Creamy Parmesan Spinach Mushroom Pasta
Parmesan spinach mushroom pasta with golden sauteed mushrooms, wilted spinach, and a creamy garlic parmesan sauce. An easy meatless dinner in 35 minutes.
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Parmesan Spinach Mushroom Pasta is the meatless dinner that makes me feel like I got a real vegetable in without anyone complaining. Cremini mushrooms get browned until they’re deep gold and meaty, spinach wilts down into the pan, and a creamy garlic parmesan sauce ties it all to the noodles. The mushrooms carry so much savory flavor that nobody at my table asks where the chicken is.
The secret to mushrooms worth eating is giving them room and leaving them alone. Mushrooms are mostly water, and when you crowd the pan or stir them constantly, they steam and turn rubbery and gray. Spread them in a single layer over medium-high heat and let them sit undisturbed for a few minutes at a time, and that water cooks off so the outsides caramelize into golden, nutty bites. Salt them after they’ve browned, not before, or you’ll pull the water out too soon.
Once the mushrooms are done, the rest moves fast. The garlic, cream, and parmesan come together in the same skillet in a few minutes, the spinach wilts in seconds, and the boiled pasta gets tossed right in. It’s a one-skillet sauce with just a pot of pasta water alongside, and it’s on the table in about half an hour.
Why You’ll Love This Recipe
- Mushrooms that taste like something. Browning them properly gives them a deep, savory flavor that carries the whole dish without any meat.
- A creamy garlic parmesan sauce. Cream and freshly grated parmesan make a silky sauce that coats every noodle.
- A sneaky serving of greens. A few big handfuls of spinach wilt right into the sauce, so it counts as dinner and a vegetable.
- One skillet, 35 minutes. The sauce, mushrooms, and spinach all happen in the same pan while the pasta boils.
Parmesan Spinach Mushroom Pasta Ingredients
Cremini mushrooms (also sold as baby bellas) have more flavor than plain white button mushrooms and hold their texture better, but either works. Slice them a little thick so they stay meaty after browning instead of shrinking to nothing.
- 12 oz penne or rigatoni
- 3 tbsp butter
- 2 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- 1/2 tsp salt, divided
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 1/2 cups heavy cream
- 1 cup grated parmesan, plus more for serving
- 4 cups fresh baby spinach
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Recipe Variations
- Swap half the cream for the reserved pasta water for a lighter sauce that still clings to the noodles.
- Stir in a cup of frozen peas or some blanched broccoli with the spinach for another vegetable.
- Add sliced seared chicken or crumbled Italian sausage if you want to turn it into a heartier, meaty dinner.
How to Make Parmesan Spinach Mushroom Pasta
- Boil the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about 1 cup of the pasta water, then drain and set the pasta aside.
- Brown the mushrooms: Heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms in as close to a single layer as you can and let them cook undisturbed for 3-4 minutes, then stir and cook 3-4 minutes more until deeply golden. Sprinkle with 1/4 teaspoon of the salt near the end.
- Add the garlic: Stir in the garlic and Italian seasoning and cook for about 30 seconds, just until fragrant, so the garlic doesn’t burn.
- Make the cream sauce: Pour in the heavy cream and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly thickened, then reduce the heat to low and stir in the parmesan until smooth.
- Wilt the spinach: Add the spinach a few handfuls at a time, stirring until it wilts down into the sauce, about 1-2 minutes. Season with the remaining 1/4 teaspoon salt, the pepper, and red pepper flakes if using.
- Combine and serve: Add the drained pasta and toss to coat, loosening the sauce with a splash of the reserved pasta water if it’s thicker than you’d like. Serve warm with extra parmesan on top.
Recipe FAQs
Why Did My Mushrooms Turn out Rubbery?
They were probably crowded or stirred too much, so they steamed instead of browned. Give them room in the pan, cook over medium-high heat, and let them sit undisturbed so the water cooks off and the edges caramelize.
Can I Use Frozen Spinach?
Yes, thaw it and squeeze out as much water as you can first, then stir in about a cup of it. Fresh baby spinach gives a brighter color and softer texture, but frozen works in a pinch.
Can I Make the Sauce Lighter?
Swap some or all of the cream for half-and-half or a mix of pasta water and a little cream cheese. It won’t be quite as rich, but it still coats the pasta well.
What Mushrooms Are Best?
Cremini, or baby bella, mushrooms have the most flavor for the price and hold their texture well. White button mushrooms work too, and a handful of sliced shiitake stirred in adds an even deeper, earthier taste.
Is This Vegetarian, and What Should I Serve with It?
Yes, it’s meatless as written. It’s filling on its own, but a green salad and crusty bread round it out, and seared chicken alongside makes it a bigger meal.
Cooking Tips
- Salt the mushrooms after they’ve browned, not before. Salt draws out their water, and adding it too early keeps them from getting golden.
- Grate the parmesan off a block. The pre-shredded kind has anti-caking coating that keeps it from melting smoothly, which can leave the sauce grainy.
- Keep the heat low once the parmesan goes in. A hard boil can cause a cream and cheese sauce to separate instead of staying silky.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: This one’s better fresh. The cream sauce can separate and the mushrooms soften once frozen and thawed, so freezing isn’t recommended.
To reheat: Warm gently in a skillet over low heat with a splash of cream or milk, stirring often to bring the sauce back together, or microwave in short bursts.
How to Serve Parmesan Spinach Mushroom Pasta
Parmesan Spinach Mushroom Pasta is rich enough to stand on its own, though a crisp green salad and garlic bread make it a full spread. This is one of the recipes in our New Pastas collection, and more easy, meatless pasta dinners like it are on the way.
Loved This Recipe?
Parmesan Spinach Mushroom Pasta proves a meatless pasta can be every bit as savory and satisfying as one with chicken in it.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
More like this: Meatless pasta nights done right. Save these three for when the fridge is looking empty. Try Mushroom Garlic Spaghetti, Creamy Tuscan Gnocchi, or One-Pot Creamy Garlic Pasta.
Parmesan Spinach Mushroom Pasta
Ingredients
- 12 oz penne or rigatoni
- 3 tbsp butter
- 2 tbsp olive oil
- 1 lb cremini mushrooms sliced
- 1/2 tsp salt divided
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- 1 1/2 cups heavy cream
- 1 cup grated parmesan plus more for serving
- 4 cups fresh baby spinach
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about 1 cup of the pasta water, then drain and set the pasta aside.
- Brown the mushrooms: Heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms in as close to a single layer as you can and let them cook undisturbed for 3-4 minutes, then stir and cook 3-4 minutes more until deeply golden. Sprinkle with 1/4 teaspoon of the salt near the end.
- Add the garlic: Stir in the garlic and Italian seasoning and cook for about 30 seconds, just until fragrant, so the garlic doesn’t burn.
- Make the cream sauce: Pour in the heavy cream and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly thickened, then reduce the heat to low and stir in the parmesan until smooth.
- Wilt the spinach: Add the spinach a few handfuls at a time, stirring until it wilts down into the sauce, about 1-2 minutes. Season with the remaining 1/4 teaspoon salt, the pepper, and red pepper flakes if using.
- Combine and serve: Add the drained pasta and toss to coat, loosening the sauce with a splash of the reserved pasta water if it’s thicker than you’d like. Serve warm with extra parmesan on top.
