Spinach Mushroom Pasta

Spinach Mushroom Pasta is one of my favorite go-to recipes when I want something hearty, healthy, and full of flavor. Tender mushrooms and wilted spinach are tossed with pasta in a creamy garlic sauce that brings everything together beautifully. It’s a satisfying vegetarian dish that feels indulgent but is simple enough for any night of the week.

Why You’ll Love This Recipe

I love how this pasta blends comfort and nutrition in one bowl. The earthiness of the mushrooms and the freshness of the spinach pair so well with a creamy or light sauce. It’s easy to customize with whatever pasta I have on hand, and it’s ready in less than 30 minutes. Whether I’m trying to eat more veggies or just want a quick, delicious dinner, this recipe never lets me down.

ingredients

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

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

• Olive oil

• Garlic, minced

• Onion, finely chopped

• Mushrooms (cremini, white, or baby bella), sliced

• Fresh spinach

• Heavy cream or half-and-half

• Parmesan cheese, grated

• Salt and freshly ground black pepper

• Red pepper flakes (optional)

directions

1. I begin by cooking the pasta in salted boiling water according to the package instructions. I reserve a cup of pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet and sauté the onion until soft and translucent.

3. I add the garlic and mushrooms, cooking them until the mushrooms are browned and have released their moisture.

4. I stir in the spinach and cook until wilted, then season with salt, pepper, and red pepper flakes if using.

5. I reduce the heat and pour in the cream, letting it simmer for a few minutes before adding the grated Parmesan.

6. Once the sauce is smooth and creamy, I toss in the cooked pasta and add a splash of reserved pasta water to loosen it, if needed.

7. I stir everything together until well coated and serve it hot with extra Parmesan on top.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes from start to finish.

Variations

Sometimes I add sun-dried tomatoes or grilled chicken for extra flavor and protein. For a vegan version, I swap the cream for coconut milk or a plant-based cream alternative and use nutritional yeast instead of Parmesan. If I want more texture, I sprinkle toasted pine nuts or walnuts on top before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of milk or water to loosen the sauce. I avoid the microwave if I can, since it can dry out the pasta.

FAQs

Can I use frozen spinach?

Yes, I just thaw and drain it well before adding it to the pan to avoid excess water in the sauce.

What kind of mushrooms work best?

I like cremini or baby bella for their rich flavor, but white mushrooms also work just fine.

Can I make this gluten-free?

Absolutely. I use gluten-free pasta and make sure my other ingredients are certified gluten-free.

Is this dish good for meal prep?

Yes, it keeps well in the fridge and makes a great lunch or dinner reheated with a bit of added liquid.

Can I add protein to this recipe?

Definitely. Grilled chicken, shrimp, or even canned chickpeas work well with the flavors in this pasta.

Conclusion

Spinach Mushroom Pasta is a quick, flavorful dish that I come back to again and again. It’s creamy, comforting, and packed with vegetables, making it perfect for a satisfying weeknight dinner or an easy meatless meal. With simple ingredients and endless ways to customize it, it’s a staple I’m always happy to have in my rotation.