Creamy Spinach and Mushroom Pasta (Easy One-Pan Dinner)
This creamy spinach and mushroom pasta delivers all the flavor without any kind of hassle. A very flavorful cream sauce with tender pasta, finished off with baby spinach, will certainly please the whole family. It’s pretty to look at, and tastes even better!
Why You Will Love This Recipe
What makes this recipe a keeper is that it delivers a delicious meal with minimal fuss. It also won’t hit your wallet hard, which is always a plus.
You’re gonna get a creamy sauce that sticks to the pasta; it’s a one-pan dish, so clean up will be a breeze. It’s ready in about 30 minutes, and the recipe itself is super adjustable to your tastes.
Definitely, a keeper. Perfect for a fast weekday dinner or a weekend feast.
Ingredients Needed
Bowtie pasta works well here because it actually holds onto the sauce instead of letting it slide off. For the mushrooms, using a mix like shiitake and baby bella gives you a deeper, more savory flavor than just sticking with one type. Onion and garlic build the base, and a little white wine adds some depth before the cream goes in.
The sauce itself is simple. Heavy cream for richness and Romano cheese to bring it together with a sharp, salty finish. Spinach gets added at the end just to round things out without getting in the way. Everything else, olive oil, salt, pepper, and red pepper flakes, keeps it balanced and lets the main ingredients do the work.
How To Make Spinach And Mushroom Pasta
Step 1
Cook the pasta to al dente. Reserve about 1/2 cup of pasta water, then drain.
Step 2
Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Step 3
Add the mushrooms and cook until they release their moisture and start to brown, about 8–10 minutes. Add the garlic, salt, pepper, and red pepper flakes. and cook for about a minute until fragrant.
Step 4
Pour in the white wine and scrape up any browned bits (deglaze) from the pan. Let it cook down for a couple of minutes.
Step 5
Add the baby spinach to the mushrooms and stir. Allow the spinach to wilt, about 2 minutes.
Step 6
Add the cream and bring to a gentle simmer, and let it cook until slightly thickened. Keep it a little loose. Optionally, add a pinch of nutmeg to the sauce and stir it in. Give the sauce a taste and adjust with salt and pepper to your preference.
Step 7
Turn the heat to low and add 1/4 cup of pasta water, the cooked pasta, and half the Romano cheese to the skillet. Stir to combine. Then add the remaining cheese and stir to incorporate into the sauce.
Step 8
Remove from the heat. Optionally garnish with additional Romano cheese, serve, and enjoy!
Tips For The Best Spinach And Mushroom Pasta
- Let the mushrooms actually brown. Don’t rush that step.
- Don’t let the cream reduce too far before adding pasta.
- Add the cheese over low heat so it melts smoothly.
- Use the pasta water to control the sauce, not all at once. If it looks a little loose at first, that’s fine. It tightens up fast.
Variations
- Add chicken or shrimp to bulk it up.
- Swap Romano for Parmesan if that’s what you have.
- Add a squeeze of lemon at the end to cut the richness and add a little brightness to the finish.
- You can use vegetable or chicken stock instead of wine. Just sub it out for that step.
- This dish is mushroom-forward. You can back it down by using all baby bellas, or even using button mushrooms instead.
FAQs
Yes, penne, rigatoni, or even fettuccine will be fine.
No, you can use broth instead. Wine just adds a little more depth.
You just need more pasta water. Add a splash and toss.
It’s better fresh, but you can reheat it with a little cream or water to loosen it back up.
Other Delish Pasta Dishes
Creamy Spinach and Mushroom Pasta (Easy One-Pan Dinner)
Ingredients
- 12 oz bowtie pasta farfalle
- 2 tbsp olive oil
- 1/2 cup onion diced
- 8 oz Baby bella mushrooms sliced
- 5 oz Shitake mushrooms sliced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1 1/4 cups heavy cream
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- Pinch red pepper flakes
- 1/2 cup Romano cheese finely grated
- 5 oz baby spinach
- 1/4 cup pasta water reserved
- 1/4 cup pasta water reserved, extra
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain and set aside.12 oz bowtie pasta
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and nearly translucent. Adjust heat as needed to prevent browning.2 tbsp olive oil, 1/2 cup onion
- Add the mushrooms and cook for about 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the garlic, salt, black pepper, and red pepper flakes, and cook for 1 minute until fragrant.8 oz Baby bella mushrooms, 5 oz Shitake mushrooms, 3 cloves garlic, 1/2 tsp black pepper, Pinch red pepper flakes, 1/2 tsp kosher salt
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for about 2 minutes to cook off the alcohol.1/2 cup dry white wine
- Add the spinach and cook for about 2 minutes, stirring, until wilted.5 oz baby spinach
- Add the heavy cream and bring to a gentle simmer (do not boil rapidly). Cook for about 4–5 minutes, until slightly thickened but still loose. Taste and adjust seasoning if needed. (Optional: add a pinch of nutmeg.)1 1/4 cups heavy cream
- Reduce heat to low. Add the cooked pasta, 1/4 cup of the reserved pasta water, and half of the Romano cheese. Toss to combine.1/4 cup pasta water, 1/2 cup Romano cheese
- Add the remaining Romano cheese and continue tossing until the sauce becomes smooth and creamy. Add additional pasta water a little at a time as needed to reach your desired consistency.1/4 cup pasta water
- Remove from heat. Serve immediately, garnished with additional Romano cheese if desired.