Mushroom Spinach Pasta

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Easy Mushroom Spinach Pasta takes just 30 minutes to make, and is pure comfort food! Combining fresh spinach and mushrooms into a delicious pasta sauce, this is one pasta recipe your family will be asking you to make again. Serve it as-is, or add in your favorite protein, like chicken or sliced steak!

Jump to:

• Spinach Mushroom Pasta
• Ingredients in Mushroom and Spinach Pasta
• How to Make Pasta with Mushrooms and Spinach
• Serving Suggestions
• Storing Leftover Pasta
• Reheating
• Tips for Making Pasta with Mushroom Sauce
• FAQ for Spinach Mushroom Pasta
• Pasta Recipes
• Mushroom Spinach Pasta
• Reviews

Spinach Mushroom Pasta

As someone who loves pasta dishes, I am always on the lookout for new pasta recipes to try. Years ago, when I made this mushroom spinach pasta for the first time, I knew I had found a keeper. It was an instant household favorite, and best of all, it is so easy to make!

My simple take on this dish calls for sautéed mushrooms and spinach for a rich and earthy flavor, which you combine with garlic and heavy cream to create a rich, creamy sauce. Toss your pasta of choice in the sauce, then top it off with freshly grated Parmesan cheese. The result is a hearty and satisfying meal perfect for a cozy night in!

Spinach mushroom pasta is a great meal for any occasion. It is perfect for a quick weeknight dinner, but elegant enough for a fancy dinner party, too! What's even better is you can customize the dish by adding your favorite pasta mix-ins, such as cherry tomatoes, roasted red peppers, or grilled chicken.

You'll always be able to find a fun new way to serve this dish!

Ingredients in Mushroom and Spinach Pasta

• Shallots
• Garlic cloves
• Fresh spinach
• Fresh mushrooms
• Olive oil
• Unsalted butter
• Heavy cream
• Fresh parsley
• Salt
• Black pepper
• Pasta, your choice; I use farfalle (bow-tie pasta)

What mushrooms should I use?

For a pasta recipe like this one, where mushrooms are the star ingredient of the sauce, it's important to choose mushrooms you are sure to enjoy the most. The type of mushroom does not matter so much as the quality. Here are some options to choose from:

• Cremini: Cremini mushrooms, also known as Baby Bella mushrooms, are a great choice because they have a rich, earthy flavor that pairs well with the spinach and pasta.
• Shiitake: Shiitake mushrooms have a slightly more intense flavor and a chewy texture that can add depth to the dish.
• White button mushrooms: White button mushrooms are similar to cremini, and may be a bit more budget-friendly, but aren't quite as flavorful.
• Porcini mushrooms: Porcini mushrooms have a nutty, earthy flavor, making them a great choice for pairing with spinach.
• Mixed sliced mushrooms: Or, simply choose a package of mixed sliced mushrooms. This gives you a variety of flavors to work with - you can't go wrong!

Fresh or frozen spinach?

You can use either fresh or thawed frozen spinach. To thaw frozen spinach, simply run the bag under cold running water. If you want to thaw only the amount you need for this recipe, take out what you need and add it to a zip-lock bag. Make sure the bag is tightly sealed, then run it under cold water. It should not take long to defrost.

If you want to use fresh spinach, look for bright green and crisp spinach leaves. Avoid wilted, discolored spinach. Be sure to wash the spinach first, as this is the type of vegetable that often has a little bit of dirt and debris leftover when you buy it.

What type of pasta should I use?

For this mushroom and spinach pasta, any of your favorite varieties of pasta will work. Some options pair particularly well with the mushrooms and spinach, however! Try one of my personal favorites:

• Farfalle (bow-tie pasta): This is a fun shape my kids have always loved, and it holds sauce well.
• Linguine: Linguine is always one of my go-to pastas for creamy sauces like mushroom spinach sauce.
• Fettuccine: Similarly to linguine, you can't go wrong with fettuccine. It's a classic for cream sauce pastas.
• Penne: Penne holds sauce well, so if you like your sauce particularly creamy, choose a pasta shape like this to help get even more of that tasty sauce in every bite.

