![- 250g fettuccine or pasta of your choice - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 300g mixed mushrooms (button, cremini, shiitake), sliced - 200g fresh spinach leaves - 200ml heavy cream - 50g grated Parmesan cheese - Salt and freshly ground black pepper to taste - 1 teaspoon dried Italian herbs (such as basil and oregano) - Fresh parsley, chopped, for garnish For this creamy mushroom and spinach pasta, I've kept the ingredients simple yet delightful. Start with 250g of fettuccine or your favorite pasta. Fettuccine works well because its wide shape holds sauce nicely. Next, grab two tablespoons of extra virgin olive oil. This oil adds great flavor and helps cook the veggies. You need one medium onion, finely chopped, and two cloves of garlic, minced. They build the base of our dish with their inviting aroma. Mushrooms are a must! Use 300g of mixed mushrooms, like button, cremini, and shiitake. They add depth and umami to the sauce. For greens, 200g of fresh spinach leaves will give the dish a nice color and nutrition. For creaminess, we need 200ml of heavy cream and 50g of grated Parmesan cheese. These two ingredients create a rich, smooth sauce that coats the pasta perfectly. Finally, don’t forget salt and freshly cracked black pepper to taste. Add one teaspoon of dried Italian herbs for some extra flavor. To finish, sprinkle with fresh parsley for a touch of brightness. You can find the full recipe above to guide you through cooking this delightful dish! 1. Cooking the pasta to al dente: Start by bringing a large pot of salted water to a boil. Add 250g of fettuccine or your favorite pasta. Cook it as per package instructions until it reaches al dente. This means it should be firm to the bite. After cooking, save 1 cup of the pasta water. Drain the rest and set the pasta aside. 2. Sautéing the onion, garlic, and mushrooms: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add 1 finely chopped medium onion. Cook it for about 3-4 minutes, until it becomes soft and translucent. Next, stir in 2 minced garlic cloves and 300g of sliced mixed mushrooms. Cook this mixture for about 5-7 minutes. You want the mushrooms to soften and turn golden brown. 3. Incorporating spinach and creating the sauce: Add 200g of fresh spinach leaves to the skillet. Stir gently until the spinach wilts, which takes about 2-3 minutes. Lower the heat and pour in 200ml of heavy cream. Stir well to combine everything. Then, add 50g of grated Parmesan cheese. Mix it until the cheese melts into the sauce. If the sauce seems too thick, add some reserved pasta water bit by bit until you reach the right consistency. Now, add the drained pasta to the creamy mushroom sauce in the skillet. Toss gently to coat the pasta evenly. Season with salt, freshly ground black pepper, and 1 teaspoon of dried Italian herbs, like basil or oregano. This enhances the flavor and makes every bite delicious. For a great presentation, serve the pasta in shallow bowls. Top each serving with a sprinkle of extra Parmesan cheese and some chopped fresh parsley for color. Drizzle a little extra virgin olive oil around the edges for added richness. This simple touch elevates the dish visually and adds flavor. Enjoy your beautiful and tasty creamy mushroom and spinach pasta! For the full recipe, check out the [Full Recipe]. To get the best pasta, cook it until it's just right. Al dente means it's firm. This adds a nice bite to your dish. Always add salt to the water for flavor. It should taste like the sea. Keep some water after cooking; this helps in making the sauce creamy. When you make the sauce, taste it! You want the cream and cheese to blend well. If it’s too thick, add some of that reserved pasta water. This gives you the perfect creamy texture. To make your dish pop, add herbs. Fresh basil, thyme, or parsley work great. Dried Italian herbs also add a nice touch. Just a teaspoon or two can change the whole dish. You can also play with the ingredients. Try adding sun-dried tomatoes for a tangy twist. Or, toss in some peas for a pop of color and sweetness. These small changes can make your creamy mushroom and spinach pasta even better. For the full recipe, refer to the earlier section. {{image_4}} For those who need gluten-free options, using gluten-free pasta works well. Many brands offer pasta made from rice, corn, or quinoa. These alternatives keep the dish tasty while being kind to your diet. If you prefer a vegan version, there are easy swaps for cream and cheese. Use coconut cream or cashew cream in place of heavy cream. Nutritional yeast makes a great substitute for Parmesan cheese. It adds a cheesy flavor without dairy. To boost the protein in your meal, try adding chicken or shrimp. Cook them separately, then mix them into the creamy sauce. This adds heartiness and makes the dish more filling. You can also play with seasonal vegetables. Adding asparagus in spring or butternut squash in fall can change the flavor profile. A sprinkle of red pepper flakes brings heat, while fresh herbs like basil or thyme can elevate the dish. For the full recipe, check out the guide above. To keep your creamy mushroom and spinach pasta fresh, first let it cool down. Leaving it out for about 30 minutes works well. This step prevents condensation inside the storage container. Next, choose an airtight container. Glass containers are great because they don’t absorb smells. You can store the pasta in the fridge for up to three days. If you want to keep it longer, freeze it for up to two months. Just remember to label the container with the date. When it’s time to eat again, reheating is key. The microwave is quick, but it can dry out your pasta. Instead, heat it in a skillet on low. Add a splash of water or cream to keep it creamy. Stir gently until it’s warm. If you’re using the microwave, cover the dish with a damp paper towel. This helps keep moisture in. With these tips, your pasta will taste almost as good as fresh! What types of mushrooms work best? I love using a mix of mushrooms for depth. Button, cremini, and shiitake mushrooms are my favorites. They add great flavor and texture. Feel free to use what you have on hand. Each type brings its unique taste to the dish. Can I prepare this dish in advance? Yes, you can make this dish ahead of time! Cook the pasta and sauce separately. Store them in airtight containers. When you're ready to eat, just reheat them together. Add a splash of water if the sauce is too thick. This keeps your meal fresh and delicious. How do I make the dish lighter in calories? To lighten this dish, swap heavy cream for a lighter option. Use half-and-half or cashew cream for a dairy-free choice. You can also cut down on the cheese. Adding more spinach and mushrooms boosts nutrition without adding many calories. These changes keep the flavor while making it healthier. For the full recipe, check out the detailed instructions above! This blog post explored how to make creamy mushroom and spinach pasta. We covered essential ingredients, cooking steps, and serving ideas. I shared tips for perfecting your dish and creative variations for all diets. Proper storage methods ensured you enjoy leftovers later. Remember, cooking is fun and full of opportunities to experiment. Use this guide to create a delicious meal that fits your taste. Now, gather your ingredients and get cooking!](https://tastyhatch.com/wp-content/uploads/2025/06/322b32cb-a1fe-4a28-8809-4e88ee9d8983-250x250.webp)
Creamy Mushroom and Spinach Pasta
Indulge in the rich flavors of creamy mushroom and spinach pasta with this easy recipe! This delightful dish combines fettuccine with sautéed mushrooms, fresh spinach, and a luscious creamy sauce, making it perfect for a cozy dinner. Ready in just 25 minutes, it's a meal the whole family will love. Click to explore the full recipe and elevate your pasta game with this delicious comfort food!