I love how this vegetarian pasta brings together earthy mushrooms, vibrant spinach, and a luxuriously creamy Parmesan sauce—all ready in under 30 minutes. Creamy Parmesan Spinach Mushroom Pasta

Why You’ll Love This Recipe

I adore how the Parmesan cream coats every strand of pasta, creating a decadent, velvety texture. The mushrooms add a rich, umami depth, and the spinach not only brightens the dish but brings in a fresh, wholesome touch. It’s quick, satisfying, and perfect for cozy weeknight dinners—or weekend indulgence.

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 lb (about 450 g) cremini (or button) mushrooms, cleaned and sliced
8 oz (approx. 225 g) fresh spinach
1 cup freshly grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
1 lb (450 g) pasta of your choice
2¼ cups (530 ml) half-and-half (substitute heavy cream or single cream)

Directions

Bring a large pot of water to a boil. Season generously with salt and cook pasta until just under al dente—it’ll finish in the sauce.
While pasta cooks, heat olive oil in a deep skillet over medium heat. Sauté garlic for about 1 minute until fragrant.
Add sliced mushrooms, season with salt and pepper, and cook for about 8 minutes until golden and tender.
Stir in spinach and let it wilt.
Pour in half-and-half, bring to a gentle boil, then reduce heat and simmer until the sauce thickens slightly—about 4 minutes.
Reserve ½ cup (120 ml) pasta water, then drain pasta.
Add pasta, Parmesan, and parsley to the skillet. Toss to combine, adding some reserved pasta water to loosen the sauce and help it finish cooking.
Taste and adjust seasoning with salt and pepper. Serve immediately.

Servings and timing

Yields 4 servings

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Protein boost: Stir in grilled chicken, shrimp, or Italian sausage slices.
Cheese swap: Use Pecorino Romano or Grana Padano instead of Parmesan.
Lighten it up: Replace half-and-half with a mix of milk and low-fat cream or use crème fraîche for tang.
Cheesy twist: Add a handful of shredded mozzarella or fontina for extra meltiness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it on the stovetop, adding a splash of milk or pasta water to reclaim the creamy texture. For freezing, I divide cooled portions into freezer-safe containers—you can freeze for up to 3 months. Thaw overnight before reheating.

FAQs

1. Can I use frozen spinach instead of fresh?

Absolutely—just thaw it and squeeze out excess moisture before adding, or the sauce could become watery.

2. What’s the best pasta shape to use?

I love using penne, fusilli, or farfalle—they hold the creamy sauce beautifully—but feel free to use your favorite.

3. Can I make this recipe dairy-free?

You can substitute with a plant-based cream and use a dairy-free cheese alternative, though the flavor and texture will vary.

4. How do I adjust the sauce consistency?

Save some pasta cooking water—that starch helps loosen the sauce. Add a little at a time until you reach the desired creaminess.

5. Feel like adding extra veggies—what works?

I often toss in sun-dried tomatoes, roasted bell peppers, or broccoli florets. They blend wonderfully into the sauce.

Conclusion

This Creamy Parmesan Spinach Mushroom Pasta is a personal favorite—it’s rich yet balanced, quick but comforting, and versatile enough to adapt to whatever I have in the fridge. Whether I keep it vegetarian or add some protein, it always hits the spot with minimal effort and maximum flavor.