How to Make Pasta with Mushrooms and Spinach

1. Preparing the mushrooms: If necessary, clean mushrooms with a damp cloth or paper towel to remove dirt and debris. Slice the mushrooms thinly and evenly.
2. Boil the pasta: I always set the pasta to cook while I make the sauce. This allows me to finish both steps at approximately the same time. If your pasta of choice cooks quickly, try to time it so it won't be sitting for too long before the sauce is done (the sauce will take about 15 to 20 minutes, depending on if you use cream). Boil as instructed on the package until al dente (slightly underdone), then drain and set aside. Salt the water for best results.
3. Cooking the spinach and mushrooms: Set a large skillet or frying pan over medium-high heat. Add the olive oil, shallots, and garlic, and saute until translucent, roughly 2-3 minutes. Add the spinach and mushrooms, and stir occasionally as they cook. They will gradually shrink in size.
4. Adding the cream: If you want to add cream for a creamy spinach and mushroom sauce, add it to the dish after the spinach and mushrooms have shrunken. Lower the heat and cook until tender, between 5-10 minutes.
5. Adding seasoning: Add butter to the pan and stir until dissolved. Then, season with salt, pepper, and freshly chopped parsley. Stir to combine, and remove the pan from the stove.
6. Combining the dish: Add the cooked spinach and mushroom sauce to the pasta and stir well. Plate, then serve with freshly grated Parmesan cheese. Enjoy!

Serving Suggestions

1. Garlic Bread: Serve the pasta with a side of garlic bread for an incredible match. There is nothing quite like sopping up this pasta sauce with a slice of crusty garlic bread.
2. Parmesan Cheese: Top the pasta with freshly grated parmesan cheese. The salty and nutty flavor of the cheese complements the creamy sauce and adds an extra layer of richness to the dish. If you want a vegan pasta, leave out the cream and use a vegan parmesan or other vegan hard cheese instead.
3. Side Salad: Serve the pasta with a simple side salad. A mix of greens, cherry tomatoes, and cucumbers dressed with a light vinaigrette provides a refreshing contrast to the warm and comforting pasta. Try my tomato cucumber salad!
4. Add Protein: For a more filling meal, add some protein to the pasta. Grilled chicken, shrimp, or tofu are all great options that will add some extra flavor and texture to the dish.

Storing Leftover Pasta

Let the pasta cool down to room temperature before storing the leftovers. Once the pasta has cooled, transfer it to an airtight container. You can store Mushroom Spinach Pasta in the refrigerator for up to 3-4 days. 

I do not recommend freezing this pasta if you use cream in the sauce, as it will most likely become grainy when reheated. However, if you leave the cream out, you can freeze the pasta after cooling in an airtight freezer-safe container for up to 2 months.

Reheating

• Microwave: Place the pasta in a microwave-safe dish and cover it with a damp paper towel. Microwave it for 30 seconds, then stir. If it isn't quite heated through, add it back to the microwave for another 30 seconds, then stir again.
• Stovetop: Reheating pasta on the stovetop takes a bit longer, but helps retain the texture of the sauce, so I recommend it if you have the time. Place the pasta and sauce in a saucepan with a little bit of water or vegetable broth (chicken broth may also be used). Heat over medium heat, stirring occasionally, until heated through.

Tips for Making Pasta with Mushroom Sauce

• Choosing the right pasta: Use your favorite type of pasta in this dish. I recommend using a pasta with ridges or nooks, such as farfalle, fusilli, penne, or rigatoni, but linguine and fettuccine are great choices, too. This will help the sauce cling to the pasta and create a more flavorful dish.
• Use fresh mushrooms: Fresh mushrooms have a much better flavor and texture than canned mushrooms, and make a big difference. Choose mushrooms that are firm, fresh, and blemish-free. I like to use a combination of cremini and shiitake mushrooms for a more complex flavor.
• Cook the pasta at the same time: To save yourself some time, start boiling the water and cooking the pasta at roughly the same time as you make the sauce. Try to time it so both are done cooking at about the same time.
• You don't have to use cream: If you want to skip out on the heavy cream, you can use half-and-half or milk, or leave it out entirely.
• Salt the pasta water: Salting pasta water adds flavor to the pasta and helps it release starches that would normally make it sticky after cooking. I highly recommend salting the water.
• Season well: Mushroom sauce can be quite rich, so it's important to season it well with salt and pepper. I also like to add a pinch of red pepper flakes for a bit of heat!
• Add a protein, if desired: This dish is a great choice for vegetarians and meat lovers alike, as the mushrooms add a meaty element to the dish. However, if you want to add a protein, you can't go wrong with grilled or roasted chicken, sliced steak, diced ham, or ground sausage (make sure to cook this separately first - I recommend browning it in the pan before you make the sauce, for best flavor).

FAQ for Spinach Mushroom Pasta

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