Creamy Spinach Mushroom Pasta

Spinach mushroom pasta is pure comfort in a bowl, creamy, garlicky, and made with simple ingredients you probably already have! This easy recipe comes together in just 30 minutes with tender pasta, golden sautéed mushrooms, fresh wilted spinach, and the dreamiest Parmesan cream sauce.

Love More Dinner Recipes? Try My Creamy Mushroom Orzo or this Wild Mushroom Risotto next.

Why You’ll Love This Recipe

Comforting, and full of fresh flavor, this Spinach Mushroom Pasta is a simple yet satisfying meal. Tender mushrooms and wilted spinach are tossed with perfectly cooked pasta in a light, savory sauce that lets the ingredients shine. Easy to make and perfect for weeknights, it’s a wholesome dish that feels cozy without being heavy.

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Ingredient List

Pasta

• 12 ounces (340 g) pasta (fettuccine, penne, or linguine work beautifully)
• Salt for boiling water

Vegetables

• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 ounces (225 g) mushrooms, sliced (I love cremini or baby bellas!)
• 3–4 cloves garlic, minced
• 4 cups fresh spinach (about 4 packed cups)

Creamy Sauce

• 1 cup heavy cream (or half-and-half for a lighter version)
• ½ cup grated Parmesan cheese (freshly grated melts SO much better!)
• Salt and black pepper, to taste
• Optional: ¼ teaspoon red pepper flakes for a subtle kick

For Serving

• Extra Parmesan cheese
• Freshly cracked black pepper
• Lemon zest or lemon juice (optional but amazing!)

Substitution Notes:

• Pasta: Any shape works! Short pasta like penne or rigatoni are great for catching the sauce, while long pasta like fettuccine or linguine feels more elegant.
• Mushrooms: Cremini, white button, shiitake, or even a fancy mushroom mix all work wonderfully.
• Spinach: In a pinch, you can use frozen spinach (thawed and squeezed dry) — about 1 cup.
• Cream: Half-and-half makes it lighter, or go full indulgence with heavy cream.
• Parmesan: Pecorino Romano adds a sharper, saltier flavor if you prefer.

Why These Ingredients Work

Let me break down why each ingredient plays such an important role:

Olive oil + butter combo gives you the best of both worlds — the richness of butter with the fruity notes of olive oil. Butter helps the mushrooms get that gorgeous golden color!

Mushrooms are the MVP here. They bring that savory, earthy umami flavor that makes this pasta so satisfying. When you sauté them properly (without crowding!), they caramelize and get all golden and delicious.

Fresh garlic is non-negotiable for me. It adds that aromatic punch that makes your kitchen smell absolutely incredible.

Fresh spinach wilts down into silky ribbons and adds color, nutrients, and a slight earthy sweetness. Plus, it makes you feel like you’re eating something wholesome!

Heavy cream creates that luxurious, velvety sauce that coats every strand of pasta. It simmers down and thickens beautifully.

Parmesan cheese doesn’t just add flavor — it helps thicken the sauce and gives it that irresistible cheesy creaminess. Always use freshly grated! Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.

Pasta cooking water is your secret weapon. That starchy water helps bind the sauce to the pasta and loosens things up if your sauce gets too thick.

Essential Tools and Equipment

You don’t need anything fancy for this recipe:

• Large pot for boiling pasta
• Large skillet (at least 12 inches) — you need room for everything to come together
• Colander for draining pasta
• Wooden spoon or spatula for stirring
• Grater for fresh Parmesan (a microplane works great!)
• Measuring cups and spoons
• Ladle or mug to reserve pasta water

How To Make Spinach Mushroom Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. I’m talking ocean-salty here — your pasta water should taste seasoned! Add the pasta and cook according to package directions until al dente (that perfect tender-but-still-has-a-bite texture).

Before you drain, scoop out about ½ cup of that starchy pasta cooking water and set it aside. Then drain the pasta and set it aside. Don’t rinse it — you want that starch!

Step 2: Sauté the Mushrooms

While your pasta is cooking, heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foamy, add those sliced mushrooms.

Here’s the key: resist the urge to stir constantly! Let them sit for a couple minutes so they can develop that beautiful golden-brown color. Cook for 5–7 minutes total, stirring occasionally, until they’ve released their moisture and turned golden. Your kitchen will smell amazing!

Step 3: Add Garlic & Spinach

Turn the heat down to medium and add the minced garlic. Cook for about 1 minute, stirring constantly, until it’s fragrant and golden. Don’t let it burn — burnt garlic tastes bitter!

