Spinach Mushroom Pasta – 30 Minute Dinner
This spinach mushroom pasta in creamy sauce is the perfect dinner for when there isn’t much in the fridge and there’s just no time to cook. Garlicky spinach, golden mushrooms, and perfectly cooked pasta come together in a delicious 30-minute dish that’s sure to make your family happy!
SAVE THIS RECIPE 💌
We'll email this post to you, so you can come back to it later!
I absolutely love this pasta recipe because it’s incredibly easy to make, and despite the spinach (yes, I know, the green stuff), it’s surprisingly kid-friendly! You can serve it on its own as a main dish paired with a simple salad or as a delicious side dish alongside chicken or fish. Try it with a 10-minute baked thin chicken breast or some baked white fish. You can even pack it in a little container and send it with your kids for lunch!
🛒 Recipe Ingredients
📝 Shopping List
- Pasta – 350 grams (for a family of 4). You can use any variety you like. I used [insert pasta name], but penne, spaghetti, or fusilli will all work great.
- Button mushrooms sliced – 2 cups. Brown mushrooms have a bit more flavor than white ones and are perfect for this recipe.
- Garlic – 2-3 cloves, minced. Feel free to adjust the garlic amount to your taste.
- Baby spinach – about 2 cups.
- Parmesan cheese – grated, 1/2 cup, with a little extra for serving.
- Chicken stock – 1/2 cup. Use vegetable stock for a vegetarian option.
- Cream – 1 cup. Any type of cream will work.
- Olive oil – 3-4 tablespoons.
- Salt and pepper – to taste.
👩🍳 How to Make Spinach Mushroom Pasta in One Pan
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 chicken 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 Tips
- If your pan isn’t big enough, you might want to cook the mushrooms in batches. Overcrowding the pan can cause the mushrooms to release too much moisture and become soggy.
🍴 What To Serve With Spinach Mushroom Pasta?
This spinach mushroom pasta is a complete family meal on its own, but if you’d like to add some protein or serve it with a side salad, here are a few delicious options to complement your dish:
- Baked Lemon Butter Blue Grenadier
- Gluten-Free Chicken Piccata
- Garlic Butter Chicken Wings – Oven Baked
- Cucumber avocado salad with cilantro lime dressing
Recipe FAQs
To store your leftover spinach mushroom pasta, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. When you’re ready to enjoy it again, simply reheat in the microwave or on the stove with a splash of cream or water.
Store your Cacik dip in an airtight container in the refrigerator. It will stay fresh for up Yes, you can freeze this pasta! Place the cooled pasta in a freezer-safe container or zip-top bag and store it in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat on the stove, adding a little cream or stock to help loosen the sauce.
This pasta with creamy sauce is gluten-free if you use a gluten-free pasta variety.
More Delicious Pasta Recipes You’ll Love
- Creamy Bow Tie Pasta Salad With Crispy Pancetta
- Easy Pesto Pasta with Chicken – One Pot Dinner
- Pasta Melanzane – Pasta with Eggplant and Tomato
If you tried this Spinach Mushroom 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.
Thank you! Elena
Spinach Mushroom Pasta – 30 Minute Dinner
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
- 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
- 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
- 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
- Cooking Mushrooms: If your pan isn’t large enough, cook the mushrooms in batches. Overcrowding the pan can lead to soggy mushrooms.
- Creamy Texture: If the sauce becomes too thick while reheating, simply add a little pasta water or extra cream to loosen it up.
- Make it Vegetarian: Use vegetable stock instead of chicken stock to make the dish completely vegetarian.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of cream or pasta water to restore the creamy texture.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat with a bit of cream or stock.
