Creamy Mushroom and Spinach Pasta
on Feb 24, 2017, Updated Oct 26, 2026
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Add as a preferred source on GoogleThis creamy mushroom pasta with spinach is an easy meatless weeknight dinner! It’s tossed in a light white wine parmesan cream sauce and ready in 30 minutes. Simple, but elegant, and full of delicious flavors!
Happy Friday! I hope everyone had a great week. Today’s recipe isn’t pizza, but it is carb loaded and delicious! This Creamy Mushroom and Spinach Pasta is perfect to make this weekend or for meatless Monday. It looks like a fancy dinner, but it’s actually very easy to make.
The week started out warm and perfect and now it’s back to feeling like winter. I was been able to run in shorts twice this week, but I definitely won’t be tomorrow. 17 degrees isn’t exactly shorts weather, hopefully it won’t stick around too long.
The return of the cold weather has me craving comfort food and this Creamy Mushroom and Spinach Pasta is total comfort in a bowl. I’ve had this recipe forever, but it’s been a while since I’ve made it.
While this isn’t a one pot meal, it’s pretty darn close. Aside from cooking the pasta, everything else comes together in one skillet. As I mentioned above, this is a great pasta dish to make for meatless Monday. The recipe uses shiitake mushrooms, but any variety would be good (I would skip the flavorless white button mushrooms). I love the texture of shiitakes and that slightly smoky, woody flavor they have. It give the pasta a “meatiness” without the meat.
Along with the mushrooms, there is also plenty of spinach, shallot and garlic. Then of course there’s the creamy sauce! Half and half adds a wonderful creamy, richness and shredded parmesan cheese ties everything together with it’s nutty, salty flavor. This recipe can easily be made gluten-free as well by using a gluten-free pasta.
Creamy Mushroom Pasta
Ingredients
- 12 ounces uncooked pasta such as farfalle, cavatappi, or rotini
- 1 tablespoon olive oil
- 10 ounces sliced shiitake or cremini mushroom
- 1/2 cup diced shallots
- 2 cloves garlic grated or mined
- 3 cups baby spinach
- 1/2 teaspoon fine kosher salt or to taste
- black pepper to taste
- 1/4 cup dry white wine or vegetable broth for no alcohol
- 1/2 cup half and half or heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped flat leaf parsley
Instructions
- Cook the pasta in salted water until al dente.
- Heat the olive oil in a large skillet over medium-high heat.
- When hot add in the shallots and mushrooms and sauté for about 5 minutes or until the mushrooms are tender. Add in the garlic and season with salt and pepper. Cook for another 30 seconds.
- Stir in the spinach and cook for about 2-3 minutes or until it wilts.
- Pour in the wine and cook 1-2 minutes or until most of the liquid evaporates, stirring occasionally.
- Turn the heat down to low and stir in the pasta, half and half, Parmesan cheese, and parsley. Stir until everything is combined and warmed through. Don’t boil or you’ll risk breaking the sauce. Taste for seasoning and top with extra parsley and Parmesan cheese before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