Now add your fresh spinach. If your pan seems crowded, add it in batches. It’ll wilt down dramatically (seriously, 4 cups becomes like a handful!). Stir it around until everything is wilted and bright green.

Step 4: Make the Creamy Sauce

Pour in the heavy cream and bring everything to a gentle simmer. You want it bubbling softly, not at a rolling boil — high heat can cause the cream to separate.

Stir in the grated Parmesan cheese and watch it melt into the cream, creating that gorgeous, silky sauce. Season with salt, black pepper, and red pepper flakes if you’re using them.

If your sauce looks too thick, add a splash of that reserved pasta water. The starch in the water helps bind everything together and creates the perfect consistency.

Step 5: Combine & Serve

Add the cooked pasta to the skillet and toss everything together, making sure every piece of pasta is coated in that creamy, garlicky goodness.

Taste and adjust the seasoning — you might want more salt, pepper, or Parmesan. Trust your taste buds!

Serve hot with extra Parmesan sprinkled on top and freshly cracked black pepper. If you want that bright, fresh finish I mentioned, add a squeeze of lemon juice or a little grated lemon zest. It’s optional, but WOW does it make a difference!

You Must Know

Don’t crowd your mushrooms! This is the most important tip. If you pile them all on top of each other, they’ll steam instead of brown. Give them space or cook them in batches. Golden, caramelized mushrooms make this dish!

Personal Secret: I always let my mushrooms cook undisturbed for the first 2-3 minutes. That’s how you get those gorgeous golden-brown edges that taste so good.

Add spinach at the end. Spinach wilts in seconds! If you add it too early, it’ll turn dark and mushy. Wait until your garlic is fragrant, then toss it in.

Use freshly grated Parmesan. I know I keep saying this, but it’s crucial! Pre-shredded cheese has coatings that prevent smooth melting. You’ll end up with a grainy sauce instead of a silky one.

Simmer gently, never boil hard. High heat can cause your cream to separate and get oily. Keep it at a gentle bubble.

Reserve that pasta water! Even if you don’t think you’ll need it, save some. It’s insurance against a too-thick sauce, and that starch works magic.

Pro Tips & Cooking Hacks

Use a mix of mushrooms for deeper flavor. Cremini, shiitake, and oyster mushrooms together create an amazing earthy complexity.

Room temperature cream is less likely to separate when it hits the hot pan.

Undercook your pasta by 1 minute. It’ll finish cooking in the sauce and absorb all those incredible flavors.

Common mistake to avoid: Adding cheese to boiling sauce. Make sure your sauce is at a gentle simmer before stirring in the Parmesan, or it can clump.

Smart shortcut: Use pre-sliced mushrooms from the store. Yes, slicing your own is cheaper, but on busy nights, those extra few minutes matter!

Deglaze with white wine (optional but fancy!). After sautéing the mushrooms, add ¼ cup white wine and let it cook down for a minute before adding cream. It adds a subtle tangy richness.

Flavor Variations & Suggestions

This recipe is wonderfully adaptable! Here are some of my favorite ways to mix it up:

Add protein: Stir in cooked, sliced grilled chicken, pan-seared shrimp, or crispy Italian sausage crumbles.

Go vegetarian with protein: Toss in a can of drained chickpeas or white beans for extra substance.

Make it lighter: Use half-and-half instead of heavy cream, or do half cream and half chicken or vegetable broth.

Sun-dried tomato twist: Add ¼ cup chopped sun-dried tomatoes (the oil-packed kind) with the spinach for a pop of tangy sweetness.

Herb it up: Fresh basil, thyme, or Italian parsley stirred in at the end add wonderful freshness.

Spicy kick: Double the red pepper flakes or add a pinch of cayenne.

Truffle luxury: A drizzle of truffle oil just before serving makes this feel super fancy.

Lemon lovers: Add extra lemon zest and a tablespoon of lemon juice for a bright, zippy version.

Make-Ahead Options

This pasta is best served fresh, but here’s how to make your life easier:

Prep the vegetables ahead: Slice your mushrooms and mince your garlic up to a day in advance. Store them in separate airtight containers in the fridge.

Make the sauce ahead: You can make the mushroom-spinach-cream sauce up to 2 days ahead. Store it in the fridge, then reheat gently and toss with freshly cooked pasta.

Freezing: I don’t recommend freezing the finished dish because cream sauces can separate when thawed. But you can freeze just the sautéed mushroom-garlic-spinach mixture for up to 3 months. Thaw, add fresh cream and cheese, and toss with hot pasta.

Meal prep tip: This doesn’t reheat perfectly (cream sauces rarely do), but if you must make it ahead, slightly undercook the pasta and keep the sauce a bit looser. When reheating, add a splash of milk or cream to bring it back to life.

