Creamy Mushroom and Spinach Pasta

When you need a comforting, restaurant-quality dinner that’s ready in just 30 minutes, this Creamy Mushroom and Spinach Pasta is absolutely perfect! Rich, earthy mushrooms and vibrant spinach swimming in the most luscious cream sauce – it’s the kind of meal that makes everyone gather around the dinner table with big smiles.

This recipe has that beautiful balance of being fancy enough for guests but simple enough for a busy weeknight. The combination of golden, caramelised mushrooms and fresh spinach creates such gorgeous flavours, while that creamy Parmesan sauce brings everything together in the most satisfying way.

The secret to this pasta is getting those mushrooms beautifully golden before adding the cream. That caramelisation adds such incredible depth of flavour – it’s what transforms this from a simple pasta dish into something really special. Plus, it’s a sneaky way to get extra vegetables into the kids!

“This pasta is absolutely divine! My whole family loved it and it’s now on our regular dinner rotation. So creamy and delicious!” – Rachel

Why You’re Going To Love This Recipe

Quick and easy – ready in just 30 minutes with simple ingredients

Restaurant-quality flavour – tastes like something from an Italian bistro

One-pan wonder – minimal washing up required (always a winner!)

Hidden veggie boost – loads of spinach and mushrooms for extra nutrition

Freezer-friendly – perfect for meal prep and batch cooking

Versatile base – easily customise with chicken, prawns, or different vegetables

Creamy Mushroom and Spinach Pasta Ingredients

This recipe uses simple, everyday ingredients that create something absolutely spectacular. The key is in the technique – getting those mushrooms golden and the cream sauce perfectly silky!

Note: Scroll to the recipe card at the bottom for ingredient quantities and full detailed method.

For the Pasta:

Tortellini or small pasta – tortellini works beautifully, but penne, rigatoni, or even spaghetti are perfect too
Olive oil – for sautéing and building that flavour base

For the Creamy Sauce:

Onion – finely chopped for sweetness and depth
Garlic – fresh is always best for maximum flavour
Mushrooms – button, swiss brown, or a mix work wonderfully
Heavy cream – creates that luxurious, restaurant-style sauce
Chicken or vegetable stock – adds extra depth and helps create the perfect consistency
Fresh spinach – wilts down beautifully and adds lovely colour
Parmesan cheese – freshly grated is best for the creamiest results
Salt and pepper – to taste
Fresh parsley – optional, but adds a lovely fresh finish

How To Make Creamy Mushroom and Spinach Pasta

Don’t let the creamy sauce intimidate you – this recipe is actually really straightforward and comes together so quickly!

Note: Scroll to the recipe card at the bottom for ingredient quantities and full detailed method.

Step 1 – Cook the Pasta

Get your pasta cooking according to package directions until al dente. You want it with just a little bite since it’ll finish cooking briefly in the sauce.

Step 2 – Build the Flavour Base

While the pasta cooks, heat olive oil in a large pan and sauté the onion until lovely and translucent. Add the garlic and sliced mushrooms, cooking until the mushrooms are golden brown and gorgeous.

Step 3 – Create the Creamy Sauce

Pour in the cream and stock, letting it simmer and thicken slightly. This is where the magic happens – the sauce becomes silky and perfect for coating the pasta.

Step 4 – Add the Greens and Finish

Stir in the fresh spinach until it wilts down, then add your cooked pasta and Parmesan cheese. Toss everything together until beautifully coated and creamy.

Variations

Protein Power – Add cooked chicken, prawns, or crispy bacon for a heartier meal.

Mushroom Medley – Try a mix of different mushrooms like shiitake, portobello, or oyster mushrooms for extra flavour.

Lighter Version – Use half and half or evaporated milk instead of heavy cream for a lighter sauce.

Herb Garden – Add fresh thyme, oregano, or basil along with the parsley for extra herb flavour.

