Creamy Spinach Mushroom Pasta

This creamy spinach and mushroom pasta brings restaurant elegance to your dinner table in just 20 minutes. The earthy mushrooms and vibrant spinach create a luxurious yet simple meal that's become my midweek dinner hero when I need something impressive without the fuss.

I developed this recipe during a particularly busy work season when I needed something that felt special but didn't require a trip to the grocery store. Now it appears on our table at least twice a month, and my husband claims it's better than our local Italian restaurant's version.

Ingredients

• 8 oz pasta penne, fettuccine, or your preferred shape for maximum sauce clingability
• 1 tablespoon olive oil or butter choose butter for richer flavor or olive oil for a lighter touch
• 8 oz mushrooms sliced look for firm baby bella mushrooms with closed caps for best flavor
• 3–4 cups fresh spinach buy prewashed for convenience or use frozen in a pinch
• 3 cloves garlic minced fresh provides the brightest flavor but jarred works in a time crunch
• ½ teaspoon salt adjust based on how salty your cheese is
• ¼ teaspoon black pepper freshly ground adds the most aromatic quality
• ½ cup heavy cream or half and half heavy cream makes a richer sauce while half and half lightens it
• ¼ cup grated Parmesan cheese plus extra for topping choose aged for best flavor
• ½ cup reserved pasta water crucial for creating the perfect silky sauce texture

Step-by-Step Instructions

Cook Pasta

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste like seawater for proper pasta flavor. Add your pasta and cook until al dente, usually 1-2 minutes less than package directions suggest. Before draining, carefully reserve ½ cup of the starchy pasta water in a measuring cup or mug. This starchy liquid is the secret to silky sauce.

Sauté Mushrooms

While the pasta cooks, place a large skillet over medium high heat. Add your olive oil or butter and let it get hot. Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for 2-3 minutes to develop golden edges before stirring. Continue cooking for another 4 minutes until they've released their moisture and begun to caramelize. Patience here creates deep flavor.

Add Garlic and Spinach

Reduce heat to medium and add minced garlic, salt, and pepper to the mushrooms. Cook for just 30 seconds until fragrant, being careful not to burn the garlic. Add the spinach in batches if needed, stirring gently as it wilts down. The volume will reduce dramatically as it cooks, usually within 2-3 minutes.

Make Sauce

Pour the cream into the skillet and bring to a gentle simmer. Add the Parmesan cheese and stir continuously until it melts completely into the sauce. Let everything bubble gently for 2-3 minutes to thicken slightly. The sauce should coat the back of a spoon but still flow freely.

Combine Pasta

Add the drained pasta directly to the skillet with the sauce. Using tongs or two spoons, toss everything together thoroughly so every piece of pasta gets coated. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta.

Serve

Transfer to warm bowls and sprinkle with additional freshly grated Parmesan cheese. Serve immediately while the sauce is still silky and the pasta is hot.

Bookmark

The mushrooms are truly the star of this dish. I discovered that taking the extra time to properly brown them transforms this from a good pasta to an exceptional one. My daughter who claimed to hate mushrooms actually requests this dish now that she's tasted them prepared this way.

Make It Your Own

This versatile pasta welcomes many variations. For protein, add grilled chicken, sautéed shrimp, or Italian sausage. Cook your protein first, set aside, and add back when combining with pasta. For a vegetarian protein boost, add white beans or toasted pine nuts. The recipe works with any pasta shape, though shapes with ridges or curves hold the sauce best.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled. When reheating, add a splash of milk or cream and warm gently over medium-low heat, stirring frequently. Alternatively, microwave with a tablespoon of water or milk, covered with a paper towel, at 70% power in 30-second intervals, stirring between each until heated through.

Troubleshooting Tips

If your sauce breaks or seems too thin, remove from heat and whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water. If too thick, add more pasta water or a splash of cream. For mushrooms that won't brown, ensure your pan is hot enough and avoid overcrowding. Pat mushrooms dry before cooking and don't salt until they've browned.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be substituted. Thaw completely and squeeze out excess moisture before adding to the pan. You'll need about 1 cup of thawed frozen spinach to replace the 3-4 cups of fresh spinach.

→ What type of mushrooms work best in this dish?

Baby bella (cremini) or white button mushrooms are ideal, but you can also use portobello, shiitake, or a mix of wild mushrooms for more complex flavor. Just ensure they're sliced to similar thickness for even cooking.

→ How can I make this dish dairy-free?

Substitute the heavy cream with full-fat coconut milk or cashew cream. Replace Parmesan with nutritional yeast or a dairy-free Parmesan alternative. Add a splash of lemon juice to mimic the tanginess of the cheese.

→ What can I add for extra protein?

Grilled chicken, Italian sausage, shrimp, or white beans make excellent protein additions. Cook meat separately and add with the pasta, or in the case of beans, add them when you incorporate the spinach.

→ Can I make this ahead of time?

While best served fresh, you can prepare components ahead of time. Sauté the mushrooms and make the sauce, storing separately. Cook pasta just before serving and combine everything. If reheating the complete dish, add a splash of cream or pasta water to refresh the sauce.

→ What herbs complement this pasta dish?

Fresh basil, thyme, or chives make excellent finishing herbs. Dried herbs like oregano or Italian seasoning can be added when sautéing the mushrooms. A pinch of red pepper flakes adds pleasant warmth.