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Creamy Parmesan Spinach Mushroom Pasta | Mushroom Pasta Recipes

When I say I could eat this creamy Parmesan spinach mushroom pasta every week, I’m not joking. It’s that good. Picture tender pasta tangled up with earthy mushrooms, silky spinach, and a sauce so creamy you’ll want to lick the spoon. Now, this isn’t one of those complicated pasta mushroom recipes where you need ten pots and a culinary degree. Nope, it’s as simple as it gets and still tastes like you ordered it at a cozy Italian café. I love pasta because it’s forgiving. Forgot to chop the mushrooms evenly? No problem. Added a little extra garlic? We call that personality. What makes this one special is the balance—the hearty mushrooms, the fresh green spinach, and the Parmesan that ties it all together. It’s one of those Easy Pasta Recipes you pull out when you need dinner on the table but still want something a little impressive. And let’s be real, we’ve all searched for recipes pasta when our brain is fried at the end of the day. This one is proof that pasta recipes don’t need to be fussy to feel comforting. It fits perfectly in the group of Pasta Recipes I keep bookmarked for busy nights, and honestly, it leans toward the easy healthy pasta recipes corner too. Creamy, cheesy, and packed with veggies—what more can you ask for?
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keywords: easy healthy pasta recipes, easy pasta recipes, mushroom pasta recipes, pasta mushroom recipes, pasta recipes, recipes pasta
Servings: 4 servings
Author: Camila

Ingredients

  • 12 oz (340 g) pasta of your choice
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz (280 g) mushrooms, sliced
  • 4 cups fresh spinach leaves
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup pasta cooking water (as needed)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the pasta according to package directions until al dente. Save 1/2 cup of the cooking water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent.
  3. Stir in garlic and mushrooms. Cook until the mushrooms release their juices and start to brown.
  4. Add spinach and stir until wilted.
  5. Pour in the cream, then stir in Parmesan until the sauce thickens slightly. Season with salt and pepper.
  6. Add the drained pasta to the skillet. Toss well, adding pasta water if the sauce feels too thick.
  7. Serve hot, topped with parsley if using.

Notes

If you’d like a lighter version, you can swap the heavy cream for half-and-half or even a mix of milk and Greek yogurt. Leftovers reheat well with a splash of milk to loosen the sauce.