One-Pan Creamy Mushroom & Spinach Pasta
With a garlicky Parmesan cream sauce, fresh spinach and sautéed mushrooms, One-Pan Creamy Mushroom & Spinach Pasta is the ultimate meat-free comfort food!
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This One-Pan Creamy Mushroom & Spinach Pasta is no joke, one of the best pastas I’ve had. In fact, my whole family loves it!
It’s rich & creamy, garlicky, and has a luxurious, alfredo-like Parmesan cream sauce.
Mushrooms add a great meaty texture and umami flavor to the pasta that make it feel satisfying, yet meat-free.
This decadent pasta is perfect for special occasions like birthdays or anniversaries, and because it’s ready in only 30 minutes, it’s great for busy weeknights too!
If you love mushrooms and pasta, this Mushroom Kale Lasagna is always a hit.
Fun fact: My son doesn’t like mushrooms and LOVED this pasta. He, of course, picked them out, but he devoured the rest!
Ingredients needed (scroll down to recipe card for complete recipe):
- Linguine
- Mushrooms – we use baby bella (Cremini) mushrooms
- Fresh spinach
- Garlic
- Butter
- Olive oil
- Broth
- Heavy whipping cream
- Parmesan cheese
- Seasonings – salt, pepper, crushed red pepper flakes (optional)
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve mushroom spinach pasta
This creamy pasta is a great one-pan meal, but we love serving it with these sides:
- French bread/baguette
- Slow Cooker Focaccia Bread
- Green salad or Caesar salad
- Calabrian Chili Garlic Bread
- Air Fryer Garlic Bread
💡Tips & Tricks
- Pasta: I have tested this recipe with linguine and fettuccine. While both are delicious, linguine is our favorite. The sauce coats linguine better and it is better suited for this one-pan recipe..
- Pan: The size of the pan is important here. It needs to be wide enough and deep enough for the pasta to lay flat and submerged in the cooking liquids.
Looking for more pasta recipes? Here are some favorites:
- One-Pan Cheesy Lasagna Skillet
- Calabrian Chili Butter Ditalini
- Cheesy Spinach Lasagna Roll Ups
- One-Pan Creamy Chicken Tortellini
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One-Pan Creamy Mushroom & Spinach Pasta
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 8 ounces mushrooms (cremini, white button) sliced
- 4 garlic cloves minced
- 24 ounces vegetable or chicken broth (3 cups)
- 10 ounces heavy whipping cream (1 1/4 cups)
- 3/4 cup shredded Parmesan cheese
- 12 ounces dry linguine (uncooked and not fresh pasta)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cups fresh spinach
- optional garnishes: fresh parsley, crushed red pepper flakes, extra Parmesan cheese
Instructions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they have softened, turned golden brown and most of their moisture has evaporated.
- Remove the mushrooms from the pan and set aside. Reduce the heat to medium and add 2 tablespoons of butter. Once melted, stir in the garlic and cook for about 1 minute. Pour in the broth and heavy cream, stirring to combine. Season with salt and pepper. Bring the mixture to a gentle simmer, add the dry pasta directly to the pot. Stir it around so that it is submerged as much as possible. Cook according to package directions (usually 9-12 minutes) stirring frequently to prevent sticking, until the pasta is al dente.
- Reduce the heat to low. Add the Parmesan cheese and stir until melted and the sauce becomes smooth and creamy. Return the mushrooms to the pot, add the spinach and stir until just wilted, about 2-3 minutes. Garnish with fresh parsley, extra Parmesan cheese, or crushed red pepper flakes. Enjoy!
Notes
- You can use white button mushrooms or baby bella (Cremini) mushrooms. Cremini mushrooms have a firmer texture and stronger mushroom flavor than the white button mushroom.
- We tested this recipe with both linguine and fettuccine. We found that linguine noodles were easier to cook for the “one-pan” method and the sauce coated them perfectly.
- 1 1/4 cups of heavy cream may seem like an odd measurement, but one cup just wasn’t quite as saucy as we thought it needed to be.
- If you replace the heavy cream with half & half, know that the sauce is going to be lighter and thinner, and may curdle with the temperature required to properly cook the pasta. We recommend heavy cream.
This is our new favorite pasta! It’s so delicious and the fact that it’s made in one pan and ready in 30 minutes is a bonus. Let me know if you try it!