Easy Spinach Mushroom Pasta – Quick, Creamy & Delicious
Whip up a healthy and comforting dinner with this Easy Spinach Mushroom Pasta! Tender pasta tossed with sautéed mushrooms, fresh spinach, and a light creamy sauce makes a quick weeknight meal or a cozy dinner for two. Simple ingredients, packed with flavor, and ready in under 30 minutes!
Equipment
- Large pot for boiling pasta
- Sauté pan or skillet
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Cheese grater (optional)
- Tongs or pasta fork (optional)
Ingredients
Pasta & Vegetables:
- 12 oz (340g) pasta (spaghetti, fettuccine, or penne)
- 2 cups mushrooms (button, cremini, or shiitake), sliced
- 4 cups fresh spinach (baby spinach preferred)
- 2 cloves garlic, minced
- 1 small onion, optional, finely chopped
- 2 tbsp olive oil or butter
- Salt & black pepper, to taste
Optional Sauce & Flavor Boosters:
- ¼ cup grated Parmesan cheese (or vegan substitute)
- ¼ cup cream, light cream, or plant-based milk
- Pinch of crushed red pepper or nutmeg
- Toasted breadcrumbs for garnish
Optional Protein Add-Ins:
- Grilled chicken, sautéed shrimp, or roasted chickpeas
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
- Sauté Mushrooms: Heat olive oil or butter in a large skillet over medium heat. Add garlic and onion (if using), sauté until fragrant. Add mushrooms and cook until golden brown and moisture evaporates. Season with salt and pepper.
- Add Spinach: Stir in fresh spinach and cook just until wilted (1–2 minutes). Avoid overcooking.
- Combine Pasta & Sauce: Add cooked pasta to the skillet, toss to combine. Gradually add reserved pasta water or cream to reach desired sauce consistency. Stir in cheese if desired.
- Optional Finishing Touches: Drizzle with olive oil, sprinkle crushed red pepper or nutmeg, and top with toasted breadcrumbs. Serve immediately.
- Protein Add-Ins (Optional): Fold in grilled chicken, shrimp, or chickpeas before serving.
Notes
- Use room-temperature ingredients for even cooking.
- Dry-sauté mushrooms first to intensify flavor.
- Add spinach at the end to retain color and nutrients.
- Reserve pasta water to adjust sauce consistency.
- Make-ahead tip: Cook mushrooms and sauce separately; combine with freshly cooked pasta at serving.
- Vegan/Dairy-Free swaps: use olive oil or vegan butter, plant-based milk, and nutritional yeast or vegan cheese.
- Spice variations: crushed red pepper, fresh herbs like parsley or basil enhance flavor.