Sun-Dried Tomato Twist – Stir through some chopped sun-dried tomatoes for a Mediterranean touch.

Dairy-Free Option – Use coconut cream and nutritional yeast instead of dairy cream and Parmesan.

Expert Tips

Don’t crowd the mushrooms – Cook them in batches if needed so they caramelise properly rather than steaming.

Save some pasta water – Keep a cup of the starchy pasta cooking water to help adjust the sauce consistency if needed.

Fresh spinach works best – Baby spinach wilts down beautifully and has the best texture for this dish.

Grate your own Parmesan – Pre-grated cheese doesn’t melt as smoothly as freshly grated.

Don’t let the cream boil – Keep it at a gentle simmer to prevent the sauce from breaking.

Taste and adjust – Season well with salt and pepper – it makes all the difference to the final flavour.

Serve immediately – This pasta is best enjoyed straight away while the sauce is silky and perfect.

FAQs

Can I use frozen spinach instead of fresh?

Fresh spinach works best for texture and flavour, but if you use frozen, make sure to thaw it completely and squeeze out all the excess water before adding it to the pan.

What other pasta shapes work well?

Any short pasta works beautifully – penne, rigatoni, fusilli, or even spaghetti. Just choose something that will hold onto that gorgeous creamy sauce.

Can I make this dish ahead of time?

While it’s best served fresh, you can reheat leftovers gently on the stovetop with a splash of cream or milk to loosen the sauce. It keeps in the fridge for up to 3 days.

How do I prevent the cream sauce from curdling?

Keep the heat at medium and don’t let the sauce boil vigorously. If it does start to separate, remove from heat and whisk in a tablespoon of cold cream.

Can I freeze this pasta dish?

The cooked pasta can be frozen for up to 3 months, though the texture of the cream sauce may change slightly. Thaw overnight and reheat gently, adding a splash of cream if needed.

Related Recipes

Looking for more quick and delicious pasta dishes that the whole family will love? These recipes are perfect for busy weeknights!

Creamy Mushroom and Spinach Pasta

This Creamy Mushroom and Spinach Pasta is pure comfort food perfection! Golden mushrooms and fresh spinach in a luscious cream sauce – ready in just 30 minutes!

Course: Family Dinners
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 serves
Calories: 485kcal

Ingredients

340g tortellini or small pasta of choice
2 tablespoons olive oil
1 small brown onion, finely chopped
3 garlic cloves, minced
225g button mushrooms, sliced
1 cup heavy cream
1/2 cup chicken or vegetable stock
2 cups fresh baby spinach leaves
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Cook the pasta: Bring a large pot of salted water to the boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.
Sauté the aromatics: Heat olive oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes until translucent and softened.
Cook the mushrooms: Add minced garlic and sliced mushrooms to the pan. Cook for 7-8 minutes, stirring occasionally, until mushrooms are golden brown and tender.
Make the cream sauce: Pour in the heavy cream and stock, stirring to combine. Bring to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
Add the spinach: Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
Combine and finish: Add the cooked pasta and grated Parmesan cheese to the pan. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
Season and serve: Taste and season with salt and pepper as needed. Garnish with fresh parsley if desired and serve immediately while hot.

Notes

RECIPE NOTES & TIPS:

Mushroom perfection: Don’t overcrowd the mushrooms – they need space to caramelise properly rather than steam.
Pasta water magic: The starchy pasta cooking water helps bind the sauce beautifully if needed.
Fresh is best: Baby spinach wilts perfectly and has the best texture for this dish.
Cheese matters: Freshly grated Parmesan melts much better than pre-grated varieties.
Gentle heat: Keep the cream at a simmer, not a rolling boil, to prevent curdling.
Make it heartier: Add cooked chicken, prawns, or bacon for extra protein.
Storage: Leftovers keep for 3 days in the fridge. Reheat gently with a splash of cream.
Lighter version: Substitute half and half for heavy cream if preferred.