This Italian-inspired Spinach Mushroom Pasta recipe is a delicious pasta dish packed full of umami-rich mushrooms and vibrant spinach, all enveloped in a silky parmesan cream sauce. This meatless pasta recipe is elegant enough for date night but easy enough for any night of the week.
Easy Spinach and Mushroom Pasta Recipe
When it comes to getting dinner on the table quickly, pasta always comes to the rescue! This is one of those easy pasta recipes that are made with a few simple ingredients, yet delivers incredible flavor.
Sautéed mushrooms, nutritious spinach, garlic and a mouthwatering creamy Parmesan sauce make this vegetarian pasta dish an ideal weeknight meal.
What’s in Spinach Mushroom Pasta?
Lots of flavor! Tender al-dente pasta, baby spinach, fresh mushroom and garlic, in a surprisingly light, creamy sauce made with parmesan cheese. An easy meal that is totally restaurant-worthy.
Why You Should Make this Mushroom And Spinach Pasta Recipe
- Vegetarian: Packed with fresh veggies, this mushroom pasta dish is a well rounded meal.
- Easy: This simple dish requires no special techniques to make it and the recipe is straightforward.
- Customizable: Swap or add other veggies like sun-dried tomatoes. Add your favorite spices or herbs like fresh basil. For extra protein, chickpeas, white beans, chicken or ground beef are some of my favorite options.
Ingredients and Substitutions
For the complete list of ingredients and quantities, check the printable recipe card below.
- Pasta: Any short pasta like penne pasta or farfalle pasta (bow ties) work. Long pasta such as pappardelle or fettuccini can be used as well. Besides regular pasta, chickpea pasta, brown rice pasta or lentil pasta are good alternatives.
- Oil: I used extra virgin olive oil. Avocado oil or any other neutral flavored oil can e used.
- Mushrooms: Any fresh mushrooms such as baby bella mushrooms, white mushrooms, cremini mushrooms, morel mushrooms and even a combination of wild mushrooms are ideal for this easy weeknight meal.
- Broth/stock: Vegetable broth or chicken broth can be used.
- Fresh spinach: Baby spinach is my go-to but mature spinach can also be used. Kale and Swiss chard are also good alternatives.
- Cream: For a richer, luscious sauce, use heavy cream. Half and half also makes a decadent sauce. Whole milk or alternative plant-based milks such as oat milk can be used but will produce a less creamy sauce.
- Parmesan Cheese: Freshly grated Parmesan cheese is best but pre-shredded or pre-grated Parmesan can be used. If preferred, you can replace the parmesan with other hard cheeses like Pecorino Romano or Asiago cheese.
- Red chili pepper flakes (optional): Add crushed red pepper for a slight spiciness. If you want this pasta to be even spicier, consider adding cayenne pepper.
How Do You Make Mushroom Spinach Pasta?
Here’s the quick version of how to make this easy pasta. Find all of the details on the printable recipe card below.
- Cook pasta according to package instructions until al dente, then drain, reserving some of the cooking water.
- In a large skillet over medium-high heat, sauté the mushrooms in a little olive oil then, transfer mushrooms to a plate.
- Add the fresh garlic and sauté briefly.
- Pour in the broth and deglaze the the pan.
- Add the spinach to the pan and stir until wilted.
- Return the mushrooms to the skillet and add the cream and seasoning.
- Toss with cooked pasta adding pasta water as needed to loosen up the sauce.
- Add the Parmesan, ground black pepper and pepper flakes. Toss to combine.
- Serve immediately.
Common Questions About Spinach Mushroom Pasta
What Kind of Pasta Should I Use?
Any type of pasta will work, but varieties that have ridges or indentations will hold onto the sauce best.
Can I Use Frozen Spinach to Make this Pasta Recipe?
Yes, you can use frozen spinach. However, be sure to thaw it and squeeze out the excess water before adding it to the sauce.
Can I Make this Dish Ahead of Time?
Creamy pasta dishes are best when served fresh. Leftovers can be stored for 2-3 days.
What to Serve With Creamy Spinach And Mushroom Pasta
Serve this creamy pasta alongside crusty bread with oil for dipping, or spread some butter on dinner rolls. You can also serve vegetables on the side, like asparagus, green beans, or Mediterranean chickpea salad.
Make Ahead, Storing, and Freezing Spinach Mushroom Pasta
Make Ahead: Creamy pasta recipes are best when served immediately after its been made.
Storage: Store the pasta in the fridge in an airtight container for up to 3 days.
Freezer: We do not recommend freezing this dish, the texture is not likely to remain the same once thawed.
Tips for Cooking This Creamy Pasta Like A Pro!
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Salt: Salting the cooking pasta water adds flavor to the dish from the very first beginning!
- Mushrooms: Clean or quickly rinse the mushrooms, drying them with paper towels before cooking.
- Sautéing: Cook the mushrooms until golden brown in the edges. Cooking mushrooms properly makes a huge difference in the overall taste and texture of the dish.
- Spinach: When cooking the spinach, gently move the wilted leaves to the top to allow the rest of the spinach to wilt.
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Pasta Cooking Water: The key to really creamy pasta recipes! Add the pasta cooking water a bit at a time and give it a quick stir to incorporate the water into the sauce.
Take a Look At These Other Pasta Recipes:
- Homemade Baked Mac and Cheese
- Chili Mac Recipe
- Creamy Shrimp Alfredo Pasta
- Pasta with Asparagus in Lemon Cream Sauce
- Penne Alla Vodka
- Mexican Green Spaghetti
Creamy Parmesan Spinach and Mushroom Pasta
Ingredients
- 12 ounces short pasta
- 3 tablespoons olive oil
- 12 ounces mushrooms sliced (white button, cremini or baby bellas)
- 4 garlic cloves minced
- 1/2 cup vegetable or chicken stock
- 12 ounces fresh spinach
- 1/4 cup heavy cream or half and half
- 1 teaspoon Italian seasoning
- 1/2 cup Parmesan cheese grated
- Ground black pepper to taste
- Red chili pepper flakes to taste (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and reserve about 1/2 cup of pasta cooking water.
- While the pasta cooks, in a large skillet, heat 2 tablespoons of oil over medium-high heat.
- Add the sliced mushrooms and cook stirring frequently for about 4-5 minutes or until the mushrooms begin to brown on the edges. Transfer the mushrooms to a plate and keep warm.
- Add the garlic to the skillet and cook for about a minute or until fragrant. Deglaze the skillet by adding the broth and scrapping the brown bits from the bottom of the skillet with a wooden spoon. Lower the heat to medium-low and simmer for about 2-3 minutes.
- Add the spinach and stir, bringing the wilted spinach from the bottom of the skillet to the top. Cook until the spinach is wilted. Return the mushrooms to the skillet. Stir in the cream and the Italian seasoning. Cook for about 2 minutes then, add the drained pasta to the skillet and toss to combine. Add the Parmesan, ground black pepper and pepper flakes. Toss to combine. If the pasta seems too dry, add some of the reserved pasta water and toss.
- Serve immediately.
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