Creamy Spinach & Mushroom Pasta Recipe Description:
This Creamy Spinach and Mushroom Pasta is a comforting, vegetarian-friendly dish made with tender pasta tossed in a luscious garlic cream sauce with earthy mushrooms and fresh spinach. It’s quick enough for a weeknight dinner but satisfying enough to serve guests. The richness of cream is balanced with fresh greens and a touch of parmesan for the perfect bite.
Total Time:
Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes
Servings: 4
Ingredients:
Pasta:
300g (10 oz) penne, fettuccine, or pasta of choice
Salt (for boiling water)
Creamy Mushroom Spinach Sauce:
1 tbsp olive oil
1 tbsp unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
250g (9 oz) mushrooms (button or cremini), sliced
150g (5 oz) baby spinach
1 tsp dried oregano or thyme
1/2 tsp chili flakes (optional)
Salt and black pepper, to taste
1 cup heavy cream (or half-and-half)
1/2 cup grated parmesan cheese (plus more for serving)
1/4 cup reserved pasta water (if needed)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Reserve 1/4 cup of pasta water, then drain and set aside.
Prepare the Sauce:
In a large skillet or pan, heat olive oil and butter over medium heat.
Sauté onions for 2–3 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Add mushrooms, season with salt and pepper, and cook for 6–7 minutes until golden and tender.
Add Spinach:
Stir in spinach and cook until wilted, about 2–3 minutes.
Add dried oregano or thyme and chili flakes if using.
Cream & Cheese:
Pour in the cream and stir to combine.
Add parmesan cheese and stir until melted and the sauce thickens slightly (2–3 minutes).
If the sauce is too thick, add a splash of reserved pasta water.
Combine:
Add the cooked pasta to the sauce. Toss well to coat evenly.
Adjust salt and pepper to taste.
Serve:
Serve hot, garnished with fresh parsley and extra parmesan if desired.
Nutritional Info (Per Serving):
Calories: ~460 kcal
Protein: 14g
Carbohydrates: 50g
Fat: 23g
Saturated Fat: 11g
Fiber: 4g
Sugars: 4g
Sodium: 280mg
(Values may vary slightly based on ingredients used)
Q&A:
Q1: Can I make this vegan?
A: Yes! Substitute the cream with coconut cream or a cashew-based cream, butter with vegan margarine, and use nutritional yeast instead of parmesan.
Q2: Can I add protein to this dish?
A: Absolutely. Add grilled chicken, shrimp, or tofu for extra protein.
Q3: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water before adding.
Q4: Can this be made gluten-free?
A: Yes, simply use your favorite gluten-free pasta.
Q5: How long does it keep?
A: It will stay fresh in the fridge for up to 3 days. Reheat with a splash of milk or
water to loosen the sauce.