Recipe Notes & Baker’s Tips

Al dente pasta is key. You want it cooked through but still with a slight bite. Mushy pasta absorbs too much sauce and gets gummy.

The sauce will thicken as it sits. If you’re making this for guests, keep it slightly looser than you think you need. You can always add more reserved pasta water.

Don’t skip the salt in the pasta water! Properly seasoned pasta makes such a difference. The pasta itself should taste good, not just the sauce.

Spinach volume: Fresh spinach reduces dramatically. What looks like a huge pile becomes just a handful once wilted.

Parmesan quality matters. Parmigiano-Reggiano (the real Italian stuff) tastes noticeably better than domestic Parmesan. If you can swing it, splurge a little!

This recipe doubles easily for a crowd or meal prep.

Serving Suggestions

This spinach mushroom pasta is hearty enough to serve as a main dish, especially with a side salad and some crusty bread!

Perfect pairings:

• A simple arugula salad with lemon vinaigrette cuts through the richness
• Garlic bread or focaccia for soaking up extra sauce
• Roasted vegetables like asparagus or cherry tomatoes
• A crisp white wine like Pinot Grigio or Sauvignon Blanc

Garnish ideas:

• Extra freshly grated Parmesan (always!)
• Freshly cracked black pepper
• Lemon zest
• Torn fresh basil leaves
• A drizzle of good olive oil
• Toasted pine nuts for crunch

When to serve:

• Weeknight dinners when you want something special
• Date night at home (it’s romantic and impressive!)
• Casual dinner parties (everyone loves creamy pasta)
• Meatless Monday dinners
• Cool weather comfort food

How to Store Your Spinach Mushroom Pasta

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken considerably as it sits.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or pasta water to loosen the sauce. Microwave works in a pinch, but use 50% power and stir frequently to prevent the sauce from breaking. Add a little liquid to bring it back to life.

Freezer: I don’t recommend freezing this dish because cream-based sauces tend to separate and get grainy when thawed.

Make it fresh: Honestly, this pasta is so quick to make that I usually just make it fresh rather than rely on leftovers. But if you do have leftovers, they’re pretty delicious cold straight from the fridge (don’t judge me!).

Allergy Information

Contains:

• Dairy (butter, cream, Parmesan cheese)
• Gluten (pasta)

Substitution suggestions:

Dairy-free: Use olive oil instead of butter, coconut cream or cashew cream instead of heavy cream, and nutritional yeast or vegan Parmesan instead of regular Parmesan. It won’t be quite the same, but it’ll still be delicious!

Gluten-free: Simply use your favorite gluten-free pasta. Brown rice pasta, chickpea pasta, or lentil pasta all work great. The rest of the recipe is naturally gluten-free.

Vegan: Combine the dairy-free substitutions above for a fully vegan version.

Nut-free: This recipe is naturally nut-free (unless you add optional pine nuts for garnish).

Questions I Get Asked A Lot

Can I use frozen spinach instead of fresh?

Yes! Use about 1 cup of frozen spinach, thawed and squeezed completely dry. Frozen spinach has way more moisture than fresh, so if you don’t squeeze it well, you’ll end up with a watery sauce. I usually wrap it in a clean kitchen towel and wring it out.

My sauce turned out watery. What happened?

This usually happens when the spinach releases too much water, or if you added too much pasta water. Next time, make sure your spinach is well-drained if using frozen, and add pasta water just a tablespoon at a time. You can fix a watery sauce by simmering it a bit longer to reduce, or by adding a bit more Parmesan to thicken it up.

Can I make this without cream?

Absolutely! For a lighter version, use half-and-half, or try this: use ½ cup cream and ½ cup pasta water with extra Parmesan. You can also make a “cream sauce” by blending soaked cashews with pasta water — it’s surprisingly creamy! It won’t be quite as rich, but it’s still delicious.

The Parmesan made my sauce lumpy. Help!

This happens when the cheese hits sauce that’s too hot or when you use pre-shredded cheese with anti-caking additives. Make sure your sauce is at a gentle simmer (not a rolling boil) before adding freshly grated Parmesan, and stir constantly as you add it. If it’s already lumpy, try whisking vigorously or blending with an immersion blender.

Can I add other vegetables?

Of course! Cherry tomatoes (halved), sun-dried tomatoes, roasted red peppers, artichoke hearts, or even some roasted butternut squash would all be delicious. Just keep in mind that adding too many vegetables can dilute the sauce, so you might need a bit more cream or Parmesan.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your spinach mushroom pasta turned out!