Creamy Spinach and Mushroom Pasta (Easy Meatless Meal) – Weeknight Comfort

This creamy spinach and mushroom pasta is the kind of meal you make when you want something cozy without spending all night cooking. It’s simple, satisfying, and full of flavor from caramelized mushrooms, garlic, and a silky cream sauce. Even without meat, it tastes rich and hearty thanks to umami-packed mushrooms and a touch of Parmesan.

It’s great for busy weeknights, but nice enough to serve when friends stop by. Pair it with a green salad, and dinner is done.

Print Recipe

Creamy Spinach and Mushroom Pasta (Easy Meatless Meal) - Weeknight Comfort

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 8–12 oz pasta (fettuccine, penne, or rigatoni)
• 2 tbsp olive oil
• 2 tbsp butter
• 12 oz cremini or baby bella mushrooms, sliced
• 3–4 garlic cloves, minced
• 1 small shallot or 1/2 onion, finely chopped (optional but recommended)
• 1/2 cup dry white wine or vegetable broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2–3/4 cup grated Parmesan or Pecorino Romano
• 4–6 oz fresh baby spinach
• 1/2 tsp dried thyme or Italian seasoning (or 1 tsp fresh thyme)
• Red pepper flakes (optional)
• Salt and black pepper
• Lemon (for zest or a squeeze to brighten at the end)

Instructions

• Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.Reserve 1 cup of starchy pasta water, then drain.
• Brown the mushrooms: Heat olive oil and butter in a large skillet over medium-high. Add mushrooms in a single layer with a pinch of salt. Cook undisturbed for 3–4 minutes, then stir and cook until browned and reduced, about 6–8 minutes total.
• Add aromatics: Lower heat to medium.Stir in shallot and cook 2 minutes until softened. Add garlic, thyme, and a pinch of red pepper flakes. Cook 30 seconds until fragrant.
• Deglaze: Pour in white wine (or broth).Scrape up browned bits and simmer for 1–2 minutes until slightly reduced.
• Create the sauce: Stir in cream. Simmer gently 2–3 minutes to thicken slightly. Season with salt and black pepper.
• Add spinach: Fold in spinach and let it wilt into the sauce.It should shrink quickly.
• Toss with pasta: Add cooked pasta and half the Parmesan. Splash in reserved pasta water as needed to loosen and create a glossy, silky sauce that clings to the noodles.
• Finish and serve: Taste and adjust seasoning. Add remaining Parmesan and a squeeze of lemon or a little zest for brightness.Serve hot with extra cheese and cracked pepper.

Why This Recipe Works

• Mushrooms add deep flavor: Sautéing them until browned brings out savory, meaty notes.
• Starchy pasta water creates a silky sauce: It helps the cream cling to the noodles without getting heavy.
• Spinach wilts right into the pot: Zero fuss, extra nutrients, and a pop of color.
• Just a few ingredients: Everyday pantry items turn into something special fast.
• Flexible and forgiving: Swap the pasta shape, add herbs, or make it lighter with milk—still delicious.

Shopping List

• 8–12 oz pasta (fettuccine, penne, or rigatoni)
• 2 tbsp olive oil
• 2 tbsp butter
• 12 oz cremini or baby bella mushrooms, sliced
• 3–4 garlic cloves, minced
• 1 small shallot or 1/2 onion, finely chopped (optional but recommended)
• 1/2 cup dry white wine or vegetable broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2–3/4 cup grated Parmesan or Pecorino Romano
• 4–6 oz fresh baby spinach
• 1/2 tsp dried thyme or Italian seasoning (or 1 tsp fresh thyme)
• Red pepper flakes (optional)
• Salt and black pepper
• Lemon (for zest or a squeeze to brighten at the end)

How to Make It

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.

   Reserve 1 cup of starchy pasta water, then drain.

2. Brown the mushrooms: Heat olive oil and butter in a large skillet over medium-high. Add mushrooms in a single layer with a pinch of salt. Cook undisturbed for 3–4 minutes, then stir and cook until browned and reduced, about 6–8 minutes total.
3. Add aromatics: Lower heat to medium.

   Stir in shallot and cook 2 minutes until softened. Add garlic, thyme, and a pinch of red pepper flakes. Cook 30 seconds until fragrant.

4. Deglaze: Pour in white wine (or broth).

   Scrape up browned bits and simmer for 1–2 minutes until slightly reduced.

5. Create the sauce: Stir in cream. Simmer gently 2–3 minutes to thicken slightly. Season with salt and black pepper.
6. Add spinach: Fold in spinach and let it wilt into the sauce.

   It should shrink quickly.

7. Toss with pasta: Add cooked pasta and half the Parmesan. Splash in reserved pasta water as needed to loosen and create a glossy, silky sauce that clings to the noodles.
8. Finish and serve: Taste and adjust seasoning. Add remaining Parmesan and a squeeze of lemon or a little zest for brightness.

   Serve hot with extra cheese and cracked pepper.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove with a splash of water, milk, or broth to loosen the sauce. Avoid high heat to prevent separating.
• Freezing: Not ideal due to the cream sauce. If you must, freeze up to 1 month and reheat slowly with extra liquid.

Health Benefits

• Spinach is nutrient-dense: Packed with iron, vitamin K, folate, and antioxidants.
• Mushrooms bring umami and fiber: They add B vitamins and a satisfying texture without meat.
• Balanced meal: Carbs for energy, dairy for protein and calcium, and veggies for micronutrients.
• Easy to lighten: Use half-and-half, add more spinach, or swap some pasta for zucchini noodles.

What Not to Do

• Don’t crowd the mushrooms: They’ll steam instead of brown and lose flavor.

  Cook in batches if needed.

• Don’t skip salting the pasta water: It’s the only chance to season the pasta itself.
• Don’t boil the cream hard: Keep it at a gentle simmer to prevent curdling or a greasy texture.
• Don’t forget the pasta water: It’s the secret to a smooth, restaurant-style sauce.

Variations You Can Try

• Herby twist: Stir in chopped fresh parsley, basil, or chives at the end.
• Lighter version: Use half-and-half and add extra spinach or peas.
• Earthy boost: Mix in a handful of sun-dried tomatoes or swap part of the mushrooms for shiitake or oyster mushrooms.
• Garlic lovers: Add roasted garlic for a mellow sweetness.
• Cheese swap: Try Pecorino Romano for a sharper bite or a spoon of mascarpone for extra silkiness.
• Gluten-free: Use your favorite gluten-free pasta and thicken with a touch of cornstarch if needed.

FAQ

Can I make it without wine?

Yes. Use vegetable broth with a squeeze of lemon for brightness. The flavor stays balanced and savory.

What pasta shape works best?

Short shapes like penne or rigatoni hold sauce well, while fettuccine gives a classic creamy feel.

Use what you love.

How do I prevent a watery sauce?

Let the cream simmer gently to thicken, and add pasta water a little at a time. The sauce should look glossy and cling to the noodles.

Can I add protein?

Absolutely. White beans, chickpeas, or sautéed tofu work well and keep it meatless.

If not vegetarian, cooked chicken also fits.

Is there a dairy-free option?

Use olive oil instead of butter and a creamy oat or cashew milk. A spoon of nutritional yeast adds a cheesy note.

In Conclusion

Creamy spinach and mushroom pasta is comfort food that feels special without extra effort. With a few pantry staples and smart technique, you get a silky, savory bowl of noodles in under 30 minutes.

Keep it simple, or make it your own with herbs, veggies, or a protein boost. Either way, it’s a reliable, meatless favorite you’ll want on repeat.