Creamy Mushroom and Spinach Pasta

Name: Creamy Mushroom and Spinach Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400g pasta (fettuccine or penne); 200g fresh spinach; 200g mushrooms (sliced); 2 cloves garlic (minced); 250ml heavy cream; 50g parmesan cheese (grated); Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Nourish & Refresh Recipes

I absolutely love making this Creamy Mushroom and Spinach Pasta because it combines rich flavors with simple ingredients. The creamy sauce coats the pasta perfectly, creating a comfort dish that warms the soul. The freshness of the spinach and the earthiness of the mushrooms complement each other beautifully. Every time I whip up this recipe, I am reminded of how easy it is to make something delicious and satisfying without spending hours in the kitchen. It’s quick enough for a weeknight dinner but special enough for gatherings too!

Created by

Emily

Last updated on 2026-01-18T13:58:28.293Z

When I first experimented with this Creamy Mushroom and Spinach Pasta, I was astounded by how something so simple could taste so luxurious. I sautéed the mushrooms until golden brown, letting their flavors deepen, before adding spinach to wilt and form a vibrant contrast against the creamy sauce. This technique really enhances the dish, making each bite burst with flavor.

What truly elevates this recipe is the incorporation of garlic and parmesan, adding layers of depth that tantalize the taste buds. The key is to not rush the process: allow the mushrooms to caramelize properly. You’ll find that every forkful is packed with so much more than just pasta!

Reasons to Love This Recipe
Creamy sauce that envelops each strand of pasta
Fresh spinach adds a pop of color and nutrients
Mushrooms provide an earthy richness
Quick to prepare but impressive enough for guests

Cooking the Perfect Pasta

Cooking pasta might seem straightforward, but it's crucial for achieving the right texture. Start by using a large pot with plenty of salted water, which should taste like the sea. This enhances the flavor of the pasta as it cooks. Aim for al dente, or firm to the bite, which typically means cooking for about 1-2 minutes less than the package instructions indicate. This way, the pasta retains its structure and holds up better when combined with the creamy sauce.

After draining, don't forget to reserve that cup of pasta water! This starchy liquid is a secret weapon in the kitchen, helping to thin out the sauce while also helping it cling to the pasta. If your sauce ends up too thick, add a bit of the reserved water, stirring until you achieve the perfect consistency. Remember, you can always add more water but can't take it away once it's in.

Mastering the Creamy Sauce

The creamy sauce is the star of this dish, and achieving the right texture is all about technique. Start by heating the olive oil over medium heat; you'll want to hear a gentle sizzle when adding the garlic and mushrooms. Cook them until the mushrooms are golden and their edges are crisp, as this enhances their flavor. If your mushrooms release too much moisture and seem soggy, increase the heat slightly to evaporate that liquid quickly.

Once you've added the cream and parmesan, reducing the heat to low is essential. This prevents the cream from boiling and splitting, which would ruin the smooth texture you're aiming for. Stirring continuously helps the cheese melt evenly into the cream. If the sauce isn't as glossy or rich as you hoped, you might need to add a tad more cheese or check your seasoning, as a little extra salt can enhance the overall flavor profile.

Ingredients

Pasta and Vegetables

400g pasta (fettuccine or penne)
200g fresh spinach
200g mushrooms (sliced)
2 cloves garlic (minced)

Creamy Sauce

250ml heavy cream
50g parmesan cheese (grated)
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden and tender, about 5-7 minutes.

Prepare the Creamy Sauce

Reduce the heat to low, then add the heavy cream and parmesan cheese to the skillet. Stir well until the cheese is melted and the sauce is smooth. Add the spinach and stir until it wilts.

Combine Pasta and Sauce

Add the drained pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached. Season with salt and pepper to taste.

Serve

Serve hot, garnished with extra parmesan cheese and a sprinkle of black pepper.

Pro Tips

For extra flavor, consider adding a dash of nutmeg to the cream sauce or throw in some sun-dried tomatoes for a twist!

Ingredient Spotlight: Spinach

Fresh spinach not only adds visual appeal but also packs a nutritional punch. Spinach is rich in vitamins A and K, as well as iron, making this dish not just delicious but also health-conscious. When you add spinach to the skillet, look for it to wilt down quickly—this usually takes just a minute or two. If you’re using pre-washed bagged spinach, it cooks even faster, so keep an eye on it to avoid overcooking.

If you want to explore variations, you can substitute the spinach with other greens like kale or Swiss chard. Just be aware that these greens may require a slightly longer cooking time to soften, so adjust accordingly. My personal favorite is adding a handful of arugula for a peppery twist.

Make-Ahead Tips

This Creamy Mushroom and Spinach Pasta can be made ahead of time, making it a great option for meal prep. Cook the pasta to al dente, mix it with the sauce, and store the dish in an airtight container in the fridge for up to three days. When reheating, add a splash of reserved pasta water to loosen the sauce and prevent it from becoming too thick or drying out.

If you're planning to freeze this dish, I recommend doing so without the cream sauce, as dairy-based sauces can separate when thawed. Instead, prepare the pasta and sautéed mushrooms separately, then freeze them in airtight bags. When you're ready to enjoy, simply reheat in a pan, add fresh cream, spinach, and warm everything through for a fresh taste.

Questions About Recipes

→ Can I use a different type of pasta?

Absolutely! This recipe works well with any pasta shape you prefer.

→ Is there a substitute for heavy cream?

You can use half-and-half or a plant-based cream for a lighter version.

→ Can I make this dish vegan?

Yes, replace the heavy cream with coconut cream and omit the cheese or use a vegan cheese alternative.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.