Creamy Mushroom Spinach Pasta
This Creamy Mushroom Spinach Pasta is an easy 30-minute dinner made with golden mushrooms, baby spinach, garlic, and a rich Parmesan cream sauce. It’s simple, comforting, and perfect for busy weeknights when you want a delicious meatless dinner on the table fast.
⏱️ In a hurry? Use the Jump to Recipe button above. If you’ve got a minute,
you’ll find my best tips, step-by-step photos and serving ideas below.
🛒 Recipe Ingredients
- Pasta – You can use any variety you like. Penne, spaghetti, or fusilli all work well. Use gluten-free pasta if needed.
- Button mushrooms – Brown mushrooms have a little more flavour than white mushrooms, but either works well in this recipe.
- Baby spinach – Fresh baby spinach is ideal, but frozen spinach works too. Thaw and squeeze out any excess water before adding it to the sauce.
- Chicken stock – You can use vegetable stock if you prefer.
- Vegeta – My secret ingredient for adding extra savoury flavour to the mushrooms and creamy sauce.
- Garlic – Fresh garlic is best.
- Parmesan cheese – Freshly grated Parmigiano Reggiano or Grana Padano.
- Cream – Regular pouring or cooking cream works well.
- Olive oil.
- Salt & Pepper.
👩🍳 How to Make Creamy Mushroom Spinach Pasta
Step 1: If you don’t have precooked pasta, start by boiling water in a large saucepan. Cook pasta of your choice according to package instructions until al dente. Reserve some pasta water before draining.
Step 2: While the pasta is cooking, heat a large frying pan over medium-high heat. Add sliced mushrooms to the pan and cook for 5-6 minutes, until golden. Mushrooms will release moisture, which is normal—just continue cooking over high heat until the moisture evaporates and the mushrooms are golden. Season with Vegeta.
Step 3: Transfer the mushrooms to a bowl and set them aside. Add a bit more olive oil, then sauté minced garlic until fragrant. Add the spinach, stir, and let it wilt.
Step 4: Pour in the cream and vegetable stock, stir, and let the sauce simmer for 2-3 minutes. If the sauce becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.
Step 5: Add the cooked pasta, grated Parmesan, and reserved mushrooms. Stir well, allowing the pasta to reheat, and coat in the creamy sauce. If needed, add a little more reserved pasta water to help everything come together.
Serve with extra Parmesan, black pepper, or chili flakes.
☀️ Top Tip
- Don’t overcrowd the mushrooms. If your pan isn’t large enough, cook the mushrooms in batches. Overcrowding causes them to steam rather than brown.
🍽️ Build Your Dinner
Complete tonight’s meal with these easy recipes.
❄️ Storage and Reheating
Store leftover creamy mushroom spinach pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk, cream, or stock to loosen the sauce. Creamy pasta thickens considerably once chilled, so it is best served freshly cooked or reheated before eating.
🙋♀️ Recipe FAQs
Yes. Thaw the spinach first and squeeze out as much excess water as possible before adding it to the sauce.
You can, although creamy pasta is best served fresh. Store leftovers in an airtight container in the fridge and add a splash of cream, milk or stock when reheating to loosen the sauce.
Brown button or cremini mushrooms are ideal because they have a deeper flavour, but regular white button mushrooms work well too.
🍝 What to Cook Next
If you tried this Creamy Mushroom Spinach Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Creamy Mushroom Spinach Pasta
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 350 grams pasta of your choice, cooked
- 500 grams brown button mushrooms sliced
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon Vegeta
- 200 grams baby spinach
- 2 cloves garlic minced
- 1 cup cream
- ½ cup chicken stock or use vegetable stock if prefer
- ½ cup grated parmesan cheese plus extra for serving
- salt and pepper to taste
Instructions
Cook Pasta:
- Boil a large pot of water and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.350 grams pasta
Make the creamy sauce:
- While pasta is cooking, heat olive oil in a large frying pan medium-high heat. Add sliced mushrooms to the pan and cook for 5-6 minutes until golden. Mushrooms will release moisture, which is normal—just cook until the liquid evaporates. Season with Vegeta.500 grams brown button mushrooms, 3 tablespoons extra virgin olive oil, 1/2 teaspoon Vegeta
- Transfer the mushrooms to a bowl and set aside. Add a little more olive oil to the pan, then sauté the minced garlic until fragrant. Stir in the spinach and let it wilt, adding a tablespoon of pasta water if needed to help it along.2 cloves garlic, 200 grams baby spinach
- Pour in the chicken stock and cream, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.½ cup chicken stock, 1 cup cream
Bring it all togetehr:
- Add the drained pasta to the pan along with Parmesan cheese and reserved mushrooms. Toss everything together, adding reserved pasta water as needed to achieve the desired consistency. Cook for 1-2 more minutes to reheat.½ cup grated parmesan cheese
- Serve with extra Parmesan cheese, black pepper, or a sprinkle of chili flakes.
Notes
SAVE THIS RECIPE 💌
We'll email this post to you, so you can come back to it later!
Das Gericht ist sehr leicht zuzubereiten und ist auch sehr lecker, danke.