Spinach Mushroom Pasta

Spinach Mushroom Pasta is one of those simple yet satisfying dishes I love making when I want something hearty, flavorful, and packed with vegetables. The earthiness of the mushrooms combined with the tender spinach and a creamy or garlicky sauce makes every bite comforting and delicious. It’s a versatile vegetarian meal that feels indulgent without being heavy.

Why You’ll Love This Recipe

I love how this pasta brings together fresh ingredients with minimal effort. The mushrooms add a deep umami flavor, while the spinach adds a vibrant, nutritious touch. Whether I use a light garlic olive oil sauce or a creamy one, this dish always hits the spot. It’s quick enough for a weeknight dinner and elegant enough for guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (fettuccine, linguine, or penne work well)

• Olive oil or butter

• Garlic, minced

• Onion, finely chopped (optional)

• Mushrooms, sliced (cremini, button, or portobello)

• Fresh spinach

• Heavy cream or plant-based alternative (optional for creamy version)

• Grated Parmesan cheese (optional)

• Salt and black pepper

• Red chili flakes (optional, for a bit of heat)

directions

1. I bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set it aside.

2. In a large skillet, I heat olive oil or butter and sauté the onions and garlic until fragrant.

3. I add the sliced mushrooms and cook them until they’re browned and their moisture has evaporated.

4. I toss in the spinach and cook until just wilted.

5. If I want a creamy version, I pour in the heavy cream and let it simmer until slightly thickened.

6. I add the cooked pasta to the skillet, toss everything together, and season with salt, pepper, and chili flakes.

7. I finish with grated Parmesan and serve hot.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add sun-dried tomatoes or a splash of white wine for extra depth. When I want more protein, I stir in cooked chicken, shrimp, or tofu. For a vegan version, I use olive oil and plant-based cream and skip the Parmesan or use a vegan cheese alternative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a skillet with a splash of water, milk, or cream to loosen up the sauce. I avoid using the microwave when possible, as it can dry out the pasta.

FAQs

What kind of mushrooms work best for this dish?

I like using cremini or button mushrooms for their mild flavor, but shiitake or portobello give a richer, meatier taste.

Can I make this recipe without cream?

Yes, I often make it with just olive oil, garlic, and pasta water for a lighter, more Mediterranean-style dish.

Can I use frozen spinach?

Yes, I just make sure to thaw and drain it well before adding it to the skillet to avoid watering down the sauce.

How do I keep the mushrooms from getting soggy?

I cook them over medium-high heat without crowding the pan and wait for their moisture to evaporate before adding the spinach.

What pasta shape is best?

I usually go for long noodles like linguine or fettuccine, but short pastas like penne or rigatoni also work great.

Conclusion

Spinach Mushroom Pasta is one of my favorite easy meals that delivers on flavor and comfort. It’s quick to make, customizable, and perfect for any day of the week. Whether I keep it simple or make it creamy, this dish never fails to satisfy.