Creamy mushroom and spinach pasta is a simple, satisfying dish that combines earthy mushrooms, tender spinach, and a rich, velvety cream sauce tossed with your favorite pasta. It’s a straightforward recipe that doesn’t rely on complicated techniques or hard-to-find ingredients, which makes it perfect for weeknight dinners or relaxed weekend meals.
What I really like about this dish is how balanced it feels. The mushrooms bring a deep, savory flavor that pairs nicely with the freshness of the spinach, while the cream ties everything together without feeling too heavy. It’s the kind of meal that comes together quickly but still feels complete comforting, but not overwhelming. I also appreciated how flexible it is; you can easily adjust it based on what you have on hand or what you’re in the mood for.
Whether you’re cooking for yourself or feeding a group, this pasta delivers reliable flavor and texture every time. Let’s get into the details and break down how to make it work.
Key Ingredients
Core Ingredients for Creamy Mushroom and Spinach Pasta
At the heart of this dish are a few humble but flavorful pantry and fresh items. Each one plays a specific role, and together, they create the creamy, savory magic that defines this recipe.
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Mushrooms: Go for cremini (aka baby bella) or button mushrooms. They’re meaty, earthy, and hold up well to cream-based sauces. Sliced thick, they bring real bite and flavor.
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Baby spinach: Wilts beautifully into the sauce without getting mushy. It also adds a pop of color and mild bitterness that balances the richness of the cream.
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Pasta: Fettuccine, penne, rigatoni all great options. Choose a shape with some texture to hold onto the sauce.
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Heavy cream: This is the base of your sauce. Full-fat cream delivers the richness that makes this dish stand out.
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Garlic and onion: These aromatics set the foundation of flavor. Don’t skip them.
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Olive oil or butter: Either works well for sautéing, but butter adds extra depth.
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Salt and pepper: Simple, essential seasonings.
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Nutmeg (optional): Just a pinch can deepen the flavor of creamy sauces without being obvious.
Optional Additions
Once you’ve got the basics down, the sky’s the limit. These extras can elevate your pasta or help you tailor it to your taste.
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Parmesan cheese: Adds umami and thickens the sauce slightly. Use freshly grated for best results.
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Fresh herbs: Parsley or thyme brings freshness to balance the cream.
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Red pepper flakes: For those who like a subtle kick.
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Shallots: A softer, sweeter alternative to onions.
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Plant-based cream: If you’re avoiding dairy, use cashew cream or oat cream for a rich but vegan-friendly option.
How to Make Creamy Mushroom and Spinach Pasta
Step 1: Prep Your Ingredients
Before the stove even gets hot, a bit of smart prep makes everything flow smoother. Start by slicing your mushrooms evenly so they cook at the same rate. Mince the garlic and finely dice the onion for a more even distribution in your sauce. Rinse and dry the spinach you’ll be adding it toward the end, so you want it clean and ready. Get your pasta water boiling early, heavily salted so it flavors the pasta from the inside out.
Why it matters: This simple mise en place helps prevent overcooked ingredients or a rushed, clumsy final toss.
Step 2: Sauté the Mushrooms and Aromatics
Add butter or olive oil to a large skillet over medium-high heat. Once hot, scatter in the mushrooms don’t overcrowd the pan or they’ll steam instead of brown. Let them sit for a few minutes before stirring so they get that golden sear.
Add in the onion and garlic next, cooking until fragrant. You should start to smell something rich and savory. If the pan feels dry, add a bit more oil or even a tablespoon of the hot pasta water.
Why it matters: Browning mushrooms brings out their umami, which is key to depth in a cream-based sauce.
Step 3: Add Cream and Wilt the Spinach
Once everything’s soft and golden, pour in the cream. Let it simmer gently for a few minutes this allows it to thicken naturally. Add the spinach last and stir just until it wilts and folds into the sauce.
My Best Creamy Mushroom and Spinach Pasta Tips
Let Mushrooms Brown, Not Steam
This might be the single most game-changing technique in this dish. Mushrooms are over 90% water, so when you crowd the pan, they release liquid and boil. Instead, give them room. Cook in batches if needed.
Season in Layers
Don’t wait until the end to add salt and pepper. Season each element as it cooks: the mushrooms, the sauce, even the pasta water. Layering flavors builds a more rounded taste.
Use Reserved Pasta Water
After draining the pasta, save about ½ cup of that starchy water. When you combine the pasta with the sauce, add a splash at a time to get the texture just right it helps the sauce cling and stretch without breaking.
Don’t Overcook the Spinach
Add spinach just before combining with pasta. It should wilt into the hot cream but still retain a slight structure and vibrant color. Overcooked spinach becomes slimy and dull.
Cheese as a Final Touch
Adding a handful of parmesan right before serving thickens the sauce slightly and amps up the umami. Always use freshly grated cheese for better melt and flavor.
