Pasta
Quick & easy
Creamy spinach & mushroom pasta
Golden mushrooms, tender spinach, and a light Parmesan cream sauce bring weeknight pasta together in one comforting bowl.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Cook the pasta
Bring a large pot of water to a boil and salt it. Cook pasta according to its package until al dente. Before draining, reserve 1 cup of the starchy cooking water.
Brown the mushrooms
Meanwhile, warm oil in a wide skillet over medium-high heat. Add mushrooms in an even layer and cook 6–8 minutes, stirring occasionally, until their moisture evaporates and edges brown. Lower the heat if they begin to scorch.
Build the sauce
Reduce heat to medium-low. Add garlic and stir for 30 seconds. Add cream and the measured salt and pepper; simmer gently for 2 minutes. Stir in spinach until wilted.
Toss and finish
Add drained pasta, Parmesan, and 2 tablespoons pasta water. Toss over low heat, adding more water a spoonful at a time until glossy. Taste and adjust seasoning. Serve immediately.
A little kitchen wisdomGive mushrooms room to brown. A crowded skillet makes them steam; use two batches if needed.
Make it your own
Use kale instead of spinach, removing tough stems and cooking the leaves a little longer. Add a small squeeze of lemon at the end if you like.
Build a skill while you cookFinish pasta in the sauce →
Keep this page open.
Refrigerate perishable leftovers promptly. Read our food storage guide.
Before you cook
Use similarly sized mushroom slices and finely grated cheese so both cook or melt evenly. Reserve pasta water before draining. The listed cheese must be vegetarian-labeled if following the vegetarian option.
Troubleshooting & doneness
If sauce tightens, add reserved pasta water a tablespoon at a time over low heat. Grainy cheese may indicate excessive heat; take the pan off heat before stirring in more. Brown mushrooms in batches rather than boiling them in cream.
Substitution decisions
A lighter milk substitution will not thicken like cream. Kale needs longer cooking and tough stems removed. Gluten-free pasta changes cooking time and starch behavior; use its package instructions.
Safe handling and leftovers
Keep raw foods separate from ready-to-eat food, clean hands and equipment, and do not rely on color alone for safe meat or fish doneness. Refrigerate perishable leftovers within two hours, or one hour above 90°F / 32°C, in shallow containers at 40°F / 4°C or below. Use refrigerated cooked leftovers within four days; reheat leftovers to 165°F / 74°C. These notes are editorial guidance, not evidence this recipe was kitchen-tested.
Sources: safe cooking temperatures and safe food handling.
