A decadent yet easy-to-make vegetarian pasta dish featuring tender mushrooms and fresh spinach simmered in a creamy Parmesan sauce. Creamy Parmesan Spinach Mushroom Pasta

Why You’ll Love This Recipe

I love how the creamy Parmesan sauce clings to every strand of pasta, delivering comforting richness in under 30 minutes. The earthy mushrooms and vibrant spinach balance flavor with freshness and nutrition, making it a satisfying yet wholesome meal

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra‑virgin olive oil
6 garlic cloves, minced
1 pound Cremini (brown) mushrooms, cleaned and sliced
2¼ cups half‑and‑half (or single cream)
1 pound pasta (penne, fusilli, etc.)
8 oz fresh spinach
1 cup freshly grated Parmesan cheese
2 tablespoons flat‑leaf parsley, chopped
Salt and pepper, to taste

Directions

Bring a large pot of water to a boil and salt it generously. Cook the pasta until just under al dente; reserve ½ cup of pasta water, then drain.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add mushrooms, season with salt and pepper, and cook until golden and tender (about 8 minutes).
Stir in spinach until it wilts.
Pour in half‑and‑half and bring to a gentle boil, then reduce heat and simmer for ~4 minutes until the sauce thickens slightly.
Add pasta, parsley, and Parmesan to the skillet. Toss well, gradually adding pasta water to achieve a silky sauce and finish cooking the pasta.
Taste and adjust seasoning, then serve immediately.

Servings and timing

Serves: 4
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Use regular white button mushrooms if Cremini aren’t available.
Substitute heavy cream or a sour cream–milk mix for a richer sauce.
Add protein: grilled chicken or sautéed shrimp.
Mix in extra veggies like zucchini, sun‑dried tomatoes, or bell peppers.
Spice it up with red pepper flakes or a dash of nutmeg.

Storage/reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Portion, freeze in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.
Reheat: Warm gently on the stovetop or microwave, adding a splash of cream or water to restore silky texture.

FAQs

### Can I use frozen spinach instead of fresh?

Yes—I thaw it first and squeeze out excess moisture before adding it to avoid watering down the sauce.

### Can I use a different cheese?

Absolutely—Parmesan provides the ideal texture and flavor, but Pecorino Romano or Grana Padano work beautifully, too.

### What pasta shape works best?

I like penne or fusilli so the sauce clings well, but any pasta shape you enjoy works great—just cook it al dente.

### How do I avoid mushy pasta?

I cook pasta about three minutes less than package directions, knowing it will finish cooking when tossed in the sauce.

### Can I make this vegan?

To veganize it, use plant‑based cream and cheese substitutes—just adjust seasoning to taste since flavors shift slightly.

Conclusion

This Creamy Parmesan Spinach Mushroom Pasta is my go‑to when I’m craving something indulgent yet quick. With layers of garlic, mushroom, and cheese flavor, it feels luxurious without being fussy. It’s a weeknight hero I return to again and again—give it a try and see why it’s a keeper on my recipe list!