Creamy Spinach Mushroom Pasta Recipe

I absolutely adore this creamy spinach mushroom pasta recipe because it’s a perfect harmony of rich, comforting flavors that come together in under 30 minutes, making it ideal for busy weeknights. Plus, the combination of earthy mushrooms, fresh spinach, and a hint of lemon makes it feel like a luxurious treat, all while being surprisingly easy to whip up!

My creamy spinach mushroom pasta combines al dente pasta with a rich sauce of sautéed garlic, onions, and mushrooms. I adore how the fresh spinach, along with a hint of lemon juice, lightens the creaminess of the heavy cream and Parmesan.

It’s perfectly seasoned with salt, pepper, and optional red pepper flakes.

Ingredients

• Pasta: A good source of carbohydrates, providing energy.
• Olive Oil: Rich in healthy monounsaturated fats, good for heart health.
• Mushrooms: Low in calories, high in antioxidants and B vitamins.
• Spinach: Packed with iron and vitamins A and C; adds vibrant color.
• Heavy Cream: Adds richness and creaminess to the dish.
• Parmesan Cheese: Provides protein, calcium, and a savory depth of flavor.
• Lemon Juice: Adds a refreshing tang and balance.

Ingredient Quantities

• 12 oz (340g) pasta of your choice (e.g., fettuccine, linguine)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced
• 6 oz (170g) fresh spinach, roughly chopped
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Prepare the pasta in a big pot of boiling, salted water. Cook until just shy of al dente, following the directions on the package. Drain the pasta and set it aside, but not before reserving 1/2 cup of the water it was cooked in.

2. In a big frying pan over medium heat, warm the olive oil. Toss in the very finely chopped onion and sauté until it turns translucent, around 3 minutes.

3. In a skillet, add the minced garlic and cook for 1 more minute, ensuring that it becomes fragrant.

4. Place the sliced mushrooms in the skillet and sauté, stirring now and then, until they are tender and a deep golden brown, around 5-7 minutes. If the mushrooms release a lot of liquid, keep cooking until it evaporates.

5. Add the spinach that you have chopped into rough pieces and cook it until it is wilted, which should take you about 2-3 minutes.

6. Add the heavy cream and mix well to combine. Allow the mixture to come to a simmer for a few minutes until it slightly thickens.

7. Reduce the heat and incorporate the grated Parmesan cheese, whisking until it has melted and the sauce is creamy.

8. Flavor the sauce with salt, pepper, and red pepper flakes (if using). Add the fresh lemon juice and mix well.

9. Add the cooked pasta to the skillet with the sauce, adding reserved pasta water a little at a time if needed to reach your desired sauce consistency.

10. Immediately serve, and garnish with chopped fresh parsley. You may now enjoy your creamy spinach mushroom pasta.

Equipment Needed

1. Large pot
2. Colander
3. Measuring cups and spoons
4. Large frying pan
5. Skillet
6. Chef’s knife
7. Cutting board
8. Wooden spoon or spatula
9. Whisk
10. Grater (for Parmesan cheese)
11. Citrus juicer (optional)

FAQ

• Q: Can I use a different type of pasta?A: Yes, you can substitute with any pasta you prefer, such as penne, spaghetti, or fusilli.
• Q: What can I use instead of heavy cream?A: If you want a lighter version, you can use half-and-half or a non-dairy cream alternative.
• Q: Is there a substitute for Parmesan cheese?Parmesan can be replaced by either Pecorino Romano or nutritional yeast.
• Q: Can I make this dish vegan?A: Yes, use pasta that is vegan, substitute coconut cream or a nut milk that is creamy for heavy cream, and in lieu of Parmesan, use nutritional yeast.
• Q: How can I store leftovers?A: In the refrigerator, for up to 3 days, store any leftovers in an elastic container that can withstand the strong temperature gradients on the inside. Reheat that which has been stored in the refrigerator, not the ones in the freezer, gently on the stove with a splash of water, broth, or other liquefied cooking medium. If you wish to go all out and reach the boiling point, do so with the lid on the sauté vessel.
• Q: Can I add protein to the dish?Definitely! Grilled chicken, shrimp, or tofu makes a really nice addition to this pasta.

Substitutions and Variations

Substitute whole wheat pasta or gluten-free pasta for dietary preferences.
Olive oil: For a different flavor profile, use butter or avocado oil.
Substitute for heavy cream: Use coconut cream or light milk and cornstarch in a blender.
Nutritional yeast or a vegan cheese alternative can be used in place of Parmesan cheese for vegan-friendly options.
Raw spinach: Use raw kale or arugula for a fresh, slightly different taste.

Pro Tips

1. Maximize Flavor in Mushrooms: Before adding mushrooms, let the pan get hot and avoid overcrowding. Give them space to properly brown and develop a rich, umami flavor, enhancing the overall dish.