Skip to Content

Creamy Mushroom Spinach Pasta

Sharing is caring!

Jump to Recipe

Mushroom Spinach Pasta

Creamy, cozy, and packed with flavor, this Mushroom Spinach Pasta
is a go-to for busy nights when you want something that feels special — fast.

With tender mushrooms, fresh spinach, and pasta tossed in a rich Parmesan sauce,
this dish is hearty, comforting, and completely meatless.

You’ll love how quickly it comes together, and everyone at the table will love how satisfying it is.

Serve it with extra cheese on top,
and you’ve got an easy weeknight dinner that feels like a treat.

For the Mushroom Spinach Pasta

  • Farfalle (Bowtie Pasta) – A fun-shaped pasta that holds the creamy sauce perfectly. You can use regular or gluten-free.
  • Olive Oil and Butter – For sautéing the vegetables and adding rich flavor to the sauce.
  • Yellow Onion – Adds sweetness and depth to the dish.
  • Garlic – A must-have for that irresistible savory flavor.
  • Cremini Mushrooms – These give the pasta a hearty, umami boost and make it extra satisfying.
  • Kosher Salt and Black Pepper – Essential for seasoning all the layers of flavor.
  • Vegetable Broth – Adds a savory base for the creamy sauce without overpowering the veggies.
  • Parmesan Cheese – Melts into the sauce to make it creamy and cheesy (use a plant-based version if you want to keep it vegetarian).
  • Half and Half or Heavy Cream – Makes the sauce luxuriously smooth and rich.
  • Italian Seasoning – A blend of herbs that brings classic Italian flavor.
  • Smoked Paprika – Adds a subtle smoky note that deepens the flavor.
  • Red Pepper Flakes – For a little kick of heat — adjust to taste!
  • Fresh Baby Spinach – Stirred in at the end to wilt perfectly and add freshness.

 

Creamy Mushroom Spinach Pasta

Craving a cozy, restaurant-worthy dinner in 30 minutes? This Creamy Mushroom Spinach Pasta is rich, cheesy, and packed with tender mushrooms and spinach in a creamy Parmesan sauce. Meatless, satisfying, and super easy—perfect for a weeknight meal!
Print Pin
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Creamy Mushroom Spinach Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Notes

Ingredients 

  • 10 oz farfalle (bowtie pasta), about 4 cups (regular or gluten-free)
  • Salt (for pasta water)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 cup yellow onion, diced
  • 2 tsp garlic, minced
  • 16 oz cremini mushrooms, cleaned and sliced
  • ½ tsp kosher salt
  • ¼ tsp black pepper, freshly ground
  • ½ cup low-sodium vegetable broth
  • ¾ cup shredded Parmesan cheese (or vegetarian/plant-based hard cheese), divided (plus extra for serving)
  • ½ cup half and half or heavy cream
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp red pepper flakes (adjust to taste)
  • 5 oz fresh baby spinach
 

Instructions

  1. Cook the pasta:
    • Boil salted water and cook the pasta according to package instructions until al dente.
    • Drain the pasta and set it aside.
  2. Sauté vegetables:
    • In a large skillet or Dutch oven, heat olive oil and butter over medium heat.
    • Add diced onion and cook for 2–3 minutes until translucent.
    • Stir in garlic and mushrooms, and cook for an additional 3 minutes until mushrooms release their liquid.
  3. Brown the mushrooms:
    • Increase heat to medium-high and cook for 3–4 more minutes, stirring occasionally.
    • Continue cooking until most of the liquid has evaporated and the mushrooms are golden.
  4. Build the sauce:
    • Season the mixture with salt and pepper.
    • Pour in vegetable broth and reduce heat to medium-low.
    • Stir in half and half (or cream), ½ cup Parmesan, Italian seasoning, smoked paprika, and red pepper flakes.
    • Simmer gently for 2–3 minutes, stirring until smooth.
  5. Combine pasta and greens:
    • Add the cooked pasta and toss to coat in the sauce.
    • Stir in spinach and cook for 1–2 minutes until wilted.
    • Sprinkle with the remaining Parmesan and remove from heat.
  6. Serve:
    • Dish up warm and top with extra Parmesan and red pepper flakes, if desired.
    • Enjoy!
 

Nutrition


 Calories: 350 kcal | Carbohydrates: 45 g | Protein: 14 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Cholesterol: 18 mg | Sodium: 477 mg | Potassium: 682 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 2617 IU | Vitamin C: 9 mg | Calcium: 194 mg | Iron: 2 mg
Save

  1. Can I use a different kind of pasta?

Absolutely! I love using bowtie (farfalle) because it holds the sauce beautifully, but penne, rigatoni, or fusilli will work just as well. Basically, anything that grabs onto that creamy sauce!

  1. What if I don’t have cream?

No worries — you can swap half and half or even whole milk if that’s what you’ve got. If you’re using milk, toss in an extra little knob of butter to keep things rich and silky.

  1. How do I stop my pasta from sticking together?

Easy fix: use plenty of water (big pot, folks!) and salt it generously. Stir it a few times as it cooks — that’s it! If making ahead, toss the drained pasta with a splash of olive oil to keep it from clumping.

  1. Can I make this gluten-free?

Totally! Just use your favorite gluten-free pasta — the sauce itself is naturally gluten-free. Keep an eye on the cooking time for gluten-free pasta; some brands cook a little faster.

  1. What’s the best way to make sure the sauce clings to the pasta?

Secret weapon: pasta water! Before draining, scoop out a cup of that starchy water. If your sauce needs thinning or extra silkiness, splash some in while tossing the pasta. Also, don’t rinse the pasta — you want that surface starch!

Sharing is caring!

Recipe Rating