Spinach Mushroom Pasta

This Spinach Mushroom Pasta is quick, fresh, and packed with flavor. Golden mushrooms, fresh spinach, and parmesan come together for an easy dinner. So simple and so good!

Why You’ll Love This Recipe

I know mushrooms are one of those love-it-or-hate-it ingredients, but honestly? I could eat them every day. Especially when they’re sautéed until golden and tossed with pasta and parmesan — creamy mushroom pasta — yes, please!

This spinach and mushroom pasta is one of my go-to dinners when I need something quick, but it still feels a little special. It’s easy enough for a busy weeknight but nice enough to serve for guests or a cozy date night at home. Ready in less than 30 minutes!

And the best part? You don’t need any white wine to make this sauce taste rich and flavorful. Most mushroom pasta recipes call for it, but I found it’s totally unnecessary here — which makes things even easier.

If you’re into easy spring pastas, you’ll also love my Creamy Vegetable Pasta and my Pasta with Pancetta and Peas!

Ingredients

• Pasta: You can use whatever pasta shape you prefer, but I like gemelli or ziti for this one.
• Olive Oil: Use a good quality extra-virgin olive oil.
• Garlic: Fresh garlic cloves for so much flavor.
• Mushrooms: Baby Bella mushrooms (cremini mushrooms) have the best flavor for this pasta. You can swap them for white button mushrooms or portobello mushrooms if that’s what you have on hand. Learn more about different types of mushrooms for cooking.
• Spinach: I love baby spinach in this recipe because it’s so tender. You could also swap the fresh spinach with other greens, like baby kale or Swiss chard.
• Parmesan Cheese: Freshly grated parmesan is a must! It melts into the sauce with less clumping since it has no anti-caking agents like pre-grated. And obviously, it has a much better flavor!

*The full ingredient list with amounts is in the recipe card below.

How to Make Spinach and Mushroom Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 12 minutes. Before draining, reserve ½ cup of the pasta water and set aside. Drain the pasta.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds, until fragrant. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they are tender and golden brown. As they cook, they will release liquid; continue sautéing until the liquid has evaporated.

3. Add the spinach and cook for 1-2 minutes, stirring occasionally, until just wilted. Add the cooked pasta and half of the reserved pasta water. Remove from the heat.
4. Stir in the grated parmesan cheese, adding more reserved pasta water as needed to create a silky, glossy sauce that coats the pasta evenly.
5. Serve immediately, topped with more grated parmesan cheese and freshly ground black pepper, if desired.

Expert Tip: The key to a perfect glossy sauce is using pasta water. The starchiness helps create the perfect silky texture.

Variations

• Include more fresh veggies. This creamy pasta is also delicious with peas or asparagus. Try swapping the spinach for fresh kale or add in some sun-dried tomatoes.
• Add a protein. Add grilled chicken, beef, or shrimp for some extra protein. White beans would also be great for a vegetarian option.
• Add more flavor. Finish with some lemon zest and a squeeze of fresh lemon juice to brighten it up. Or sauté diced shallot or onion with the mushrooms for even more flavor.
• Make it even creamier: A few splashes of heavy cream, milk, or a pat of butter make this mushroom pasta even more creamy.
• Make it gluten-free. Use your favorite gluten-free pasta to keep this dish gluten-free.
• Switch up the pasta shape. Try this with fettuccine, rigatoni, or farfalle pasta and see what you think! You can also use whole wheat pasta or even egg noodles.

Mushroom Pasta Dish Serving Suggestions

Serve this spinach mushroom pasta with a side salad, crusty Italian or French bread, or even these homemade Parmesan Garlic Knots.

Top with fresh herbs, like parsley and thyme, crushed red pepper flakes, or pine nuts before serving.

Make Ahead and Storage

I don’t recommend making this pasta ahead of time, as it’s best enjoyed right away.

To Store: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of chicken broth, vegetable broth, milk, or water to help bring back the creamy texture. If using a microwave, add a splash of one of these liquids before heating.

Frequently Asked Questions (FAQ’s)

More Pasta Recipes

• Broccoli Cheddar Orzo
• Lemon Kale Pasta with Salmon
• Chicken Basil Tomato Pasta
• Vegetable Baked Ziti

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