Creamy Mushroom Spinach Pasta
This recipe has been a long time coming! I’ve made plenty of creamy pasta dishes, but none quite hit the mark—until now.
Meet my Mushroom Spinach Pasta: a silky, Parmesan-laced sauce coats tender mushrooms, fresh spinach, and perfectly al dente pasta.
It’s quick enough for a weeknight yet indulgent enough to feel like a special treat.
The best part? You probably already have everything you need in your kitchen.
A little butter, a touch of cream, and a handful of simple spices transform humble ingredients into a dish that feels straight out of your favorite Italian bistro.
I’ve made this pasta more times than I can count, and every time, I fall in love with it all over again.
I hope it becomes a go-to in your kitchen, too!
For the Pasta
- Farfalle (Bowtie Pasta) – The perfect shape to hold onto the creamy sauce. You can use regular or gluten-free pasta.
- Salt – Added to the pasta water to enhance the flavor.
For the Sauce & Vegetables
- Olive Oil & Butter – A combination of both gives the dish richness and depth.
- Yellow Onion – Adds a mild sweetness and a flavorful base.
- Garlic – Essential for bold, aromatic flavor.
- Cremini Mushrooms – These add a meaty texture and umami flavor to the pasta.
- Vegetable Broth – Helps create a flavorful sauce without overpowering the dish.
- Half-and-Half or Heavy Cream – Makes the sauce silky and creamy.
- Parmesan Cheese – Brings a salty, nutty richness to the dish. Use plant-based Parmesan if needed.
- Italian Seasoning – A blend of herbs that enhances the flavor of the sauce.
- Smoked Paprika – Adds a subtle smoky depth to the dish.
- Red Pepper Flakes – A touch of heat to balance the creaminess. Adjust to taste.
- Baby Spinach – Adds freshness and color while boosting nutrition.
Creamy Mushroom Spinach Pasta
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Ingredients
- 10 oz farfalle (bowtie pasta), about 4 cups (regular or gluten-free)
- Salt, for boiling pasta
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup diced yellow onion
- 2 tsp minced garlic
- 16 oz cremini mushrooms, cleaned and sliced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup low-sodium vegetable broth
- ¾ cup shredded Parmesan cheese (or plant-based alternative), divided
- ½ cup half-and-half or heavy cream
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (adjust to taste)
- 5 oz fresh baby spinach
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the farfalle until al dente, following package instructions.
- Drain and set aside.
- Sauté the Vegetables:
- Heat olive oil and butter in a large pan or Dutch oven over medium heat.
- Add the diced onion and sauté for 2-3 minutes until softened and lightly browned.
- Stir in the garlic and mushrooms, cooking for another 3 minutes until the mushrooms release their liquid.
- Increase heat to medium-high and continue sautéing for 3-4 more minutes until most of the liquid evaporates and mushrooms are slightly golden.
- Prepare the Sauce:
- Season with salt and black pepper.
- Pour in the vegetable broth, then reduce heat to medium-low.
- Stir in the cream, ½ cup of Parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes.
- Let simmer for 1-2 minutes until the sauce thickens slightly.
- Combine Everything:
- Add the drained pasta and toss to coat in the sauce.
- Stir in the spinach, mixing until wilted.
- Sprinkle with the remaining Parmesan and remove from heat.
- Serve & Enjoy:
- Garnish with extra Parmesan and red pepper flakes, if desired.
- Serve warm and enjoy!
Nutrition
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 14 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Cholesterol: 18 mg | Sodium: 477 mg | Potassium: 682 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 2617 IU | Vitamin C: 9 mg | Calcium: 194 mg | Iron: 2 mg
1. Can I use any pasta for this dish?
Yes! While the recipe calls for farfalle, feel free to swap it out for any short pasta like penne, fusilli, or even spaghetti. It’s all about your preference and what you have on hand!
2. What if I can’t find cremini mushrooms?
No worries! You can easily substitute with white button mushrooms, portobello, or shiitake mushrooms. They’ll give the dish a slightly different flavor, but still delicious.
3. Can I make this dish vegan?
Definitely! Just swap the butter for a plant-based alternative, use dairy-free cream or coconut milk, and replace the Parmesan with nutritional yeast or vegan cheese. You’ll still have a creamy, comforting dish!
4. How do I get the perfect sauce consistency?
If your sauce ends up too thick, just add a little reserved pasta cooking water until it’s the right consistency. If it’s too thin, let it simmer for a couple more minutes to thicken up!
5. Can I add some protein to this dish?
Of course! Grilled chicken, crispy tofu, or sautéed shrimp would all be great additions. Toss them in at the end, and you’ve got a heartier, protein-packed meal.
