Spinach Mushroom Pasta Recipe

This Spinach Mushroom Pasta is everything you want in a weeknight dinner—creamy, garlicky, loaded with hearty mushrooms, and bursting with vibrant spinach. With tender pasta and a parmesan-studded sauce, it’s cozy comfort food that comes together quickly but tastes like something truly special!

Ingredients You’ll Need

Spinach Mushroom Pasta relies on just a handful of simple ingredients, but each one really shines. Every element—from the earthy cremini mushrooms to the creamy half-and-half—plays a role in building flavor, rich texture, and that signature restaurant-quality feel.

• Extra-virgin olive oil (2 tablespoons): Gives gorgeous richness and helps those mushrooms brown beautifully.
• Garlic (6 cloves, minced): Adds bold, savory aroma and incredible depth to the sauce.
• Cremini mushrooms (1 pound, cleaned and sliced): The star vegetable—these mushrooms bring hearty texture and an earthy, umami kick.
• Half-and-half (2¼ cups): Lends luscious, creamy body to the sauce without being too heavy. For those outside the US, use single cream.
• Pasta (1 pound): You can use your favorite shape (tagliatelle, linguine, penne, or fettuccine all work!), so choose what you love best.
• Spinach (8 oz): Fresh spinach wilts perfectly into the sauce, bringing color and a boost of nutrients.
• Freshly grated Parmesan cheese (1 cup): Brings salty, cheesy bite and helps thicken the sauce. Grate it yourself for best flavor and melting.
• Flat-leaf parsley (2 tablespoons, chopped): Adds herby brightness and a pop of green just before serving.
• Salt and pepper: To perfectly season every layer, adjust to your taste.

Variations

One of my favorite things about Spinach Mushroom Pasta? How easy it is to riff on! Feel totally free to tweak this recipe to suit your pantry, your mood, or any dietary needs—you can’t go wrong.

• Go Dairy-Free: Use a plant-based cream and vegan Parmesan for a still-creamy, totally vegan-friendly option.
• Add Protein: Stir in cooked chicken, shrimp, or white beans near the end to make this a more filling meal.
• Use Different Greens: Try baby kale, arugula, or even Swiss chard in place of spinach for a delicious twist.
• Switch the Pasta: Short shapes like rigatoni or penne are perfect for catching that lovely sauce, or go gluten-free if needed.

How to Make Spinach Mushroom Pasta

Step 1: Cook the Pasta

Start by bringing a big, well-salted pot of water to a roaring boil. Add your pasta and cook it until it’s just under al dente—the pasta will finish in the sauce, soaking up flavor and reaching perfect tenderness. Be sure to reserve some of that pasta water before draining!

Step 2: Sauté Mushrooms and Garlic

While the pasta’s bubbling away, heat the olive oil in a large, deep skillet over medium heat. Add your minced garlic and sauté until it’s just fragrant—about one minute—then toss in all those lovely sliced cremini mushrooms, seasoning with salt and pepper. Cook, stirring occasionally, until the mushrooms are golden and tender.

Step 3: Wilt the Spinach

Next, pile in the spinach! Stir it through the hot mushrooms until wilted and vibrant. It’s fine if you add it in batches—spinach cooks down quickly.

Step 4: Make the Cream Sauce

Now pour in the half-and-half and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the sauce has thickened just slightly—around four minutes is perfect. You want the sauce lush and spoonable, not too thick.

Step 5: Combine and Finish

Add your drained, just-under-cooked pasta right into the skillet with the mushrooms and spinach. Sprinkle in that gorgeous grated Parmesan and chopped parsley, then toss everything together. Gradually splash in some of the reserved pasta water until the sauce becomes silky and coats every strand. Taste, then season with extra salt and pepper if needed.

Step 6: Serve and Savor

Dish up your Spinach Mushroom Pasta while it’s piping hot, and don’t forget an extra sprinkle of Parmesan. This dish loves the company of a crisp salad and crusty bread—perfection in every bite!

How to Serve Spinach Mushroom Pasta

Garnishes

For a gorgeous finishing touch, shower your Spinach Mushroom Pasta with extra Parmesan and a scatter of fresh parsley. A crack of black pepper and a few chili flakes add gentle heat and make it feel extra special!

Side Dishes

I love serving this pasta alongside a simple arugula or mixed greens salad with a bright vinaigrette—the freshness balances the creamy sauce perfectly. Add a warm, crusty baguette or ciabatta for mopping up every bit of sauce (trust me, you’ll want to!)

Creative Ways to Present

If you’re making Spinach Mushroom Pasta for a dinner party, try twirling portions into neat nests on wide plates. Garnish each with extra Parmesan shavings and a sprig of parsley. Or, serve family-style in a large, colorful bowl placed in the center of the table—everyone can help themselves!

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Mushroom Pasta will keep beautifully in an airtight container in the fridge for up to 3 days. Just let it cool to room temperature before sealing it away.

Freezing

You can freeze this pasta, but keep in mind that creamy sauces may separate slightly once thawed. Store leftovers in a freezer-safe, airtight container for up to 2 months, then thaw gently overnight in the fridge.

Reheating

For the best results, reheat Spinach Mushroom Pasta gently in a skillet on the stove over low heat, adding a splash of milk or cream to bring back the silkiness. The microwave works for single portions too—just pause and stir halfway for even reheating.

FAQs

Final Thoughts

If you’re craving something comforting but fresh, Spinach Mushroom Pasta is as effortless to make as it is to fall in love with. I hope you’ll give this recipe a try—and if you do, tell me what twists you add to make it your own!

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