Mushroom Spinach Pasta
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Easy and Creamy Pasta Dinner!
Who loves a 20 minute meal? This vegetarian meal will fill you up and leave you craving more for lunch the next day! The simple ingredients make this dish quick to make in a pinch of time. I love pasta shells for the little cup that holds the sauce and chunks of mushroom and spinach. With only a few simple and wholesome ingredients you will bring all the family and friends to the table with this meal. It is one to make for your weekly rotation for SURE! Enjoy my friends…
If you are curious why I picked pasta shells for this recipe look at the diagram “what pasta shape for my sauce” on THIS POST.
Why This Meal Hits the Spot…
It was a Saturday evening and after attending games all morning and running errands all afternoon we were HANGRY! I mean, hungry. I needed a quick meal and one the kids would gobble up as they were already running in circles chanting “pasta! pasta! pasta!” around the living room. Anyone else have children that do this? Just me? Okay. I needed to go to the store since it was the end of the week, but I had a few odds and ends left:
- heavy cream
- spinach
- onion
- sliced mushrooms
- fresh basil from my plant that keep on giving
That’s when I remembered this simple meal my mamma used to make. I don’t think she had a recipe but it went something like this and I channeled in the flavors and went to work on this recipe. A simple sauté of onions in olive oil followed by spinach and mushrooms a sprinkle of salt and peeper, then smothered in fresh cream and parmigiano, and finally, toss in the hot pasta and stir until a creamy cheesy pasta dinner is ready for the table!
Luckily, this meal saved the HANGRY, and we all lived happily ever after…until the children realized there wasn’t any ice cream in the freezer or Nutella in the cupboard. Well, I almost succeeded as a mother that day.
I could eat bowls, and bowls, and bowls (you get the idea) of this creamy mushroom and spinach pasta recipe…
Made with Amore, Elena
Mangia! Mangia! (Eat!)
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Mushroom Spinach Pasta
Ingredients
Pasta
- 1 pound medium pasta shells, or your favorite short pasta
- Salt, for the pasta water
- 1 cup reserved pasta cooking water, as needed
Mushroom and Spinach Cream Sauce
- 2 tablespoons extra virgin olive oil
- 1 pound 454 g cremini or baby bella mushrooms, sliced
- ½ cup yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup fresh baby spinach, roughly chopped (see notes for frozen)
- 1½ cups heavy cream
- 1 cup freshly grated Parmigiano Reggiano, plus more for serving
- 2 tablespoons fresh Italian parsley, chopped
- ⅛ teaspoon freshly grated nutmeg, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Bring the pasta water to a boil. Bring a large pot of water to a rolling boil. Salt generously, about 1 to 1½ tablespoons kosher salt for 6 quarts of water, adjusting for the salt brand and your preference.
- Cook the pasta. Add the pasta shells and cook until al dente according to package directions. Before draining, reserve 1 cup of the starchy pasta water. The pasta can cook while you prepare the sauce.
- Brown the mushrooms. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and spread them into an even layer. Cook for 5 to 7 minutes, stirring occasionally, until their moisture evaporates and they develop golden-brown edges. If your skillet is small, cook them in batches to avoid overcrowding.
- Add the aromatics. Reduce the heat to medium. Add the diced onion and cook for 3-5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Season lightly with salt and black pepper.
- Wilt the spinach. Add the fresh spinach and stir for about 1 minute, just until wilted.
- Make the creamy Parmesan sauce. Reduce the heat to low and pour in the heavy cream. Stir gently and warm for 2-3 minutes. Remove the skillet from the heat and gradually stir in the freshly grated Parmigiano Reggiano until melted and smooth. Add the nutmeg, if using.
- Combine the pasta and sauce. Add the drained pasta shells directly to the skillet. Toss gently to coat every shell. Add a splash of reserved pasta water, a little at a time, until the sauce becomes silky and clings beautifully to the pasta. Return to low heat briefly if needed to simmer and meld the sauce, without boiling.
- Finish and serve. Stir in the fresh parsley. Taste and adjust the salt and pepper. Serve immediately with extra freshly grated Parmigiano Reggiano.
Notes
- Brown the mushrooms first. Give them room in the pan and let their moisture evaporate before adding the cream. This develops a deeper, richer flavor.
- Use freshly grated Parmigiano Reggiano. It melts more smoothly than pre-shredded cheese and gives the sauce its delicious nutty flavor.
- Save the pasta water! The starch helps the cream and cheese create a glossy sauce that coats the pasta instead of pooling at the bottom.
- Keep the heat low when adding cheese. High heat can cause the Parmesan to clump or turn grainy.
- Serve immediately. Creamy pasta is best enjoyed fresh, while the sauce is silky and smooth.
– Mushrooms: Cremini mushrooms offer a rich, earthy flavor, but white button, shiitake, or a mixture of wild mushrooms also work beautifully.
– Spinach: Use up to 3 cups of fresh baby spinach for more greens, or substitute ½ cup thawed frozen spinach, squeezed very dry.
– Pasta: Shells are my favorite, but rigatoni, penne, farfalle, or fusilli are excellent choices.
– Add protein: Stir in cooked chicken, Italian sausage, or sautéed shrimp for a heartier meal.
– Lighter sauce: Replace up to half the heavy cream with half-and-half. The sauce will be a little thinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This easy to make and so delicious. It was a big hit at a family dinner. I’ve made this dish several times since then.
SO happy you loved this nutritious and easy recipe!
So delicious, especially with the homemade pappardelle! My 8-year-old even claimed it as one of his favorites. That if hard to do.
Kelli, I am thrilled you and your sweet boy loved it! 8 year olds are sometimes hard to please :).