Spinach Mushroom Pasta: A Creamy, Comforting Meal
Craving a hearty, vegetarian pasta dish that’s both simple and satisfying? This Spinach Mushroom Pasta is the answer! It’s loaded with earthy mushrooms, fresh spinach, and a creamy Parmesan sauce that clings perfectly to your favorite pasta. Whether you’re cooking for a quick weeknight dinner or looking for a dish to impress guests, this recipe is sure to be a hit.
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 if outside the US)
- 1 pound pasta (your favorite type)
- 8 oz fresh spinach
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- Salt and pepper, to taste
Directions
1. Cook the pasta:
Start by boiling a large pot of salted water (about 1 tablespoon of salt) to cook the pasta. Cook the pasta according to the package instructions, but stop when it’s just under al dente, as it will finish cooking in the sauce.
2. Sauté the garlic and mushrooms:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
3. Add the mushrooms:
Toss the sliced mushrooms into the skillet, season with salt and pepper, and cook for about 8 minutes, stirring occasionally, until they turn golden brown and tender.
4. Wilt the spinach:
Add the fresh spinach to the skillet with the mushrooms. Stir until the spinach wilts down and blends into the mushroom mixture.
5. Make the creamy sauce:
Once the spinach has wilted, pour in the half-and-half. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 4 minutes, allowing the sauce to slightly thicken.
6. Combine pasta and sauce:
When the pasta is almost al dente, reserve ½ cup of the pasta cooking water and drain the rest. Add the pasta directly to the skillet with the sauce. Sprinkle in the chopped parsley and grated Parmesan cheese. Toss everything together to coat the pasta in the creamy sauce.
7. Adjust sauce consistency:
Gradually pour in half of the reserved pasta water, tossing the pasta to finish cooking in the sauce. If the sauce is too thick, add a little more pasta water until you reach your desired creamy texture.
8. Season and serve:
Taste the pasta and adjust the seasoning with more salt and pepper if needed. Serve immediately with a side of light salad and crusty bread for a complete meal.
Tips for Perfect Spinach Mushroom Pasta:
- Mushroom Variety: You can substitute Cremini mushrooms with baby Bellas or even button mushrooms if you prefer a milder flavor.
- Fresh Parmesan: Grate your Parmesan fresh for the best flavor and a smooth, creamy sauce.
- Pasta Shape: This recipe works well with most pasta types—try linguine, penne, or even fusilli for different textures.
Recipe Details:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: 450 kcal per serving
Why You’ll Love This Spinach Mushroom Pasta:
This creamy, dreamy Spinach Mushroom Pasta is the perfect balance of flavors and textures. The mushrooms add a deep, earthy taste, while the fresh spinach brings a burst of color and nutrients. The Parmesan sauce is rich and luxurious, coating every piece of pasta beautifully. It’s a versatile dish that pairs well with a light salad and crusty bread, making it ideal for a comforting family dinner or an elegant meal with friends.
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Spinach Mushroom Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
This creamy Spinach Mushroom Pasta is a comforting and hearty meal that’s perfect for any occasion. The combination of earthy mushrooms, wilted spinach, and rich Parmesan creates a sauce that clings perfectly to the pasta, providing a luxurious texture and flavor in every bite. The addition of garlic and parsley adds brightness, while the reserved pasta water helps create a velvety consistency.
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 if outside the US)
1 pound pasta (your favorite type)
8 oz fresh spinach
1 cup freshly grated Parmesan cheese
2 tablespoons flat-leaf parsley, chopped
Salt and pepper, to taste
Instructions
Begin by boiling a large pot of water. Add a tablespoon of salt to flavor the pasta. Cook the pasta according to the package instructions until it’s just under al dente, as it will finish cooking in the sauce.
While the pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet, season with salt and pepper, and cook, stirring occasionally, until the mushrooms become golden brown and tender, approximately 8 minutes.
Stir in the spinach with the mushrooms, allowing it to wilt into the mixture.
Once the spinach is fully wilted, pour in the half-and-half. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 4 minutes until the sauce slightly thickens.
When the pasta is almost al dente, reserve ½ cup of the pasta water and then drain the pasta.
Add the pasta to the skillet with the sauce, along with the chopped parsley and grated Parmesan cheese. Toss everything together until the pasta is well coated.
Gradually add half of the reserved pasta water, tossing the pasta to finish cooking and adjusting the sauce consistency. Add more pasta water as needed to create a creamy texture.
Taste and season with additional salt and pepper if needed.
Serve immediately, accompanied by a light salad and crusty bread for a full meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450