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Delicious Spinach Mushroom Pasta served as a featured image for a recipe.

Spinach Mushroom Pasta Easy

This Spinach Mushroom Pasta recipe is a quick and easy dish perfect for weeknight dinners. It features sautéed mushrooms and spinach in a creamy Parmesan sauce, tossed with your favorite pasta shape. The key to its deliciousness lies in properly browning the mushrooms and balancing the flavors of the sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, fettuccine, or your favorite shape
  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced cremini, shiitake, or a mix
  • 4 cloves garlic, minced
  • 5 ounces baby spinach, washed and dried
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup dry white wine optional
  • 2 tablespoons butter
  • 1/4 cup reserved pasta water
  • Salt to taste
  • Black pepper to taste
  • Pinch of red pepper flakes optional
  • Fresh parsley, chopped for garnish

Equipment

  • large pot
  • Large skillet or Dutch oven
  • colander
  • Garlic mincer
  • Measuring cups
  • Measuring spoons
  • Cheese grater
  • cutting board
  • knife

Method
 

  1. Cook the pasta according to package directions in heavily salted boiling water. Reserve about 1/4 cup of the pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and softened, about 8-10 minutes. Don't overcrowd the pan; cook in batches if necessary to achieve proper browning.
  3. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  4. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce slightly, about 1-2 minutes.
  5. Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes.
  6. Stir in the heavy cream, Parmesan cheese, butter, salt, pepper, and red pepper flakes (if using). Bring to a simmer and cook for a minute or two, until the sauce has thickened slightly.
  7. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  8. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

For a richer flavor, use a mix of mushroom varieties. To prevent the spinach from becoming soggy, add it in batches, allowing each batch to wilt before adding more. Reserved pasta water helps to create a smoother, emulsified sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.