There’s something so comforting about a warm bowl of spinach mushroom pasta. Whether it’s a cold evening or a busy midweek night, this creamy dish has always been my go-to for fuss-free dinners. It’s the kind of recipe that looks fancy but only takes simple ingredients and less time than ordering takeout!
Spinach and mushrooms are a timeless pairing, and when you toss them with al dente pasta and a light garlic cream sauce, magic happens. The earthy flavor of the mushrooms pairs beautifully with the tender spinach leaves, while the creamy sauce ties everything together without overpowering the natural goodness of the vegetables.
The best part? This recipe is super flexible. You can swap in your favorite pasta shapes, add a protein like grilled chicken or shrimp, or even make it vegan with a few easy substitutions. Whether you’re feeding your family or hosting friends, this spinach mushroom pasta will earn you rave reviews.
If you’ve been searching for a simple yet satisfying dinner that doesn’t sacrifice flavor, this is the one. Ready in under 30 minutes and perfect for busy weeknights, this is the kind of recipe you’ll want to bookmark!
What Makes This Spinach Mushroom Pasta Special?
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Quick and easy for busy nights – Ready in under 30 minutes!
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Rich and creamy without being heavy – Balanced flavors that let the veggies shine.
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One-pan magic – Fewer dishes, more flavor.
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Easily adaptable – Vegan, gluten-free, or protein-packed versions are simple to make.
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Perfect for meal prep – Stays delicious even when reheated.
This pasta isn’t just tasty; it’s a dependable weeknight lifesaver. The sauce is straightforward but tastes restaurant-worthy, and you’ll only need a handful of everyday ingredients.
Ingredient Notes
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Pasta: Penne, fettuccine, or spaghetti all work here. Short shapes hold the sauce well, but long pasta gives an elegant touch.
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Fresh Spinach: Baby spinach is best for its tender texture and mild taste. Frozen spinach can be used, but make sure to squeeze out excess moisture.
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Mushrooms: Cremini or white button mushrooms offer an earthy flavor. For an upgrade, try shiitake or oyster mushrooms.
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Garlic: Fresh garlic gives this dish a robust, aromatic base. Garlic powder is not recommended.
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Heavy Cream: Creates the velvety sauce. Use half-and-half for a lighter version or cashew cream for a vegan swap.
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Parmesan Cheese: Adds umami and depth. Nutritional yeast works well for a dairy-free option.
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Olive Oil & Butter: Combining both gives richness without heaviness.
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Salt & Pepper: Simple seasoning is all you need here.
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Optional Add-ins: A sprinkle of red pepper flakes or fresh parsley can boost flavor.
How To Make Spinach Mushroom Pasta
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Boil the pasta
Bring a large pot of salted water to a boil. Cook 8 oz of pasta according to the package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining. -
Sauté the mushrooms
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 8 oz sliced mushrooms and cook for 6-8 minutes until golden and slightly crispy on the edges. -
Add garlic and spinach
Lower the heat slightly. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 4 cups of fresh baby spinach, stirring until wilted, about 2-3 minutes. -
Make the sauce
Pour in 3/4 cup heavy cream and stir gently. Allow it to simmer for 3-4 minutes until slightly thickened. Add 1/2 cup grated Parmesan cheese and stir until smooth. Season with salt and black pepper to taste. -
Combine pasta and sauce
Add cooked pasta to the skillet and toss everything together. If the sauce is too thick, add a splash of reserved pasta water until the consistency is just right. -
Garnish and serve
Top with extra Parmesan and a sprinkle of chopped parsley. Serve warm!
Storage Options
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Room Temperature: Not recommended for food safety. Store leftovers promptly.
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Refrigeration: Store in an airtight container for up to 3 days.
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Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight.
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Reheating: Reheat gently on the stove over medium heat with a splash of milk or cream to bring the sauce back to life.
Variations and Substitutions
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Swap the cream for cashew cream or coconut milk for a dairy-free version.
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Add grilled chicken, shrimp, or tofu for extra protein.
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Use whole wheat pasta or gluten-free pasta for dietary needs.
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Spice it up with red pepper flakes or a squeeze of fresh lemon.
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Toss in seasonal veggies like peas, asparagus, or zucchini for variety.
Frequently Asked Questions
Can I make spinach mushroom pasta ahead of time?
Yes! Prepare the pasta and sauce separately, and combine just before serving for the freshest flavor.
Can I use frozen spinach?
Absolutely, just thaw it fully and squeeze out the water to avoid a watery sauce.
How do I prevent the mushrooms from getting soggy?
Make sure your pan is hot and avoid overcrowding the mushrooms. Give them space to sear rather than steam.
Is this recipe vegan-friendly?
It can be! Swap heavy cream for cashew cream and Parmesan for nutritional yeast.
How long does the sauce take to thicken?
About 3-4 minutes of gentle simmering usually does the trick. Stir continuously for a silky finish.
Conclusion
If you’re hunting for a cozy yet quick dinner idea, this spinach mushroom pasta is your answer. It’s hearty, delicious, and so easy to make that it might just become a new family favorite. Whether you’re cooking for one, two, or a crowd, this creamy pasta always delivers. Give it a try and don’t forget to share your tasty creations with me!
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Creamy Spinach Mushroom Pasta: Comfort in a Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A cozy and creamy pasta recipe packed with spinach, earthy mushrooms, and simple ingredients for a satisfying weeknight dinner.
Ingredients
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8 oz pasta (penne, spaghetti, or fettuccine)
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8 oz mushrooms, sliced
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4 cups baby spinach
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3 cloves garlic, minced
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1 tbsp olive oil
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1 tbsp butter
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3/4 cup heavy cream
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1/2 cup Parmesan cheese, grated
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Salt and black pepper to taste
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Fresh parsley for garnish
Instructions
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Boil the pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
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Sauté mushrooms in butter and olive oil for 6-8 minutes until golden.
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Add garlic, cook for 30 seconds, then stir in spinach until wilted.
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Pour in heavy cream, simmer for 3-4 minutes, and stir in Parmesan until smooth.
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Toss pasta into the sauce, adjusting with pasta water if needed. Garnish and serve.
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g