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This Creamy Parmesan Spinach Mushroom Pasta recipe is scrumptious and ready in under 30 minutes!
How do you take a bowl of pasta in creamy sauce to the next level? Add a generous helping of Parmesan cheese and flavorful, garlicky spinach and mushrooms! Few culinary delights rival the satisfaction of indulging in a hearty portion of creamy pasta. This recipe is not only satisfying, but it’s also so delicious and easy to make that it might just have you dancing with joy in your kitchen. And the best part? You’re just 25 minutes away from having this Spinach Mushroom Pasta on your plate.
Looking for more pasta inspiration? Try our Chicken Mushroom Alfredo and Spaghetti Alla Carbonara recipes for delicious twists on classic favorites.
Why This Recipe Works
- Creamy Delight: The velvety smoothness of the Parmesan sauce envelops every bite of this pasta, creating a luxurious dining experience.
- Earthy Harmony: The combination of mushrooms and spinach adds depth and richness to the dish, while also providing a healthy dose of nutrients.
- Quick and Easy: With straightforward instructions and readily available ingredients, this recipe is perfect for busy weeknights or lazy weekends.
Ingredient Notes
- Mushrooms: As mushrooms are the star of the show, pick varieties with lots of flavor. I use brown mushrooms like cremini, Baby Bella, or chestnut mushrooms because they are rich in flavor, but regular white button mushrooms will work.
- Spinach – Fresh baby or leaf spinach are great choices. You can use frozen, but be sure to thaw it first and squeeze out as much moisture as possible.
- Garlic: For the best possible flavor. I recommend using fresh garlic. If you must substitute, use pre-peeled garlic or garlic powder, or if you’re not a fan, you can use shallots instead.
- Cream – Half and half (similar to single cream outside the US) is used in this recipe because it keeps the sauce from getting too rich. You can substitute with whipping, heavy, or a full-fat sour cream and milk mixture.
- Cheese – Parmesan cheese is my first choice for this recipe as it helps to thicken the sauce nicely, but you can substitute it with other Italian hard cheeses like Gran Padano or Pecorino Romano.
Recipe Tips
- Always check your mushrooms for soil or dirt and clean them by wiping them with a damp paper towel.
- Take your time cooking mushrooms – let the heat draw out the moisture and give the mushrooms some extra flavor and color! This recipe is super simple, so a little extra effort will be worth your time!
- When cooking your pasta, salt the water well to season the pasta as it boils. The greatest of sauces sauce can’t fix bland pasta.
- There’s nothing worse than mushy pasta – it should still have a bite to it. I recommend testing your pasta for doneness about three minutes before the time on the box. It will finish cooking in the sauce.
- Some Parmesan cheese is salty, so taste your sauce before using the salt.
- Don’t add oil to your pasta water – it will make the sauce slide off the pasta rather than coating it as it should.
Storage & Freezing Instructions ❄
Spinach Mushroom Pasta leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, portion the cooled pasta into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Rate This Recipe
Recipe
Spinach Mushroom Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves (minced)
- 1 pound Cremini mushrooms (cleaned and sliced)
- 2¼ cups half-and-half (or single cream outside the US)
- 1 pound of pasta (choose your favorite type)
- 8 oz spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley (chopped)
- Salt and pepper to taste
Instructions
- Start by bringing a large pot of water to a boil. Add a tablespoon of salt to enhance the pasta’s flavor. Cook the pasta according to the package instructions until it’s just under al dente. Remember, it will finish cooking in the sauce.
- While the pasta cooks, heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook until it becomes fragrant, about 1 minute.
- Add the sliced mushrooms to the skillet, seasoning them with salt and pepper. Stir occasionally, allowing the mushrooms to cook until they turn golden and tender, approximately 8 minutes.
- Add the spinach to the skillet with the mushrooms, allowing it to wilt and meld into the mixture.
- Once the spinach has wilted, pour in the half-and-half and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the sauce slightly thickens, about 4 minutes.
- Once the pasta is slightly undercooked, reserve about half a cup of the pasta cooking water and then drain the pasta.
- Combine the drained pasta with the sauce in the skillet, along with the chopped parsley and grated Parmesan cheese. Toss everything together until well combined.
- Gradually add half of the reserved pasta water, continuing to toss the pasta until it’s well coated and finishes cooking. If the sauce is too thick, adjust the consistency by adding more pasta water as needed.
- Taste the dish and season with salt and pepper as desired.
- Serve immediately, paired ideally with a light salad and crusty bread for a complete and satisfying meal.
Tips
- Always check your mushrooms for soil or dirt and clean them by wiping them with a damp paper towel.
- Take your time cooking mushrooms – let the heat draw out the moisture and give the mushrooms some extra flavor and color! This recipe is super simple, so a little extra effort will be worth your time!
- When cooking your pasta, salt to the water well to season the pasta as it boils. The greatest of sauces sauce can’t fix bland pasta.
- There’s nothing worse than mushy pasta – it should still have a bite to it. I recommend testing your pasta for doneness about three minutes before the time on the box. It will finish cooking in the sauce.
- Some Parmesan cheese is salty, so taste your sauce before using the salt.
- Don’t add oil to your pasta water – it will make the sauce slide off the pasta rather than coating it as it should.
Step-by-Step Guide
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Prepare the Pasta: Bring a large pot of salted water to a boil. Cook 1 pound (454 grams) of pasta according to package instructions until just under al dente.
Sauté Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 6 minced garlic cloves and cook until fragrant.
Cook the Mushrooms and Spinach: Add 1 pound (454 grams) of sliced cremini mushrooms, season with salt and pepper, and cook until golden and tender. Add eight ounces (227 grams) of spinach to the skillet and allow it to wilt.
Add The Half & Half and Simmer: Pour 2¼ cups (530 milliliters) of half-and-half into the mixture and bring to a gentle boil. Simmer until slightly thickened, about 4 minutes.
Finish The Dish: Once the pasta is slightly undercooked, reserve ½ cup (120 milliliters) of pasta water and drain the pasta. Add the drained pasta, 2 tablespoons of chopped parsley, and 1 cup (100 grams) of freshly grated Parmesan cheese. Toss until well combined.
Adjust Seasoning and Serve: Gradually add half of the reserved pasta water, tossing until the pasta is well coated and finishes cooking. Season with salt and pepper to taste. Serve your Spinach Mushroom Pasta immediately.
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