Spinach Mushroom Pasta

This mushroom and spinach pasta is a simple yet satisfying vegetarian meal ready in just 30 minutes! With hearty mushrooms and tender spinach tossed in a lightly creamy Parmesan sauce, this creamy mushroom pasta is a lifesaver for busy weeknights that you’ll reach for regularly.

Why You’ll Love This Mushroom Spinach Pasta Recipe:

• Customizable: This spinach and mushrooms recipe can easily be made with various types of pasta, greens, and added proteins. 
• Straightforward: After cooking the pasta and chopping the vegetables, this recipe comes together entirely in one pan making for easy cleanup and less hassle in the kitchen. 
• Simple Ingredients: This spinach mushroom pasta uses basic ingredients that are easy to find at the grocery store. 

Let’s Get Started! Here’s What You’ll Need:

Ingredients

Penne Pasta - I’ve found that short, grooved cuts work best for spinach and mushroom pasta as it helps the thin sauce cling better, but this recipe will work with any kind of pasta. 

Spinach - Opt for fresh spinach rather than frozen for this spinach mushroom recipe, as frozen spinach will release more moisture and can alter the texture of the sauce. Baby spinach will give you the most tender greens.

Mushrooms -  Any sliceable fresh mushrooms will work great for this recipe! I’m using pre-sliced white button mushrooms to save a little bit of time, but sliced cremini or baby bella mushrooms are also delicious.

Onion - Yellow onions are great in recipes with mushrooms and spinach thanks to their lightly sweet flavor and softer texture when cooked. Shallots would be another good choice.

Garlic - Fresh garlic has the best flavor, though pre-minced garlic also works in a pinch.

Olive Oil - If you don’t have olive oil, a neutral-flavored oil like avocado oil also works here.

Seasonings - We’ll use three basic seasonings – sea salt, black pepper, and Italian seasoning.

Heavy Cream -  Also known as heavy whipping cream, this ingredient gives the garlic parmesan sauce a rich and velvety texture. For the best flavor, don’t skimp on this ingredient, though half and half can work in place of it if needed for a lighter nutritional profile or convenience.

Parmesan Cheese - Store bought grated parmesan doesn’t melt as well, so grate fresh parmesan if possible. If you're a strict vegetarian, be sure to opt for a vegetarian parmesan cheese without rennet.

Equipment: 

Large Skillet - Choose a pan large and deep enough to hold all of the ingredients. I used a 5.5 qt pan and wouldn't recommend any smaller since the spinach takes up so much room when first wilting, and we need space after that to stir in the cooked pasta. 

Large Pot - For cooking the pasta. Dutch ovens or stockpots are both great picks. 

Kitchen Knife and Cutting Board - For chopping the vegetables. 

Spatula - For stirring the ingredients. 

Cheese Grater - If grating fresh Parmesan, you'll need a grater. 

How to Make Mushroom Spinach Pasta

Prepare the pasta and onions.   

In a large pot, boil water for the pasta and cook according to the package instructions. While the water boils, slice the onion in half and then into thin strips- you'll want to continue on with the sauce steps while your pasta cooks. When the pasta is done, save a ½ cup of the cooking water for later before draining it. If the pasta is done ahead of the sauce, you can toss it with a little olive oil to prevent sticking.

Sauté the onions.  

In a large pan or skillet, heat 1 tablespoon of oil over medium heat. Add the onions and ¼ teaspoon salt, then cook for 5 minutes or until the onions are translucent and just starting to brown.

Mince the garlic. 

While the onions cook, mince the garlic. To make it easier to remove the skin from garlic cloves, first cut the bases off and then use the flat side of your kitchen knife to lightly smash each clove. The skin should release naturally, allowing you to easily peel it off before chopping the garlic. If you need to slice your mushrooms and haven't yet, this is the time to do that too.

Cook the mushrooms. 

Add the garlic, sliced mushrooms, and remaining oil to the pan, stirring frequently for around 5 minutes until the mushrooms soften.

Make the creamy sauce.

Add the heavy cream and parmesan cheese to the pan along with the black pepper, Italian seasoning, and remaining salt. Gently stir the mixture together until the cheese has melted.

Cook the spinach. 

Add the spinach to the pan, cooking just until it begins to wilt before removing the pan from the heat. This prevents the spinach from overcooking and becoming too mushy.

Add the pasta. 

With the pan removed from the heat, add the pasta to the other ingredients and stir until combined. If the sauce is too thick, add a dash of the pasta water and stir again, repeating as many times as needed until it incorporates well with the pasta. 

Garnish with more Parmesan and enjoy! 

Serve bowls of the spinach mushroom pasta dish steaming hot, topped with freshly grated parmesan cheese. Enjoy! 

Recipe Success Tips

• Adjust the amount of mushrooms. Though mushrooms are the star of this vegetarian dish, if they’re not the biggest hit in your household, feel free to cut the amount in this recipe by half – it will still turn out delicious! 
• Add your favorite protein. To give this pasta with mushrooms and spinach an extra protein boost, you can use a protein pasta, top it with another vegetarian option like chickpeas, or add in some leftover grilled chicken, salmon, or steak, just like I do in my Leftover Tri Tip Steak Pasta. 
• Try other greens: Spinach is great in this recipe because it cooks down quickly, but other greens like baby kale, chopped dinosaur kale, and arugula are delicious too. If using greens like kale that take slightly longer to wilt, add them to the pan with the mushrooms.

Serving Suggestions 

This mushroom spinach pasta recipe is a delicious vegetarian meal on its own. It's also a great side dish for a simple dinner like this Air Fryer Parmesan Crusted Tilapia or these Oven Roasted Garlic Parmesan Chicken Legs.

As an entree, any creamy pasta is made better with some bread- like this shortcut focaccia.

Storage Directions

• Refrigeration: Refrigerate leftover pasta with spinach and mushrooms in an airtight container for up to 5 days.
• Freezing: Cool completely before transferring to a freezer-safe container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Quickly reheat individual servings in the microwave, or reheat larger portions in a saucepan or pot over medium heat until warmed, adding a splash of chicken broth, heavy cream, or milk to loosen up the sauce if needed.

More Easy Pasta Recipes 

• Lemon Butter Garlic Pasta
• Copycat Cheesecake Factory Four Cheese Pasta
• Baked Feta Pasta with Tomatoes, Olives, and Basil
• Instant Pot Pesto Chicken Pasta
• One Pot Kielbasa Pasta

Enjoy!

I hope your whole family loves this easy weeknight dinner! If you enjoy it be sure to come back and leave a review, I love hearing about your kitchen success!

📖 Recipe