Spinach Mushroom Pasta

Why You’ll Love Spinach Mushroom Pasta Recipe

I love this recipe because it transforms everyday ingredients into a flavorful pasta dish that feels special with minimal effort. The combination of earthy mushrooms and fresh spinach in a creamy garlic sauce creates layers of flavor and texture that I always crave. It’s versatile, easy to customize, and on the table in about 30 minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

pasta (such as fettuccine or penne)
olive oil
butter
garlic cloves minced
mushrooms sliced
fresh spinach washed and trimmed
heavy cream
Parmesan cheese grated
salt and pepper to taste
optional red pepper flakes
optional lemon zest

Directions

I start by cooking the pasta according to package instructions until it’s al dente. While the pasta cooks, I heat a drizzle of olive oil and a bit of butter in a large skillet over medium-high heat. I add the sliced mushrooms and sauté them until they’re golden brown and their liquid has evaporated.

Once the mushrooms are nicely sautéed, I add the minced garlic and cook for about 30 seconds until fragrant. I then toss in the fresh spinach and cook until it wilts down and becomes tender.

Next, I pour in the heavy cream and stir to combine, letting it simmer gently until it thickens slightly. I season the sauce with salt and pepper, and if I want a little kick, I add a pinch of red pepper flakes. I also sometimes zest a bit of lemon over the sauce for brightness.

When the pasta is ready, I drain it and add it directly to the skillet with the sauce, tossing everything together until the pasta is well coated. I finish by stirring in grated Parmesan cheese so it melts into the sauce, creating a rich, creamy texture.

I taste and adjust seasoning as needed, then serve the pasta warm, garnished with extra Parmesan and a sprinkle of black pepper.

Servings and Timing

This recipe makes about 4 servings.
Prep time is around 10 minutes.
Cook time is approximately 15–20 minutes.
Total time comes to about 25–30 minutes.

Variations

I sometimes add cooked chicken or shrimp for extra protein.
Swapping in kale or Swiss chard works well if I don’t have spinach.
I add toasted pine nuts or walnuts for extra crunch and texture.

Storage/Reheating

I store leftover pasta in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop with a splash of cream or broth to loosen the sauce and keep it silky. I find stovetop reheating preserves the texture better than the microwave.

FAQs

Can I use a different type of pasta?

Yes, I use whatever pasta I have on hand — penne, spaghetti, or farfalle all work great.

Can I make this dairy-free?

Yes, I substitute dairy-free cream and cheese for a lactose-free version.

How do I keep the mushrooms from getting soggy?

I cook them over medium-high heat so they brown nicely and release moisture.

Can I add protein?

Yes, grilled chicken or sautéed shrimp both pair well with this dish.

Is this recipe spicy?

It’s mild, but I add red pepper flakes when I want a bit of heat.

What should I serve with this pasta?

I like garlic bread or a crisp green salad on the side.

Can I freeze leftovers?

I don’t usually freeze this because the sauce can separate, but it keeps well refrigerated.

How do I make the sauce thicker?

I simmer it a bit longer until it reaches my desired consistency.

Can I add lemon?

A bit of lemon zest adds a bright, fresh note that I really enjoy.

How do I prevent the sauce from splitting?

I avoid boiling the cream — a gentle simmer keeps it smooth.

Conclusion

This Spinach Mushroom Pasta is a dish I return to again and again when I want a comforting and flavorful meal without complicated steps. With creamy sauce, earthy mushrooms, and bright spinach, it’s a pasta I know will always hit the spot.