This Creamy Spinach & Mushroom Pasta is a warm, comforting bowl made with tender mushrooms, fresh spinach, and a silky garlic-parmesan sauce that coats every strand of pasta beautifully. It’s rich, flavorful, and completely foolproof — ready in just 20 minutes.
⭐ Ingredients (2–3 servings)
For the pasta
- 250g (about 2½ cups) pasta — fettuccine, linguine, or spaghetti
- 1 tbsp olive oil
- 1 tbsp butter
- 200g mushrooms, sliced (button or cremini)
- 3 cups fresh spinach
- 3 cloves garlic, minced
- Salt & pepper, to taste
For the creamy sauce
- 1 cup heavy cream (or half-and-half)
- ½ cup grated Parmesan
- ½ cup pasta water (reserve from boiling)
- ½ tsp Italian seasoning (optional)
- Pinch of chili flakes (optional)
⭐ Instructions
1. Cook the Pasta
- Boil pasta in salted water until al dente.
- Reserve ½ cup of pasta water, then drain.
2. Cook the Mushrooms
- Heat oil and butter in a large pan.
- Add sliced mushrooms.
- Cook until golden and soft (about 5–6 minutes).
- Add minced garlic and cook 1 minute.
3. Make the Creamy Sauce
- Pour in heavy cream.
- Add Parmesan, salt, pepper, and Italian seasoning.
- Stir until smooth and it begins to thicken.
4. Add Spinach
- Add fresh spinach to the sauce.
- Stir until it wilts (1–2 minutes).
5. Combine Everything
- Add cooked pasta into the sauce.
- Pour in a bit of the reserved pasta water to help the sauce cling.
- Toss gently until creamy and well coated.
⭐ Tips (Useful for Your Blog Post)
- Use fresh Parmesan — it melts smoother.
- Add shrimp or chicken for protein.
- For lighter version: use milk + 1 tsp cornstarch.
- For extra flavor: add caramelized onions.
- Add more spinach — it wilts down a lot.
⭐ Variations
- Add sun-dried tomatoes
- Use coconut cream for dairy-free
- Swap spinach for kale
- Use gluten-free pasta
⭐ Storage
- Store in the fridge 2–3 days.
- Reheat with a splash of milk or water to re-cream the sauce.