Variations of Creamy Mushroom and Spinach Pasta
Vegan-Friendly Creamy Mushroom and Spinach Pasta
Whether you’re cooking for dietary needs or just lightening things up, you don’t have to miss out on creamy comfort. Swap out heavy cream with unsweetened oat or cashew cream both give a rich texture without overpowering the dish. Use olive oil instead of butter, and leave out the cheese or opt for a plant-based version.
To thicken the vegan sauce naturally, add a spoonful of nutritional yeast or blended soaked cashews. They not only mimic creaminess but also add that deep, nutty flavor that complements mushrooms perfectly.
Protein Boost: Add Chicken or Tofu
To turn your pasta into a heartier meal, add protein. Grilled chicken strips are a classic addition, or keep it vegetarian with pan-seared tofu or tempeh. If you’re curious about a more indulgent twist, check out Creamy Sausage Rigatoni for a meaty, creamy upgrade.
Pasta Shape Swap
While fettuccine and penne are go-to options, try it with rigatoni, farfalle, or even gnocchi. For another pasta dish that balances bold flavors with creamy texture, explore Marry Me Chicken Pasta.
Add Extra Veggies
You can boost both nutrition and color by mixing in sautéed zucchini, roasted cherry tomatoes, or steamed broccoli. They integrate well and balance out the richness of the cream.
FAQs
How to make creamy mushroom spinach?
Start by sautéing mushrooms and garlic in butter, then pour in cream and simmer until it thickens. Add spinach last, just long enough to wilt. Toss everything with pasta for a creamy, flavorful finish.
How to make creamy mushroom pasta?
Use a mix of mushrooms, garlic, and onions sautéed until golden. Add heavy cream and a pinch of nutmeg. Let it simmer to thicken before tossing in freshly cooked pasta. Parmesan can add even more flavor and help bind the sauce.
Do spinach and mushroom go together?
Absolutely. The earthy flavor of mushrooms pairs beautifully with the mild bitterness and freshness of spinach. Together, they create a balanced base that works incredibly well in creamy pasta dishes.
What kind of cream is used for creamy pasta?
Heavy cream or double cream works best. It gives the sauce its rich texture and allows it to cling to pasta without breaking. Avoid light cream or milk, as they can make the sauce too watery or cause it to separate.
How to make a creamy mushroom sauce?
Start by cooking mushrooms, onions, and garlic until browned. Stir in heavy cream and simmer gently. For more flavor, add a dash of nutmeg or a spoonful of parmesan. Let it cook until it reaches a velvety consistency.
Print
Creamy mushroom and spinach pasta
- Total Time: 25 min
- Yield: Serves 2
- Diet: Vegetarian
Description
A creamy, comforting penne pasta tossed in a rich crème fraîche and Parmesan sauce, loaded with earthy chestnut mushrooms, tender shallots, fresh garlic, and vibrant spinach with a hint of nutmeg for depth.
Ingredients
Pasta & Base
2 tbsp olive oil
200 g penne pasta
Aromatics & Mushrooms
2 banana shallots, finely sliced
1 large garlic clove, finely sliced
250 g chestnut mushrooms, finely sliced
Greens & Cream Sauce
100 g baby spinach, washed
100 g crème fraîche
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Finishing
40 g Parmesan, grated (use vegetarian if needed)
Instructions
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Boil Pasta
Cook penne in heavily salted water until al dente. Reserve 2 tbsp of pasta water, then drain. -
Sauté Shallots
Heat olive oil in a medium non-stick pan over medium heat. Add shallots and cook for ~5 min until softened. -
Add Garlic & Mushrooms
Stir in garlic, cook 1 min, then add mushrooms. Cook for 10–12 min until golden and their liquid evaporates. -
Wilt Spinach
Add spinach and cook ~2 min until just wilted. -
Create Cream Sauce
Turn heat up slightly. Stir in crème fraîche, 2 tbsp pasta water, half the Parmesan, and nutmeg. Blend into a smooth sauce. -
Combine Pasta & Sauce
Add drained penne and toss until coated. Add more pasta water if needed. Season with salt and pepper. -
Serve
Divide into bowls, top with remaining Parmesan and extra pepper. Serve immediately.
Notes
Golden mushrooms: Cook without crowding the pan to avoid steaming and to enhance umami flavor.
Use pasta water: The starchy water helps create a silky sauce that clings to pasta.
Nutmeg adds depth: A tiny pinch enhances creaminess without being noticeable.
Vegetarian tweak: Use veggie Parmesan if strict vegetarian; swap crème fraîche for vegan alternative to make it vegan-friendly.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop sauté & simmer
- Cuisine: Italian‑inspired comfort food
Nutrition
- Serving Size: 235 g
- Calories: 412 kcal
- Sugar: 5 g
- Sodium: 706 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg
Keywords: creme fraiche mushroom pasta, chestnut mushrooms, penne pasta, easy weeknight dinner, creamy veggie pasta
