Spinach Mushroom Pasta Recipe

Introduction

This Spinach Mushroom Pasta is a creamy, comforting dish perfect for any night of the week. With sautéed mushrooms, fresh spinach, and a luscious Parmesan cream sauce, it’s both simple and satisfying.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves (minced)
• 1 pound Cremini mushrooms (cleaned and sliced)
• 2¼ cups half-and-half (or single cream outside the US)
• 1 pound pasta (choose your favorite type)
• 8 oz spinach
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons flat-leaf parsley (chopped)
• Salt and pepper to taste

Instructions

1. Step 1: Bring a large pot of water to a boil and add a tablespoon of salt. Cook the pasta according to the package instructions until just under al dente, as it will finish cooking in the sauce.
2. Step 2: While the pasta cooks, heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Step 3: Add the sliced mushrooms to the skillet, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are golden and tender, approximately 8 minutes.
4. Step 4: Add the spinach to the skillet and cook until it wilts and blends with the mushrooms.
5. Step 5: Pour in the half-and-half and bring the mixture to a gentle boil. Reduce the heat and simmer until the sauce slightly thickens, about 4 minutes.
6. Step 6: Reserve about half a cup of pasta cooking water, then drain the pasta.
7. Step 7: Combine the drained pasta with the sauce, parsley, and Parmesan cheese in the skillet. Toss everything together until well combined.
8. Step 8: Gradually add half of the reserved pasta water, tossing the pasta until well coated and fully cooked. Add more pasta water if needed to adjust the sauce consistency.
9. Step 9: Taste and season with additional salt and pepper as desired.
10. Step 10: Serve immediately, ideally with a light salad and crusty bread for a complete meal.

Tips & Variations

• Use fresh spinach for the best texture, or substitute with kale or Swiss chard for a different leafy green.
• For a richer sauce, substitute half-and-half with heavy cream.
• Add a pinch of red pepper flakes when cooking garlic for a subtle spicy kick.
• Use gluten-free pasta if you need a gluten-free option.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain it well before adding to avoid excess moisture in the sauce.

What type of pasta works best for this dish?

Any pasta shape you like will work, but wider noodles like fettuccine or pappardelle hold the creamy sauce nicely.

Spinach Mushroom Pasta Recipe

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★★★★★

4.6 from 191 reviews

A creamy and flavorful spinach mushroom pasta recipe featuring sautéed cremini mushrooms, fresh spinach, and a rich half-and-half Parmesan sauce. This comforting dish is perfect for a quick weekday dinner and pairs wonderfully with a light salad and crusty bread.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, minced
• 1 pound Cremini mushrooms, cleaned and sliced
• 2¼ cups half-and-half (or single cream outside the US)
• 1 pound pasta (your choice of type)
• 8 oz fresh spinach
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons flat-leaf parsley, chopped
• Salt and pepper to taste

Instructions

1. Prepare the pasta: Bring a large pot of water to a boil, adding a tablespoon of salt to enhance the pasta’s flavor. Cook the pasta according to the package instructions until just under al dente, as it will finish cooking in the sauce.
2. Sauté garlic: While the pasta cooks, heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
3. Cook mushrooms: Add the sliced mushrooms to the skillet, season with salt and pepper, and stir occasionally. Cook until the mushrooms become golden and tender, about 8 minutes.
4. Add spinach: Stir in the fresh spinach, allowing it to wilt and combine with the mushrooms in the skillet.
5. Make the sauce: Pour in the half-and-half and bring to a gentle boil. Reduce heat and simmer for approximately 4 minutes until the sauce slightly thickens.
6. Drain pasta: Reserve about half a cup of pasta cooking water before draining the pasta to use later for adjusting sauce consistency.
7. Combine pasta and sauce: Add the drained pasta, chopped parsley, and grated Parmesan cheese to the skillet. Toss well to combine everything.
8. Adjust sauce consistency: Gradually add half of the reserved pasta water while tossing the pasta, allowing it to finish cooking and become well coated. Add more pasta water if the sauce is too thick.
9. Season: Taste the dish and adjust seasoning with salt and pepper as desired.
10. Serve: Serve immediately, ideally with a light salad and crusty bread for a complete meal.

Notes

• You can use any pasta shape you prefer, such as fettuccine, penne, or spaghetti.
• For a lighter version, substitute the half-and-half with a lower-fat cream or milk.
• Make sure to reserve pasta water as its starch helps to create a smooth, silky sauce.
• Freshly grated Parmesan provides the best flavor compared to pre-grated varieties.
• To keep the spinach vibrant, add it just before the sauce and cook briefly.

Keywords: spinach mushroom pasta, creamy pasta, vegetarian pasta, Italian pasta recipe, easy pasta dish