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Creamy spinach mushroom pasta skillet with 10 ounces farfalle bowtie pasta cooked al dente, 16 ounces cremini mushrooms sliced and sautéed in 2 tablespoons olive oil and 1 tablespoon butter with 1 cup diced yellow onion and 2 teaspoons minced garlic over medium-high heat until golden and all liquid evaporated, seasoned salt pepper red pepper flakes Italian seasoning smoked paprika, half cup vegetable broth quarter cup heavy cream half cup shredded Parmesan stirred smooth simmered creamy, 5 ounces fresh baby spinach tossed until wilted

Spinach Mushroom Pasta

A creamy one-pan parmesan pasta with golden seared mushrooms and wilted spinach. Ready in 30 minutes and deeply satisfying without any meat.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 518
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta, fettuccine or rigatoni
  • 10 oz cremini mushrooms, sliced
  • 3 cups baby spinach, loosely 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
  • 1/4 tsp red pepper flakes optional
  • salt and black pepper to taste
  • extra parmesan and fresh parsley to finish

Equipment

  • Large Skillet
  • Large Pot
  • Wooden Spoon or Tongs

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. Flip and cook 2 more minutes. 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 and simmer 2 to 3 minutes until slightly thickened.
  5. Toss drained pasta into the sauce with pasta water as needed. Remove from heat and stir in parmesan.
  6. Return mushrooms to pan. Fold in spinach until just wilted. Season and serve with extra parmesan.

Notes

  • Cook mushrooms in a single layer without stirring for proper browning.
  • Season mushrooms after they develop color, not before, to avoid steaming.
  • Remove pan from heat before adding parmesan to prevent a grainy sauce.
  • Reheat leftovers in a skillet over medium-low heat with a splash of milk or broth.