Looking for a restaurant-worthy pasta dish that’s both comforting and sophisticated? This Creamy Spinach Mushroom Pasta is my go-to recipe when I want to impress without spending hours in the kitchen. The combination of earthy mushrooms, fresh spinach, and a silky cream sauce creates a perfectly balanced dish that’s sure to become a family favorite.
Ingredients
- 1 pound fettuccine or penne pasta
- 8 ounces cremini mushrooms, sliced
- 6 cups fresh spinach, roughly chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup pasta water (reserved)
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Remember to reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Add minced garlic to the mushrooms and cook for another minute until fragrant. Season with thyme, salt, and pepper.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and let it thicken for about 5 minutes, stirring occasionally.
- Add the fresh spinach in batches, stirring until wilted. This should take about 2-3 minutes.
- Stir in the Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of reserved pasta water.
- Add the cooked pasta to the sauce and toss until well coated. Adjust seasoning to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 portions
Recipe Notes
- For the best texture, avoid pre-sliced mushrooms. They tend to be drier and less flavorful than freshly sliced ones.
- Don’t rinse your mushrooms under water; simply wipe them clean with a damp paper towel to preserve their flavor.
- The sauce will continue to thicken as it cools, so don’t worry if it seems slightly loose when first combined.
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce won’t be quite as rich.
- Fresh thyme can be used instead of dried – use 1-2 teaspoons of fresh thyme leaves.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce.
Creamy Spinach Mushroom Pasta
A restaurant-worthy pasta dish that's both comforting and sophisticated. The combination of earthy mushrooms, fresh spinach, and a silky cream sauce creates a perfectly balanced dish.
Ingredients
- 1 pound fettuccine or penne pasta
- 8 ounces cremini mushrooms sliced
- 6 cups fresh spinach roughly chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup pasta water reserved
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Remember to reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Add minced garlic to the mushrooms and cook for another minute until fragrant. Season with thyme, salt, and pepper.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and let it thicken for about 5 minutes, stirring occasionally.
- Add the fresh spinach in batches, stirring until wilted. This should take about 2-3 minutes.
- Stir in the Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of reserved pasta water.
- Add the cooked pasta to the sauce and toss until well coated. Adjust seasoning to taste.
