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Creamy mushroom spinach pasta served on a white plate with grated Parmesan and herbs.

Mushroom Spinach Pasta

A creamy, flavorful, and nutritious pasta dish made with mushrooms, spinach, and a rich sauce. Perfect for a quick, wholesome meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 plates
Calories 550 kcal

Equipment

  • Large Skillet
  • Pot for Boiling Pasta

Ingredients
  

Pasta

  • 12 oz pasta penne, fettuccine, or preferred type

Sauce and Toppings

  • 2 cups mushrooms sliced, cremini or button
  • 3 cups fresh spinach can use frozen (thawed and drained)
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 2 tbsp olive oil or butter
  • salt and pepper to taste

Instructions
 

  • Boil a large pot of salted water and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  • Heat olive oil or butter in a large skillet over medium heat. Add mushrooms and sauté until golden brown, about 5-7 minutes.
  • Add minced garlic to the mushrooms and cook for another minute until fragrant.
  • Stir in fresh spinach and cook until wilted, about 2 minutes.
  • Pour in the heavy cream and mix well. Add grated Parmesan cheese and stir until melted into a creamy sauce.
  • Add the drained pasta to the skillet and toss to coat in the sauce. If needed, add reserved pasta water a little at a time until the sauce reaches your desired consistency.
  • Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan and fresh parsley if desired.

Notes

You can swap the heavy cream with coconut milk for a dairy-free version. Add grilled chicken or shrimp for extra protein.
Keyword Vegetarian