If you’re craving a quick and hearty meal, this Spinach Mushroom Pasta is a must-try. Bursting with savory flavors and a creamy sauce, this dish combines earthy mushrooms and fresh spinach, making it a delicious choice for both lunch and dinner. Whether you’re cooking for one or feeding the whole family, this pasta recipe is both satisfying and full of nutrients.

This spinach mushroom pasta is a simple yet elegant dish, perfect for those busy weeknights when you want something quick but full of flavor. The creamy sauce, which you can customize with your favorite cheese, is balanced with the freshness of spinach and the deep umami flavor of sautéed mushrooms. It’s a meal that feels comforting but doesn’t require hours in the kitchen. Plus, it’s a wonderful way to incorporate more greens into your diet without sacrificing taste.

What Makes This Spinach Mushroom Pasta Special?

Quick and Easy: This dish takes just under 30 minutes to prepare, making it the perfect go-to recipe for busy days.
Vegetarian-Friendly: A great option for vegetarians or anyone looking for a meat-free meal that’s still packed with flavor.
Creamy and Rich: The cream-based sauce is smooth and velvety, complementing the earthy mushrooms and tender spinach.
Healthy and Nutritious: With fresh spinach and mushrooms, you’re getting a good dose of vitamins and antioxidants in each bite.
Customizable: Adjust the cheese, add extra veggies, or even make it vegan by swapping dairy for plant-based alternatives.

Ingredient Notes

Pasta: Use any pasta you like! Penne, fettuccine, or spaghetti work beautifully. Whole wheat or gluten-free pasta can be great alternatives.
Mushrooms: Cremini mushrooms or button mushrooms are most commonly used, but you can experiment with shiitake or portobello for a richer flavor.
Spinach: Fresh spinach is preferred for this recipe, but frozen spinach can also work—just make sure to thaw and drain it well before using.
Heavy Cream: For a creamy texture, heavy cream is essential, but you can substitute it with half-and-half or a plant-based alternative for a lighter or vegan option.
Parmesan Cheese: A touch of Parmesan adds flavor and depth. You can also substitute with vegan Parmesan or nutritional yeast for a dairy-free version.
Garlic: Fresh garlic is key to infusing the sauce with aromatic depth. If you’re in a pinch, garlic powder can work as a substitute, but fresh is always best.
Olive Oil: Use extra virgin olive oil for sautéing the vegetables; it enhances the flavors of the dish.

How To Make Spinach Mushroom Pasta

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and softened.
Add Garlic and Spinach: Add the minced garlic to the skillet with the mushrooms and cook for another minute until fragrant. Then, add the spinach and sauté until it wilts down.
Make the Creamy Sauce: Lower the heat, then pour in the heavy cream. Stir in Parmesan cheese (if using), salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to combine. If the sauce seems too thick, add some reserved pasta water, a little at a time, to achieve your desired consistency.
Finish and Serve: Taste and adjust seasoning if necessary. Serve hot, topped with extra Parmesan or fresh herbs if desired.

Storage Options

Room Temperature: Pasta is best enjoyed fresh, but you can keep it at room temperature for up to 2 hours if you need to set it aside temporarily.
Refrigeration: Store any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce.
Freezing: You can freeze the pasta, though the texture of the spinach may change slightly. Store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
Reheating Tips: When reheating, you may need to add more liquid (like pasta water or cream) to bring the sauce back to life.

Variations and Substitutions

Vegan Spinach Mushroom Pasta: Swap the heavy cream with coconut cream or a plant-based cream, and use vegan Parmesan or nutritional yeast for the cheese.
Add More Veggies: Try adding bell peppers, zucchini, or peas to the dish for extra veggies and a pop of color.
Spicy Kick: Add red pepper flakes for a spicy twist or drizzle with hot sauce for an extra layer of flavor.
Cheese Variations: If you’re not a fan of Parmesan, try other cheeses like ricotta, mozzarella, or goat cheese for different textures and flavors.
Lemon Zest: Add a bit of lemon zest for a bright, citrusy flavor that complements the creamy sauce.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?
Yes, frozen spinach works fine, but be sure to thaw and drain it completely to avoid excess moisture in the sauce.
What can I substitute for heavy cream?
You can use half-and-half, whole milk, or a non-dairy milk (such as coconut or almond milk) for a lighter or dairy-free version.
Can I prepare this pasta ahead of time?
Yes, you can cook the pasta and prepare the sauce ahead of time. When ready to serve, simply combine and heat everything together.
How do I make this pasta spicier?
Add red pepper flakes or a dash of cayenne pepper to the sauce while it simmers for a subtle heat.
How do I store leftover spinach mushroom pasta?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop or microwave.

Conclusion

This Spinach Mushroom Pasta is a creamy, comforting dish that’s easy to make and full of flavor. Perfect for busy weeknights, this recipe can be customized to suit your tastes and dietary needs. Whether you stick to the classic version or get creative with variations, it’s sure to become a favorite in your dinner rotation. So grab your ingredients and get cooking—your taste buds will thank you!

Spinach Mushroom Pasta: A Creamy and Flavorful Delight

Author: Sofia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

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Ingredients

Scale

8 oz pasta
2 cups sliced mushrooms
2 cups fresh spinach
2 cloves garlic, minced
1 cup heavy cream (or plant-based alternative)
½ cup Parmesan cheese (optional)
Olive oil
Salt and pepper to taste

Instructions

Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 5-7 minutes, until softened and golden brown.
Add minced garlic and sauté for 1 minute, then add spinach and cook until wilted.
Pour in heavy cream and stir in Parmesan (if using), salt, and pepper. Let the sauce simmer for 3-5 minutes until slightly thickened.
Add the cooked pasta to the skillet, tossing to combine with the creamy sauce. If needed, add some reserved pasta water to reach the desired sauce consistency.
Serve immediately, topped with extra Parmesan or fresh herbs if desired.

Nutrition

Calories: 400 kcal
Fat: 18g
Carbohydrates: 50g
Fiber: 4g
Protein: 12g