Easy Spinach Mushroom Pasta
This easy spinach mushroom pasta recipe combines simple ingredients for maximum flavor. Earthy mushrooms, vibrant spinach, and fragrant garlic create a symphony of deliciousness in a creamy sauce. It's a quick and satisfying weeknight meal that's easy to customize.
Equipment
- Large pot
- Colander
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Grater
Ingredients
- 1 pound pasta spaghetti, fettuccine, or penne
- Salt for pasta water
- 1 tablespoon olive oil
- 1 tablespoon butter optional
- 1 pound mushrooms, sliced cremini, shiitake, or a mix
- 4 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- ½ cup vegetable broth or chicken broth
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, reserving 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil and butter (if using) in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their moisture (about 8-10 minutes).
- Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Add the spinach and cook until it wilts, about 1-2 minutes.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Season with salt, black pepper, and red pepper flakes (if using).
- Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little pasta water at a time if needed to create a creamy consistency. Serve immediately, garnished with extra Parmesan cheese.
Notes
Don't overcrowd the mushrooms in the pan; cook in batches if needed. Salt your pasta water generously. Reserve pasta water to adjust the sauce's consistency. Fresh spinach is best, but frozen spinach works too (thaw and squeeze out excess water). Add grilled chicken, shrimp, or Italian sausage for protein. For a vegan option, substitute heavy cream with coconut cream or cashew cream and use vegan Parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.