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Creamy Spinach and Mushroom Pasta Dinner

A close-up of fettuccine pasta tossed in a rich sauce with wilted spinach and sliced mushrooms, part of a Creamy Spinach and Mushroom Pasta Dinner.
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Make this rich and satisfying pasta dish featuring sautéed mushrooms and fresh spinach tossed in a smooth garlic parmesan cream sauce. It is a quick stovetop meal perfect for a weeknight dinner.

Ingredients

Scale
  • 12 oz pasta (fettuccine or penne)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 5 oz fresh spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and brown, about 5 to 7 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Pour in the white wine or broth and let it simmer, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by half.
  5. Reduce the heat to medium-low. Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes until the sauce slightly thickens.
  6. Stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  7. Add the fresh spinach to the sauce. Stir until the spinach wilts down completely, about 1 to 2 minutes.
  8. Add the drained pasta to the skillet. Toss everything together to coat the pasta evenly with the sauce. If the sauce seems too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  9. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a vegetarian option, use vegetable broth instead of chicken broth.
  • You can substitute heavy cream with full-fat coconut milk for a dairy-free creamy texture, though the flavor will change slightly.
  • Add a pinch of red pepper flakes with the garlic for a little heat.

Nutrition

Find it online: https://hungryhearld.com/creamy-spinach-and-mushroom-pasta-dinner/