Spinach and Mushroom Pasta with Creamy Parmesan Sauce

Why You’ll Love This Recipe

This pasta dish is quick, flavorful, and satisfying. The creamy Parmesan sauce coats each bite of pasta and complements the savory mushrooms and fresh spinach beautifully. It’s perfect for weeknights but elegant enough for entertaining. You’ll also love how easily you can adapt it to be vegetarian, meatier, or even a little spicy—depending on your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (fettuccine, penne, or your favorite shape)
• Olive oil or butter
• Garlic
• Onion (optional, for added flavor)
• Mushrooms (button, cremini, or a mix)
• Fresh spinach
• Heavy cream
• Grated Parmesan cheese
• Salt
• Black pepper
• Nutmeg (optional, for a subtle depth)
• Red pepper flakes (optional, for heat)
• Fresh parsley or basil (optional, for garnish)

Directions

1. Cook the pasta in salted water according to package instructions. Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat olive oil or butter in a large skillet over medium heat.
3. Add garlic (and onion if using) and sauté for 1–2 minutes until fragrant.
4. Add sliced mushrooms and cook for 6–8 minutes until they are browned and their moisture has evaporated.
5. Stir in fresh spinach and cook until just wilted.
6. Reduce heat to low and pour in the heavy cream. Simmer for 2–3 minutes, then stir in the Parmesan cheese until melted and smooth.
7. Season with salt, black pepper, and a pinch of nutmeg or red pepper flakes if desired.
8. Add the cooked pasta and a splash of reserved pasta water to help the sauce cling to the noodles. Toss well to coat.
9. Serve hot, garnished with fresh herbs and extra Parmesan if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Make it vegetarian: This recipe is already vegetarian-friendly as written.
• Add protein: Stir in grilled chicken, shrimp, or white beans for a protein boost.
• Use different greens: Try kale or arugula instead of spinach.
• Make it lighter: Use half-and-half or milk instead of heavy cream (sauce will be thinner).
• Add white wine: Deglaze the pan with a splash of white wine before adding the cream for extra depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of milk or water to loosen the sauce.
Microwaving is convenient but may slightly change the texture of the sauce.
This dish is not ideal for freezing due to the cream-based sauce.

FAQs

Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out excess moisture before adding to the skillet.

What kind of mushrooms are best?

Cremini, white button, shiitake, or a wild mushroom mix all work well in this recipe.

Can I make this pasta gluten-free?

Absolutely—just use your favorite gluten-free pasta.

How do I prevent the cream sauce from separating?

Keep the heat low when adding cream and avoid boiling after adding the cheese.

Is this dish spicy?

Only if you add red pepper flakes—otherwise, it’s mild and family-friendly.

Can I add lemon to the sauce?

Yes, a splash of lemon juice at the end brightens the flavors, especially with spinach.

What can I serve with this pasta?

Pair with a simple green salad, garlic bread, or roasted vegetables for a full meal.

Can I make this without cream?

For a lighter option, use plant-based cream, cashew cream, or milk with a bit of flour to thicken.

Will the sauce thicken as it cools?

Yes, the sauce will thicken slightly as it sits. Add a little pasta water to loosen if needed.

Can I double the recipe for a crowd?

Yes, just use a large skillet or pot and scale up the ingredients accordingly. Cooking times remain mostly the same.

Conclusion

Spinach and Mushroom Pasta with Creamy Parmesan Sauce is the ultimate comfort food—rich, creamy, and packed with flavor. It’s easy enough for a busy weeknight but impressive enough for guests. With endless ways to customize it, this pasta dish is sure to become a regular in your recipe rotation.

Spinach and Mushroom Pasta with Creamy Parmesan Sauce

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Spinach and Mushroom Pasta with Creamy Parmesan Sauce is a quick, comforting dish made with earthy mushrooms, fresh spinach, and a velvety Parmesan cream sauce. It’s ready in under 30 minutes and perfect for weeknight dinners or casual entertaining.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Sautéing
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 12 oz pasta (fettuccine, penne, or your favorite shape)
• 2 tablespoons olive oil or butter
• 3 cloves garlic, minced
• 1/2 onion, finely chopped (optional)
• 8 oz mushrooms (button, cremini, or mixed), sliced
• 4 cups fresh spinach
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1/8 teaspoon nutmeg (optional)
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley or basil, for garnish (optional)

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Instructions

1. Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water before draining.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic (and onion if using) and sauté for 1–2 minutes until fragrant.
3. Add mushrooms and cook for 6–8 minutes until browned and moisture evaporates.
4. Stir in spinach and cook until wilted, about 1–2 minutes.
5. Reduce heat to low. Add heavy cream and simmer for 2–3 minutes.
6. Stir in Parmesan cheese until melted and sauce is smooth.
7. Season with salt, pepper, nutmeg, and red pepper flakes if using.
8. Add cooked pasta and a splash of reserved pasta water. Toss until evenly coated.
9. Serve hot, garnished with fresh herbs and extra Parmesan if desired.

Notes

• Use gluten-free pasta for a gluten-free version.
• Substitute heavy cream with half-and-half or plant-based cream for a lighter option.
• Deglaze pan with white wine before adding cream for extra flavor.
• Frozen spinach can be used—thaw and squeeze out excess moisture.
• Best served fresh, as cream-based sauces don’t freeze well.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4g
• Sodium: 420mg
• Fat: 27g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 65mg