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Spinach Beef Pasta With Mushroom

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Spinach Beef Pasta With Mushroom is a hearty and satisfying pasta dish featuring seasoned ground beef, earthy mushrooms, fresh spinach, and a creamy Parmesan sauce. Perfect for busy weeknights, this complete meal delivers rich flavor and comforting texture in every bite.

Ingredients

  • 12 oz pasta of choice (penne, rotini, fettuccine, or rigatoni)
  • 1 lb ground beef
  • 8 oz mushrooms, sliced
  • 3 cups fresh spinach
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • Fresh parsley, for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the ground beef and cook until browned, breaking it apart as it cooks.
  4. Add the onion and cook for 3–4 minutes until softened.
  5. Stir in the mushrooms and cook until tender and lightly browned.
  6. Add the garlic and cook for about 30 seconds until fragrant.
  7. Pour in the beef broth and stir to combine.
  8. Reduce the heat to medium and stir in the heavy cream.
  9. Add the Italian seasoning, salt, black pepper, and red pepper flakes if using.
  10. Simmer for 3–5 minutes until the sauce begins to thicken.
  11. Stir in the spinach and cook until wilted.
  12. Add the cooked pasta and toss until evenly coated.
  13. Stir in the Parmesan cheese and mix well.
  14. Taste and adjust seasoning as needed.
  15. Garnish with fresh parsley and additional Parmesan before serving.

Notes

  • Ground turkey or chicken can be substituted for the beef.
  • Use a blend of mushrooms such as cremini, shiitake, and button for deeper flavor.
  • Add sun-dried tomatoes or extra vegetables for more variety.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze in airtight containers for up to 2 months and thaw before reheating.

Nutrition

Find it online: https://thefamilycooking.com/spinach-beef-pasta-with-mushroom/