Mushroom Spinach Pasta is an easy and tasty meal you can make quickly. It mixes pasta with a creamy sauce, mushrooms, and fresh spinach. This dish doesn’t have meat, but still feels filling and flavorful. You can have it ready in about 30 minutes, making it great for a fast dinner any day.
Why You’ll Love This Mushroom Spinach Pasta Recipe
This pasta is more than just a meal—it’s an experience. The creamy Parmesan sauce wraps around every bite of farfalle, creating a comforting richness without being too heavy. The mushrooms add a deep, savory flavor that makes this dish feel special, while the fresh spinach adds a pop of color and freshness that brightens the whole plate.
What makes this recipe stand out is how easy it is to prepare without sacrificing taste. Using simple ingredients that you might already have in your kitchen, you’ll end up with a dish that looks and tastes like it took hours to make. The blend of Italian seasoning, smoked paprika, and red pepper flakes adds subtle layers of flavor and just the right amount of spice to keep your taste buds interested.
If you want a wholesome, delicious meal that comes together quickly and uses mostly pantry staples, this Mushroom Spinach Pasta will become one of your favorites.
Ingredients for Mushroom Spinach Pasta
To create this rich and tasty pasta, you’ll need a few key ingredients that come together to build flavor and texture:
- 10 ounces farfalle pasta (bowtie shape), either regular or gluten-free
- Salt, to season the pasta water
- 2 tablespoons olive oil for sautéing
- 1 tablespoon butter to add creaminess and flavor
- 1 cup diced yellow onion for sweetness and aroma
- 2 teaspoons minced garlic to boost the savory notes
- 16 ounces cremini mushrooms, cleaned and sliced for earthiness
- ½ teaspoon kosher salt to season the mushrooms and sauce
- ¼ teaspoon freshly ground black pepper for a mild heat
- ½ cup low-sodium vegetable broth to add moisture and depth
- ¾ cup shredded Parmesan cheese or a vegetarian, plant-based hard cheese, divided for creaminess and umami
- ½ cup half and half or heavy cream to create the creamy sauce base
- 1 teaspoon Italian seasoning to enhance the Italian flavor profile
- ½ teaspoon smoked paprika for a smoky, warm undertone
- ½ teaspoon red pepper flakes, or to taste, to add a touch of spice
- 5 ounces fresh baby spinach to add freshness and a nutrient boost
How to Make Mushroom Spinach Pasta
First, bring a large pot of salted water to a boil and cook the farfalle pasta according to the package instructions until it’s just tender but still has a slight bite, also known as al dente. Once cooked, drain the pasta and set it aside while you prepare the sauce.
In a large Dutch oven or deep skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook it gently for 2 to 3 minutes until it becomes translucent and starts to brown slightly. This step helps build a sweet base flavor for the sauce.
Next, add the minced garlic and sliced mushrooms. Sauté these together for about 3 minutes. The mushrooms will begin to release their moisture, creating a liquid in the pan. Increase the heat to medium-high and continue to cook for another 3 to 4 minutes, stirring occasionally. This process helps evaporate the mushroom liquid and allows the mushrooms to brown slightly, developing a richer flavor.
Season the mixture with kosher salt and black pepper, then pour in the vegetable broth. Reduce the heat to medium-low and stir in the half and half or heavy cream. Add half of the shredded Parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes. Stir everything together and let the sauce simmer gently for about 2 minutes. This step helps the flavors meld together and thickens the sauce slightly.
Now, add the cooked pasta to the sauce and toss everything well so the noodles are fully coated. Then add the fresh baby spinach and toss again just until the spinach wilts from the heat. Finally, sprinkle the remaining Parmesan cheese over the top and remove the pan from the heat.
Serve this pasta hot, with extra Parmesan cheese and red pepper flakes on the side if you like a bit more spice.
How to Serve Mushroom Spinach Pasta
This pasta dish shines when served as a main course for lunch or dinner. Because it’s rich and creamy, you don’t need many sides, but a simple green salad or garlic bread complements it well if you want to add more to the meal.
You can serve it directly from the pot or plate it in shallow bowls to show off the colors—the golden-brown mushrooms, the bright green spinach, and the creamy sauce clinging to the farfalle. Adding a sprinkle of fresh parsley or basil on top can enhance the presentation and add a fresh herbal note.
