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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.

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)

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

Find it online: https://thefamilycooking.com/spinach-and-mushroom-pasta-with-creamy-parmesan-sauce/