce thickness.
• For extra creaminess, you can double the amount of cream used.
• Frozen spinach can be used if thawed and excess moisture squeezed out.
• To make dairy-free, substitute heavy cream with plant-based cream and Parmesan with nutritional yeast or vegan cheese.
• Gluten-free pasta can be used to make the dish gluten-free.
• Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently with a splash of cream or milk.

Keywords: Spinach mushroom pasta, creamy pasta, vegetarian pasta, garlic Parmesan pasta, easy weeknight dinner