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Creamy spinach mushroom pasta skillet with 14 ounces farfalle pasta cooked al dente, 14 ounces sliced mushrooms sautéed golden in 3 tablespoons olive oil with 3 minced garlic cloves, 10 ounces baby spinach wilted through, finished with ½ cup low-sodium vegetable broth, ½ cup grated Parmesan, and Italian seasoning stirred until glossy and creamy

Spinach Mushroom Pasta

Creamy parmesan pasta with golden sautéed mushrooms and wilted spinach, all made in one pan in 30 minutes. A rich, satisfying vegetarian dinner with no fuss.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta, fettuccine or penne
  • 10 oz cremini or baby bella mushrooms, sliced
  • 3 cups baby spinach, packed
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 3/4 cup heavy cream
  • 1/2 cup reserved pasta water
  • 3/4 cup freshly grated parmesan cheese
  • 2 tbsp olive oil, divided
  • 1 tbsp unsalted butter
  • 1/2 tsp dried thyme or Italian seasoning
  • salt and black pepper to taste
  • extra parmesan and fresh parsley for serving

Equipment

  • Large skillet
  • Large Pot
  • Wooden spoon

Method
 

  1. Cook pasta in salted water until 1 minute shy of al dente. Reserve 1/2 cup pasta water before draining.
  2. Sear mushrooms in 1 tbsp olive oil over medium-high heat without stirring for 3 to 4 minutes until golden. Remove and set aside.
  3. Cook shallot in remaining oil and butter over medium heat for 2 minutes. Add garlic and thyme, cook 30 seconds.
  4. Add heavy cream. Simmer 2 to 3 minutes until slightly thickened.
  5. Toss drained pasta into the sauce. Add pasta water as needed for a silky consistency. Stir in parmesan until melted.
  6. Return mushrooms to the pan. Add spinach and fold until just wilted, about 1 minute. Serve with extra parmesan.

Notes

  • Sear mushrooms without stirring for real browning - crowding causes steaming instead.
  • Use freshly grated parmesan only - pre-grated won't melt smoothly.
  • Add spinach at the very end to keep it bright green.
  • Reheat leftovers with a splash of milk or cream over medium-low heat.