Spinach Mushroom Pasta Recipe

Meet your next weeknight dinner hero: Spinach Mushroom Pasta. Creamy, satisfying, and bursting with earthy flavor, this comfort classic brings together tender greens, savory mushrooms, and perfectly sauced noodles in a dish that tastes like something from your favorite trattoria. With just a handful of pantry staples and a little skillet magic, you’ll be twirling up a dinner that’s equal parts wholesome and indulgent — and you’ll want to return to it again and again.

Ingredients You’ll Need

All you need are a few simple ingredients, but don’t let the short list fool you — each one plays an important role in making Spinach Mushroom Pasta truly shine. From the earthy mushrooms to the creamy sauce and that final sprinkle of fresh parsley, you’ll taste every layer.

• Extra-virgin olive oil: Adds richness for sautéing, bringing out the natural flavors of the mushrooms and garlic.
• Garlic cloves (minced): Give the sauce a savory backbone with just the right kick and aroma.
• Cremini mushrooms (cleaned and sliced): These provide hearty texture and an earthy, umami flavor.
• Half-and-half (or single cream): Makes the sauce luxuriously creamy without being too heavy.
• Pasta (your favorite type): Holds onto the silky sauce — fettuccine, penne, or spaghetti all work beautifully.
• Spinach: For a burst of color and nutrition, the spinach wilts perfectly into the sauce.
• Freshly grated Parmesan cheese: Melts into the sauce to give it that irresistible creamy, salty finish.
• Flat-leaf parsley (chopped): Brightens the whole dish and adds a fresh, herbal bite right at the end.
• Salt and pepper to taste: Essential for seasoning and balancing all the flavors throughout cooking.

How to Make Spinach Mushroom Pasta

Step 1: Cook the Pasta

Start by getting a big pot of water boiling — this step is easy but crucial. Add a generous tablespoon of salt to the water so that the pasta itself is flavored from the inside out. Cook your chosen pasta until it’s just a shade under al dente (a little firmer than you’d want to eat straight from the pot), since it will finish cooking in the luscious sauce later. Don’t forget to scoop out about half a cup of the pasta water before draining; you’ll need this starchy liquid gold to help the sauce cling perfectly to the noodles.

Step 2: Sauté the Garlic and Mushrooms

While the pasta works its magic on the stove, heat up the olive oil in a large, deep skillet over medium heat. Toss in your minced garlic, stirring constantly for about a minute — as soon as the rich, garlicky aroma fills your kitchen, you’re ready for the next step. Add the sliced cremini mushrooms and sprinkle with salt and pepper. Sauté until they’re golden, deeply fragrant, and have released all their juices (about 8 minutes). This is where the umami base of the Spinach Mushroom Pasta really builds up.

Step 3: Wilt the Spinach

Pile the fresh spinach right into the pan with the sautéed mushrooms. It might look like a mountain of greens at first, but it cooks down dramatically within a couple of minutes. Stir gently until it’s wilted and everything is mingling together — this not only adds a pop of color but infuses the pasta with that mellow, nearly sweet earthiness only spinach can provide.

Step 4: Make the Creamy Sauce

Pour in the half-and-half, stirring to bring everything together. Let the mixture come to a gentle simmer, not a rolling boil. Reduce the heat a bit and simmer for about 4 minutes until the sauce thickens slightly. This transforms all those flavors into a velvety sauce that will soon coat the pasta so beautifully.

Step 5: Combine Pasta, Sauce, and Cheese

Now for the main event: add the drained pasta right into the skillet along with the chopped parsley and that glorious pile of freshly grated Parmesan cheese. Toss everything together gently, gradually adding half of your reserved pasta water to loosen up the sauce and help it adhere to every noodle. If things look a little thick, splash in a bit more pasta water and keep tossing until you reach your creamy, dreamy desired consistency.

Step 6: Season and Serve

Give your Spinach Mushroom Pasta a taste — add more salt and freshly cracked black pepper as you see fit. Serve it hot, straight from the skillet, and watch the sauce cling to every forkful. Pair with a crisp side salad and crusty bread to make it a full-blown feast.

How to Serve Spinach Mushroom Pasta

Garnishes

A handful of extra chopped parsley and a final dusting of Parmesan make Spinach Mushroom Pasta sing with freshness and color. A spritz of freshly cracked black pepper or a drizzle of good olive oil right before serving adds a final touch of finesse.

Side Dishes

This pasta is hearty enough to stand alone, but serving it with a sunny side salad (think arugula, cherry tomatoes, and a lemony vinaigrette) or warm, crusty bread to sop up extra sauce is always a winning move. Roasted asparagus or simply steamed broccoli makes for a lovely green companion.

Creative Ways to Present

Try plating your Spinach Mushroom Pasta in shallow bowls with a nest twist, topped with a few reserved sautéed mushrooms for an elegant look. Or, for family-style dining, serve in a large, rustic platter at the table so everyone can help themselves. A sprinkle of toasted pine nuts or a dollop of ricotta atop each serving can also add a special flair.

Make Ahead and Storage

Storing Leftovers

Let any leftover Spinach Mushroom Pasta cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to three days, making it a fabulous meal prep option for busy weeks.

Freezing

While this dish is best enjoyed fresh, you can freeze portions if needed. Just be aware that creamy sauces can sometimes change texture after thawing. To freeze, portion the pasta into freezer-safe containers and thaw overnight in the fridge before reheating.

Reheating

Warm the leftovers gently in a skillet over medium-low heat. Add a splash of milk, half-and-half, or even a bit of water to loosen the sauce as it reheats. Stir frequently to avoid scorching the cheese, and heat until hot all the way through.

FAQs

Can I use a different type of mushroom?

Definitely! Button mushrooms, shiitakes, or even a mix of wild mushrooms will all work well in Spinach Mushroom Pasta. Just choose what you have or what’s freshest.

What pasta shapes work best for this recipe?

Fettuccine, linguine, penne, or rigatoni are all great for scooping up the creamy sauce and bites of mushroom and spinach. Don’t be afraid to use whatever pasta you have on hand.

Can I make this recipe vegan?

You sure can. Swap the half-and-half for your favorite plant-based cream (or a blend of cashew cream and non-dairy milk), use vegan Parmesan-style cheese, and skip the butter. The dish will still taste rich and delicious!

How can I add protein to this dish?

If you’d like to boost the protein, stir in sautéed chicken, shrimp, or even chickpeas towards the end, just before tossing the pasta with the sauce. They’ll absorb all those wonderful flavors.

Is this recipe gluten-free?

It can be! Just choose your favorite gluten-free pasta, and double-check that your cheese and dairy are gluten-free if you’re especially sensitive.

Final Thoughts

There’s something undeniably comforting about a bowl of Spinach Mushroom Pasta — it’s the kind of dish that feels both simple and a little special. Whether you’re feeding your family or just treating yourself after a long day, give this recipe a try and let it brighten up your table. Happy cooking!

Print