Creamy Spinach Mushroom Pasta
This Creamy Mushroom Pasta is a meatless dinner with intense savory umami flavors, and a whole box of spinach for an easy way to get a ton of nutrients.
I’m a mushroom lover, how about you? Especially now that most grocery stores are offering flavorful varieties beyond the typical white button mushroom.
But too often, mushrooms get relegated to a side dish, or as a mere component of a dish, instead of being the star.
This Creamy Mushroom Pasta recipe is dedicated to the true mushroom lovers. Farfalle pasta is tossed with a creamy sauce made with deeply browned mushrooms and spinach for a meatless meal with a gourmet touch, that’s easy enough for a weeknight.
Why you will love this Creamy Mushroom Pasta Recipe
- It’s a meatless meal that is so satisfying that you won’t feel like you are missing anything.
- With a whole box of spinach that is cooked down to practically nothing once it’s in the sauce, it’s an easy way to get a ton of nutrients!
Creamy Mushroom Spinach Pasta Ingredients
- farfalle pasta – I love how this pasta is a fun shape and the sauce really clings to it.
- olive oil and butter – we’re using a combination of fats to saute the mushrooms for the best possible flavor.
- mushrooms – using a variety of mushrooms gives this dish a variety of textures and flavors, but you can use all one type if you want.
- garlic – adds a robust layer of flavor to the sauce.
- salt – seasons the pasta cooking water and the sauce.
- black pepper and red pepper flakes – add a subtle heat to balance the richness without being overwhelmingly spicy.
- heavy cream – creates a luscious, velvety sauce.
- white wine – to add acid and complexity to the sauce.
- lemon zest – for a bright, citrusy note that pairs well with the mushrooms.
- baby spinach – adds green freshness and lots of vitamins and nutrients to this creamy mushroom spinach pasta.
- Parmesan cheese – adds big umami flavor and a salty kick.
- parsley – for a pretty, colorful garnish.
Creamy Spinach and Mushroom Pasta Substitutions
- PASTA – While farfalle works wonderfully for this recipe, you can experiment with any other pasta shape, including fettuccine, rigatoni, penne, or something else!
- GREENS – Swap the baby spinach for kale, Swiss chard or arugula.
- WINE – If you don’t have wine on hand or prefer not to use it, you can use a bit of vegetable or chicken broth as a substitute.
How to make Creamy Mushroom Pasta
1. COOK PASTA. Bring a large pot of water to a boil and add the farfalle pasta and a large pinch of salt. Cook according to package instructions for al dente.
2. SAUTE. While the pasta water is coming to a boil, heat some olive oil and butter in a large Dutch oven. Add the mushrooms and cook until the mushrooms are deep golden brown.
3. SPICES. Add garlic, red pepper flakes and salt and pepper to the mushrooms and cook 1 minute.
4. SAUCE. Add the cream, wine and lemon zest and simmer until the mixture thickens into a sauce.
5. SPINACH. Add the spinach, Parmesan and a bit more salt to the sauce.
6. TOSS. Drain the pasta and add it on top of the spinach, along with a bit of pasta cooking water. Toss everything together and cook until spinach is just wilted.
7. SERVE. Serve the pasta garnished with parsley, a bit more Parmesan cheese, and lemon wedges.
Creamy Mushroom Pasta Recipe variations
- CHICKEN – Add sliced roasted or grilled chicken (or pulled rotisserie chicken) for a protein-packed variation.
- SHRIMP – Elevate the dish by topping the pasta with sauteeed shrimp.
- BALSAMIC – Drizzle balsamic reduction over the finished pasta for a sweet and tangy gourmet touch.
- SUN-DRIED TOMATOES – add 1/4 cup of chopped sun-dried tomatoes for a burst of sweetness.
Creamy Mushroom Pasta Home Chef Tips
- Use a mix of mushrooms like cremini, shiitake and oyster for the best, deepest flavored creamy mushroom spinach pasta.
- Be sure to use a dry white wine that you’d enjoy drinking, as it contributes to the overall flavor profile of the creamy spinach mushroom pasta.
- Grate your own Parmesan instead of using a pre-packaged variety for the best taste.
What to serve with Creamy Spinach Mushroom Pasta
Because there’s already so much spinach in the pasta itself, I usually skip serving a salad with this pasta, and choose a roasted vegetable like balsamic asparagus or my recipe for glazed carrots instead.
Homemade garlic bread is always a great choice, too!
Storing leftover Creamy Garlic Mushroom Pasta
Allow any leftovers to cool to room temperature, and then cover and refrigerate up to 3 days.
I do not suggest freezing this dish, as the cream sauce will have a compromised texture when thawed and reheated.
How to reheat Creamy Spinach and Mushroom Pasta
Gently reheat creamy garlic mushroom pasta on your stovetop over medium-low heat, with a splash of cream or milk added to revive the sauce.
You can also reheat this in the microwave at 50% power, stirring every minute until heated through.
- 12 ounces farfalle pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 24 ounces assorted mushrooms, roughly chopped
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, divided, plus more for pasta water
- 1/2 teaspoon ground black pepper
- Pinch red pepper flakes
- 1-1/4 cups heavy cream
- 1/2 cup dry white wine
- 1 teaspoon grated lemon zest
- 1 box (5 ounces) baby spinach
- 1/4 cup grated Parmesan cheese, plus additional for serving
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for garnish (optional)
- Heat large pot of water to boiling over high heat. Add farfalle and large pinch of salt and cook pasta according to package instructions for al dente. Reserve 1/2 pasta cooking water, then drain pasta and set aside.
- Meanwhile, while pasta water is coming to a boil and pasta is cooking, heat olive oil and butter in large Dutch oven over medium heat. Add mushrooms and cook 12 to 14 minutes or until mushrooms are deep golden brown and most liquid has evaporated, stirring frequently.
- Add garlic, 1/2 teaspoon salt, black pepper and red pepper flakes to mushrooms, and cook 1 minute, stirring constantly.
- Add cream, wine and lemon zest to mushroom mixture. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.
- Add spinach, Parmesan cheese and remaining 1/2 teaspoon salt to sauce mixture.
- Add pasta and 1/4 cup pasta cooking water on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted. If sauce is too thick, add additional cooking water a tablespoon at a time until desired consistency is reached.
- Serve garnished with parsley and additional Parmesan cheese, and lemon wedges for squeezing over pasta, if desired.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 609Total Fat: 43gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 105mgSodium: 484mgCarbohydrates: 41gFiber: 6gSugar: 7gProtein: 14g
This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.