Creamy Parmesan Spinach Mushroom Pasta Recipe

I’m totally vibing with this recipe because it seamlessly blends earthy mushrooms with fresh spinach in a creamy Parmesan sauce that feels indulgent yet super approachable. I love how it’s a fast, gourmet meal perfect for those busy nights when you still want to treat yourself to something truly satisfying. Enjoy the flavor journey!

I think this Creamy Parmesan Spinach Mushroom Pasta is one of my favorite easy dinner recipes. I love how it comes together in under 30 minutes and is packed with nutritious ingredients.

I start by boiling 8 oz pasta and using either penne or fettuccine, then I heat a mix of olive oil and butter in a pan. I add sliced mushrooms and minced garlic to create a savory base that gives a good boost of vitamins and minerals.

I then incorporate heavy cream and grated Parmesan cheese to create a rich sauce that coats the pasta perfectly. I stir in 3 cups of fresh spinach which not only adds a pop of color but ups the nutritional value, making it more than just a regular pasta dish.

I always season it with salt and black pepper and sometimes a little red pepper flakes for extra flavor. This dish is a perfect mix of mushroom recipes for dinner and pasta recipes with veggies.

Why I Like this Recipe

I really love this recipe because it’s super creamy, and the mix of garlic, mushrooms and spinach really hits the spot every time I make it. I also like how quick it is to prep and cook; when I’m in a rush, I can have a tasty meal in under 30 minutes without any fuss. The flavors just work so well together, especially when that parmesan melts into the cream creating this awesome sauce that clings perfectly to the pasta. Plus, I appreciate that if I’m in the mood, I can tweak the recipe by adding extra red pepper flakes or a bit more pasta water to get exactly the texture I want.

Ingredients

• Pasta is a carb source that give energy and a comfy, tender base.
• Olive oil offer healthy fats that enhance flavor with a subtle fruity note.
• Mushrooms deliver a savory, earthy taste while being low in calories and rich in fiber.
• Spinach is loaded with vitamins, minerals, and fiber for a fresh, nutritious boost.
• Heavy cream lends a rich, smooth texture essential for the sauce’s creaminess.
• Parmesan cheese adds a salty, nutty taste along with a bit of protein.
• Butter gives a rich, creamy undertone that balance the sharp flavors of sauce.
• Garlic infuse a strong aroma and a spicy kick that complements the cream.

Ingredient Quantities

• 8 oz pasta (penne or fettuccine works great)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz mushrooms (sliced white button or cremini)
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• Optional: 1/4 tsp red pepper flakes

How to Make this

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente; drain and set aside.

2. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted.

3. Add the sliced mushrooms to the skillet and cook them for about 5-6 minutes until they’re tender and starting to brown; stir occasionally.

4. Toss in the minced garlic and cook for about 1 minute, making sure it doesnt burn.

5. Pour in the heavy cream and add the grated Parmesan cheese; stir until the cheese melts and the sauce thickens slightly.

6. Mix in the fresh spinach and stir until it wilts down, which should take about 1-2 minutes.

7. Season the sauce with salt, black pepper, and if you like a bit of heat, add the red pepper flakes.

8. Add the cooked pasta to the skillet and toss it all together so that every piece of pasta gets coated in the creamy sauce.

9. If you think the sauce is too thick, add a little bit of the pasta water to loosen it up.

10. Taste and adjust the seasonings if needed, then serve warm and enjoy your delicious creamy Parmesan spinach mushroom pasta!

Equipment Needed

1. A large pot for boiling and cooking the pasta
2. A colander to drain the pasta after it cooks
3. A large skillet for making the sauce and cooking the mushrooms
4. A spatula or wooden spoon for stirring the sauce
5. A knife and cutting board for slicing the mushrooms and mincing the garlic
6. Measuring cups and spoons for adding the cream, oil, butter, and seasonings correctly
7. A cheese grater for the Parmesan cheese

FAQ

• Q: Can I use a different type of pasta than penne or fettuccine?
  A: Sure thing, you can use spaghetti or any pasta you like but keep in mind that thicker sauces might coat shorts pasta differently.
• Q: What if I don’t have heavy cream?
  A: You can substitute with half and half, but the sauce might be a bit thinner and less creamy, so adjust by adding a little extra butter if needed.
• Q: Can I swap the mushrooms for another type?
  A: Absolutely, using portobello or shiitake can work too, although they might give you an earthier flavor compared to white button or cremini.
• Q: Do I need to reserve some pasta water?
  A: Yes, saving a cup of pasta water is a handy trick. It helps to thin the sauce a bit and makes it stick better to the pasta if the sauce seems too thick.
• Q: How can I prevent the spinach from overcooking?
  A: Add the spinach right at the end when the sauce is nearly done. It just needs a minute or two to wilt, so you don’t lose its bright color or fresh taste.

Creamy Parmesan Spinach Mushroom Pasta Recipe Substitutions and Variations

• If you dont have olive oil, try swapping it out with avocado oil for a different twist
• For butter you can use margarine or even a bit of coconut oil which works just fine
• You can replace the mushrooms with shiitake or portobello if you’re looking for a richer flavor
• If heavy cream isnt available, half and half or cashew cream make a pretty good substitute
• In case you run short of Parmesan, Pecorino Romano offers a sharper, bolder flavor

Pro Tips

1. Its best to cook your mushrooms in a single layer so they sear instead of steam; if they get crowded they won’t get that nice browning and flavor.
2. Be careful adding the garlic – if its added too early it may burn and give your sauce a bitter taste.
3. Always save a cup of your pasta water, cause if your sauce seems too thick later on, you can thin it out real easy.
4. When you add the spinach, stir it in slowly so it doesn’t overcook; that way it keeps its bright green color and fresh taste.