Creamy Parmesan Spinach Mushroom Pasta Recipe

I discovered this Creamy Parmesan Spinach Mushroom Pasta recipe and instantly became obsessed. The perfectly cooked pasta meets garlicky mushrooms, fresh spinach, and a smooth, creamy sauce bursting with Parmesan flavor. Every bite delivers comfort food done right, with just a subtle spice kick to keep it interesting and totally satisfying.

I love cooking this Creamy Parmesan Spinach Mushroom Pasta because it’s both delicious and fast enough for my busy weeknights. I think the way the garlic and olive oil start off the dish really sets the tone.

When I add sliced mushrooms and fresh spinach, the aroma fills my kitchen and reminds me of all those great dinner recipes with mushrooms. I use 8 oz of pasta—penne or fettuccine works good—and the heavy cream and Parmesan cheese make the sauce rich and velvety.

I like that every bite has a good balance of flavors with just the right amount of salt, pepper, and a pinch of red pepper flakes for a little kick. Not only does this meal satisfy my cravings, but it also provides vitamins from the spinach and a good mix of protein and energy from the pasta.

It’s one of my favorite healthy dinner recipes with spinach and mushrooms that can be ready in under 30 minutes. Enjoy cooking and eating it!

Why I Like this Recipe

1. I love how quick and easy it is to make this dish, which is perfect for busy nights when I dont have a lot of time.
2. I really dig the creamy, cheesy sauce that gets a really rich taste from fresh Parmesan, making every bite satisfying.
3. I appreciate the way the flavors mix, from the garlic and mushrooms all the way to the spinach, giving the pasta a little kick and a ton of flavor.

My Creamy Parmesan Spinach Mushroom Pasta is one of my fav recipes cuz its super tasty and ready in under 30 minutes. I love how the mushrooms and spinach melt into the creamy sauce and the Parmesan adds that epic punch of flavor. It makes a really comforting meal thats perfect when I’m in a rush but still want something delicious.

Ingredients

• Pasta is the hearty base that offers carbohydrates for energy and holds the creamy sauce well.
• Olive oil adds a subtle richness and blends flavors smooth, helping the sauce come together.
• Garlic provides a strong, savory punch that lifts the earthy taste and works magic with other ingredients.
• Mushrooms bring an earthy flavor along with protein and fiber making the dish more filling.
• Spinach supplies vitamins, minerals, and fiber that keeps the meal a bit healthier overall.
• Heavy cream combines with Parmesan to create a luxuriously rich, salty tang that elevates every bite.

Ingredient Quantities

• 8 oz pasta (penne or fettuccine works good)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes (optional, for a little kick)

How to Make this

1. Boil the pasta in a large pot in salted water until it’s al dente then drain it and set aside.

2. Heat 1 tbsp of olive oil in a pan over medium heat. Add the minced garlic and saute for about 1 minute until fragrant but dont let it burn.

3. Toss in the sliced mushrooms and cook for around 5 minutes until they start to turn soft and a bit brown.

4. Add the fresh spinach to the pan and stir it in until wilted.

5. Pour in the heavy cream and bring it to a gentle simmer on medium heat.

6. Stir in the grated Parmesan cheese slowly, letting the sauce thicken up a bit as it cooks.

7. Season the sauce with salt, pepper, and if you like, add a pinch of red pepper flakes for a little kick.

8. Add the drained pasta to the pan, mixing everything well so the pasta is evenly coated.

9. If the sauce looks too thick, add a splash of the pasta water to reach your desired consistency.

10. Let it all simmer together for about 2 minutes then serve hot with a little extra Parmesan on top if you want.

Equipment Needed

1. A large pot – you’ll need this for boiling the pasta in enough salted water.
2. A colander – to drain the pasta after it’s been cooked al dente.
3. A large frying pan – for sautéing the garlic, mushrooms, and spinach as well as simmering the cream sauce.
4. A cutting board – to chop the garlic and slice the mushrooms.
5. A chef’s knife – essential for mincing garlic and slicing mushrooms smoothly.
6. A wooden spoon – useful for stirring the sauce and mixing the pasta in the pan.
7. A measuring cup – to accurately measure out the heavy cream for the recipe.
8. Measuring spoons – to measure out your olive oil, salt, pepper, and red pepper flakes if you use them.

FAQ

• Q: Can I use other types of mushrooms?
  A: Yep, you can use button mushrooms, cremini, or portobello if you prefer. They all give a great earthy flavor.
• Q: What type of pasta works best?
  A: Penne or fettuccine works good in this recipe but feel free to use any pasta you like since the creamy sauce goes with everything.
• Q: Can I substitute heavy cream for something else?
  A: Yeah, you can use half and half to lighten it up a bit. Just be aware that it might change the creaminess of the sauce.
• Q: How do I get the perfect al dente pasta?
  A: Just taste a piece of pasta a few minutes before the timer goes off. It should be cooked but still a little firm when you bite it.
• Q: How can I make it extra spicy?
  A: If you like an extra spicy kick, add more red pepper flakes to your taste as you cook your mushrooms.

Creamy Parmesan Spinach Mushroom Pasta Recipe Substitutions and Variations

• If you dont have penne or fettuccine, try using spaghetti or rotini instead
• If heavy cream isnt available, you can swap it with coconut cream or a mix of milk and melted butter
• If you cant find Parmesan cheese, Asiago or Pecorino Romano work pretty similarly
• If fresh spinach is out of stock, kale or arugula can be a good alternative

Pro Tips

1. When you’re sautin the garlic, keep an eye on it – letting it brow too much can make it taste bitter, so just wave it in the pan for about a minute before adding in the mushrooms.
2. If your sauce starts lookin too thick, add a bit of the pasta water in small splashes till it’s just right; trust me, it’s easier to thin it out if needed than to fix a watery sauce.
3. Add the spinach later on when the mushrooms are almost done so it wilts nice and quick — if you add it too soon, it’ll end up mushy and overcooked.
4. Freshly grated Parmesan is the bomb – it mixes cleaner and tastes richer than pre-grated cheese, so if you can, go for the fresh stuff.