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Creamy Spinach Mushroom Pasta is a rich, satisfying, and easy vegetarian pasta dish packed with fresh spinach and hearty mushrooms. This creamy pasta is perfect for busy weeknights, coming together in less than 30 minutes with simple ingredients.
Easy Creamy Spinach Mushroom Pasta
Danae from Recipe Runner here and I have the perfect pasta dish for you. The recipe is a vegetarian one, but the mushrooms make it hearty enough so that you won’t miss the meat. Instead of using boring white button mushrooms, I went with shiitakes. I love the texture of the shiitakes and the smoky, woody flavor they add to the pasta. If you can’t find shiitakes I recommend using creminis or a blend of different varieties of mushrooms. Whether you use penne pasta, fettuccine, or farfalle, this dish is sure to please the whole family!
The creaminess in this pasta dish comes from half and half, which is lighter than heavy creamy but still creates the rich creamy flavor. Freshly grated Parmesan cheese ties all the flavors together while adding a wonderful saltiness.
This pasta is easy enough to make on a weeknight, but elegant enough to serve for a special dinner. Enjoy!
Why You’ll Love This Recipe
- Quick and easy! Everything (except the pasta) cooks in one large skillet, makeing cleanup easier on busy weeknights.
- You can choose whatever pasta and fresh mushrooms you enjoy in this recipe.
- A meatless pasta recipe that’s still hearty and filling due to the bold flavor and texture of the mushrooms.
- Made with simple, budget-friendly ingredients found at any grocery store.
- This recipe can easily be adapted to fit a gluten-free lifestyle.
- It can be made in large batches which are perfect for meal prep or to serve at a dinner gathering.
Ingredients You Need
- Pasta – Use whole wheat pasta, penne pasta, or your favorite variety cooked al dente.
- Extra Virgin Olive Oil – For sautéing fresh garlic, shallots, and mushrooms.
- Shiitake Mushrooms or Cremini Mushrooms – These fresh mushrooms add a meaty texture and rich umami flavor. I like using shiitake or cremini, but feel free to use a mix of your favorite mushrooms.
- Shallots & Fresh Garlic – Infuse the dish with aromatic, savory notes.
- Baby Spinach – Adds a pop of color and extra nutrition.
- Salt & Black Pepper – Helps balance all the flavors in creamy mushroom pasta.
- White Wine or Broth – Deglazes the pan and adds depth to the creamy sauce.
- Half & Half – Creates a luscious, creamy sauce without being overly heavy.
- Parmesan Cheese – Adds a bold, salty bite that ties everything together.
- Fresh Parsley – For garnish and a pop of fresh flavor.
- Red Pepper Flakes – Optional, for a subtle kick.
How to Make Creamy Spinach Mushroom Pasta
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Drain well.
- Sauté the Mushrooms and Aromatics: In a large skillet over medium-high heat, add olive oil, shallots, fresh garlic, and sliced shiitake mushrooms. Sauté until the mushrooms are tender and slightly golden.
- Add Baby Spinach: Stir in baby spinach and cook until wilted.
- Deglaze the Pan: Pour in white wine or vegetable broth, scraping up any browned bits from the bottom of the skillet.
- Make the Creamy Sauce: Reduce to low heat and stir in heavy cream or half & half, Parmesan cheese, and a pinch of Italian seasoning. Let the sauce simmer until thickened.
- Combine and Serve: Add the cooked pasta to the skillet, tossing everything together until well coated. Taste and adjust seasoning as needed.
- Garnish and Enjoy: Sprinkle with fresh parsley and additional Parmesan cheese before serving.
Expert Tips
- Make sure your pasta is fully drained before adding to the pan to be mixed in with the sauce. Any excess water may keep the sauce from becoming creamy.
- Different varieties of pasta absorb sauce in different ways, so you may need more or less cream and parmesan to create the desired amount of creamy sauce.
- It’s important not to crowd the pan when cooking your mushrooms, garlic, and shallots to keep them from steaming and becoming soggy. Make sure you’re using a large skillet or pan that has enough room for everything to saute properly.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To reheat, warm gently over low heat, adding a splash of broth or extra cream to restore the creamy consistency.
Variations
- Make it Gluten-Free: Use your favorite gluten-free pasta and check labels on seasonings.
- Switch Up the Mushrooms: If you can’t find cremini or shiitake mushrooms, try a mix of baby bella mushrooms, portobello mushrooms, white button mushrooms which can easily be found at any grocery store.
- Add Extra Greens: Wilt in kale, collard greens or even beet greens for added nutrition.
- For a Buttery Flavor: Saute the mushrooms, garlic, and shallots in butter or a mix of butter and olive oil.
- Brighten It Up: A squeeze of fresh lemon juice before serving adds a subtle zing to the creamy mushroom pasta.
FAQs
Yes! Just be sure to rehydrate them according to the package instructions before using.
If you can’t use half and half to make the creamy sauce, try using sour cream, cream cheese or even plain coconut cream for a vegan pasta dish. You may have to add additional stock to create the perfect creamy sauce base and flavor. Note: these variations have not been tested in this recipe.
We think it’s even better! This homemade creamy spinach mushroom pasta is made with fresh ingredients and no unnecessary additives, making it a healthier, more flavorful version.
More Easy Pasta Dinners
- Creamy Salmon Pasta
- Pasta Primavera
- Tomato Basil Pasta with Balsamic Grilled Chicken
- Chicken Pot Pie Pasta
- Spinach and Ricotta Pasta
- Cream Cheese Pasta
- Spaghetti Arrabbiata
- Alfredo Penne Pasta
Did you try this creamy spinach mushroom pasta? Leave a rating and review below!
Creamy Spinach Mushroom Pasta
Ingredients
- 3/4 pound whole wheat farfalle or pasta of choice, use gluten-free to make this recipe gluten-free
- 2 teaspoons extra virgin olive oil
- 10 ounces sliced shiitake mushrooms or creminis
- 1/2 cup chopped shallots
- 2 cloves minced garlic
- 3 cups baby spinach
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup white wine or low sodium vegetable broth
- 1/2 cup half and half
- 1/2 cup shredded parmesan cheese
- 2 tablespoons chopped flat leaf parsley
Instructions
- Cook the pasta according to package instructions.
- Heat the olive oil in a large skillet over medium-high heat.
- When the skillet is hot add in the shallots, garlic, mushrooms, salt and pepper and sauté until the mushrooms are tender, about 5 minutes.
- Add in the spinach and sauté until it wilts, about 3 minutes.
- Add in the wine and cook 2 minutes or until liquid evaporates, stirring occasionally.
- Remove from the heat and stir in the pasta, half and half, parmesan cheese and parsley until everything is combined.
- Taste for seasoning and top with more parsley before serving.
Notes
- Mushrooms: You can substitute with any type of button mushrooms – baby bella are another great choice.
- Half and Half: You can substitute with heavy cream.
- Storing: Store this pasta in your fridge in an airtight container for 3-4 days.
- Freezing: Although the texture of the mushrooms will change a bit after thawing, this pasta can be frozen in a freezer-safe bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating and serving.
- Reheating: Pasta will continue absorbing sauces and flavors as it sits. This means the sauce may not be as creamy or thick when reheating. For best results, reheat in a skillet over medium heat while adding vegetable stock and/or cream to help bring the sauce back together until warmed through and desired texture is reached.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published by Danae at Recipe Runner in 2017. It was updated with new process photos, tips and variations in February 2025.
