One-Pan Creamy Mushroom Spinach

This One-Pan Creamy Mushroom and Spinach Pasta is my go-to dinner when I want something luscious but low-fuss It is everything you want in a weeknight meal deeply savory with minimal clean up and packed with nourishing greens The pasta cooks right in the pan soaking up a rich garlicky cream sauce that feels restaurant worthy

I made this for some friends on a rainy Tuesday and they asked for the recipe before even finishing their bowls There is something magical about the creamy sauce mingling with earthy mushrooms and tender greens

Ingredients

• Pasta: choose short pasta like penne or fusilli for the best texture as it holds sauce well and cooks evenly in the pan Look for durum wheat for a nice bite
• Fresh mushrooms: cremini or baby bella deliver the most flavor slice them thick so they do not disappear during cooking Choose mushrooms that are dry and firm
• Baby spinach: brightens the dish and wilts into the sauce easily Opt for vibrant crisp leaves for the freshest taste
• Vegetable broth: simmering the pasta in broth boosts flavor compared to using water Use a low sodium version
• Garlic: fresh garlic is essential for its aromatic punch Choose plump cloves that feel heavy for their size
• Heavy cream: the base for the luscious sauce Aim for cream with at least thirty five percent fat for the richest texture
• Parmesan cheese: grated from a wedge melts smoothly and gives a salty depth Skip the pre grated tubs for best flavor
• Olive oil: necessary for sautéing Use a fragrant extra virgin oil for both cooking and finishing
• Salt and black pepper: to season Adjust based on the saltiness of your broth and the parmesan
• Optional red chili flake: for gentle heat and extra dimension

Instructions

Prep the Vegetables:

Clean and slice the mushrooms thickly so they hold their shape while cooking Rinse and roughly chop the spinach if the leaves are large

Sauté the Mushrooms:

Warm olive oil over medium heat in a deep wide pan Add mushrooms in a single layer and cook undisturbed for about five minutes until they develop a deep golden crust Toss and sauté for an additional three minutes until their edges darken and they start to release aroma

Build the Flavor Base:

Add minced garlic to the pan and cook for two to three minutes stirring constantly until the garlic softens and becomes fragrant but does not brown

Deglaze and Cook Pasta:

Pour in the vegetable broth scraping up any browned bits stuck on the bottom of the pan These bits add lots of flavor Add the dry pasta Stir and make sure the pasta is mostly submerged Bring to a high simmer then reduce heat to low Cover and cook for around eight to ten minutes stirring occasionally until the pasta is just al dente and the broth is mostly absorbed

Make it Creamy:

Stir in the cream and simmer uncovered for three to five minutes until the sauce begins to thicken Add the spinach and fold gently It will wilt and blend into the sauce almost instantly

Finish with Cheese:

Add freshly grated parmesan plus salt and pepper Stir everything together The sauce will become velvet smooth Turn off the heat and let the pasta rest for two minutes so the sauce clings to every bite Taste and adjust seasoning

Garnish and Serve:

Plate up while hot and top with extra parmesan black pepper a drizzle of olive oil or fresh herbs Serve immediately for the best flavor and texture

Save

Fresh mushrooms are my favorite ingredient here Their rich earthy flavor makes this dish feel special I used to make this with button mushrooms but once I switched to cremini I never looked back My partner now asks for the version with extra mushrooms on cozy nights in

Storage Tips

Leftovers keep well in a sealed container in the fridge for up to three days The sauce thickens overnight so stir in a splash of milk or broth when reheating and warm slowly on the stovetop If you plan to freeze let the pasta cool first portion into containers then thaw gently and finish with a little more cream when reheating

Ingredient Substitutions

You can swap the heavy cream with half and half or even a splash of full fat coconut milk if dairy is not your thing Crumbled feta instead of parmesan brings a tangy touch Gluten free pasta works but keep an eye on cooking time as it can vary a lot

Serving Suggestions

Serve this pasta with a big green salad garlic bread or roasted chicken for a more substantial meal Sometimes I scatter toasted walnuts on top for crunch It pairs beautifully with a crisp white wine or sparkling water touched with lemon

Cultural and Seasonal Adaptations

Creamy one pan pasta is inspired by Italian cucina povera making the most of pantry and fridge staples In spring add fresh peas or asparagus In late fall sauté a few sage leaves with the mushrooms For the holidays stir in chestnuts or top with a shower of pomegranate seeds for color

Save

This dish is both comforting and convenient Perfect for busy weeknights but special enough to share with friends Enjoy every creamy bite

Kitchen Guide

→ Can I use other types of mushrooms?

Yes, cremini, button, or portobello mushrooms all work well and add unique flavors to the dish.

→ What kind of pasta is best?

Short pasta shapes like penne or fusilli cook evenly and absorb the creamy sauce.

→ How do I prevent the sauce from becoming watery?

Simmer uncovered until the liquid reduces, and add the spinach just before serving so it doesn't release excess water.

→ Can dairy alternatives be used for the cream?

Yes, plant-based creams like oat or almond work as substitutes; check for unsweetened options.

→ Is this suitable for meal prep?

This dish keeps well in the fridge and reheats easily, making it a good choice for leftovers or meal prepping.