This pasta pairs nicely with a light sparkling water with lemon or your favorite non-alcoholic beverage to balance the creamy sauce. It’s a filling dish on its own but also versatile enough to work for casual meals or even small dinner parties.
Expert Tips for Perfect Mushroom Spinach Pasta
- Use fresh, high-quality mushrooms for the best flavor. Cremini mushrooms provide a nice balance of earthiness and texture.
- Don’t overcook the pasta; aim for al dente to keep the dish from becoming mushy.
- Let the mushrooms brown well before adding the broth. This adds depth and umami to the sauce.
- Stir the sauce gently once you add the cream and cheese to avoid curdling.
- Adjust the spice level by adding more or less red pepper flakes according to your preference.
- Use freshly grated Parmesan cheese instead of pre-grated for a better texture and melt.
- If you want a dairy-free version, substitute the cream and Parmesan with plant-based alternatives.
- Be sure to toss the spinach last and just until wilted to keep its fresh texture and bright color.
- To make cleanup easier, use a non-stick pan or Dutch oven.
How to Store Mushroom Spinach Pasta
If you have leftovers, store them in an airtight container in the refrigerator. This pasta keeps well for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce, as it may thicken when chilled. Reheat gently on the stovetop or microwave to avoid overcooking the pasta.
Avoid freezing this dish because the cream sauce and spinach can separate and become watery when thawed.
Variation Ideas for Mushroom Spinach Pasta
There are plenty of ways to customize this recipe to suit your tastes or dietary needs. Here are a few ideas you can try:
- Add roasted cherry tomatoes for a sweet burst of flavor and vibrant color.
- Swap the farfalle pasta for penne, rigatoni, or gluten-free options.
- Include sautéed bell peppers or zucchini for extra veggies.
- Stir in cooked, shredded chicken or turkey for added protein if you’re not strictly vegetarian.
- Use a blend of cheeses such as mozzarella or Asiago for a different cheesy profile.
- Sprinkle toasted pine nuts or walnuts on top for a nice crunch.
- Replace the spinach with kale or Swiss chard for a different leafy green taste.
- Add a squeeze of fresh lemon juice before serving to brighten the flavors.
Frequently Asked Questions About Mushroom Spinach Pasta
What kind of pasta works best for this recipe?
You can use any short pasta shape, but farfalle (bowtie) works great because it holds the sauce well. Penne or rigatoni are also good alternatives.
Can I make this recipe gluten-free?
Yes, simply choose gluten-free pasta, and all the other ingredients remain the same.
How spicy is this dish?
The red pepper flakes add a mild heat, but you can adjust the amount or omit them altogether if you prefer no spice.
Can I prepare this recipe ahead of time?
You can cook the pasta and sauce separately and combine them when ready to serve for best texture.
Is this recipe suitable for vegans?
This version uses dairy, but you can substitute plant-based cream and vegan cheese to make it vegan-friendly.
How long does this pasta last in the fridge?
Stored properly in an airtight container, it keeps well for up to three days.
What can I serve with this pasta?
A fresh green salad or garlic bread pairs nicely to round out the meal.
Mushroom Spinach Pasta
Equipment
- Large Pot
- Dutch Oven or Deep Skillet
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Ingredients
- 10 ounces farfalle pasta (bowtie shape)
- Salt (to season pasta water)
- 2 tablespoons olive oil (for sautéing)
- 1 tablespoon butter (for creaminess)
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 16 ounces cremini mushrooms (cleaned and sliced)
- 1/2 teaspoon kosher salt (to season mushrooms)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup low-sodium vegetable broth
- 3/4 cup shredded Parmesan cheese (divided)
- 1/2 cup half and half (or heavy cream)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (or to taste)
- 5 ounces fresh baby spinach
Instructions
- Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- In a large Dutch oven or deep skillet, heat olive oil and butter over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
- Add minced garlic and sliced mushrooms. Sauté for about 3 minutes, then increase heat to medium-high and cook for another 3-4 minutes until mushrooms are browned.
- Season with kosher salt and black pepper, then pour in vegetable broth. Reduce heat to medium-low and stir in half and half or heavy cream.
- Add half of the shredded Parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes. Stir and let simmer for about 2 minutes.
- Add the cooked pasta and toss to coat. Then add fresh spinach and toss until wilted. Sprinkle remaining Parmesan cheese on top and remove from heat.
- Serve hot with extra Parmesan cheese and red pepper flakes on the side.