Creamy Spinach Mushroom Pasta is a cozy vegetarian dinner with tender pasta, sauteed mushrooms, wilted spinach, garlic, and a silky Parmesan-style cream sauce. It feels comforting enough for a weekend meal but is simple enough for a weeknight.
The best flavor comes from browning the mushrooms before adding the cream. Give them room in the pan so they sear instead of steaming.
Ingredients
- 10 ounces fettuccine or pasta of choice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 9 ounces mushrooms, sliced
- 3 cups fresh spinach
- 3/4 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan
- Salt, black pepper, and red pepper flakes to taste
Instructions
1. Cook the Pasta
Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Brown the Mushrooms
Heat olive oil and butter in a large skillet. Add mushrooms and cook until browned and tender.
3. Add Garlic and Spinach
Stir in garlic for about 30 seconds, then add spinach and cook until just wilted.
4. Make the Sauce
Add cream and Parmesan, stirring until smooth. Toss in pasta and loosen with reserved pasta water as needed.
Sauce Tips
Keep the heat moderate after adding cream so the sauce stays smooth. Add pasta water a little at a time to help the sauce cling to the noodles without becoming too heavy.
Easy Variations
- Add peas or asparagus for more vegetables.
- Use cremini mushrooms for deeper flavor.
- Add grilled chicken if you do not need it vegetarian.
- Use short pasta such as penne or rigatoni.
Recipe Checklist
- Salt the pasta water.
- Brown mushrooms before adding cream.
- Reserve pasta water before draining.
- Add spinach near the end so it stays green.
- Toss pasta directly in the sauce.
FAQ
Can I make this pasta ahead?
It is best fresh, but leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk or pasta water.
Can I use milk instead of cream?
You can, but the sauce will be lighter and thinner. Half-and-half is a good middle option.
What mushrooms work best?
Cremini, baby bella, white button, or a mix of mushrooms all work well.
How do I keep the sauce from getting too thick?
Add reserved pasta water a splash at a time until the sauce coats the noodles smoothly.