Savory pasta shells are coated in a rich, creamy sauce, with golden mushrooms and tender spinach in every bite. It's warm, comforting, and comes together easily in under 30 minutes.
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Whether it's for a special occasion or a weeknight dinner, this mushroom spinach pasta never disappoints!
The cream sauce is perfectly seasoned, and the little pockets in these shells hold it beautifully.
No soggy veggies here! The mushrooms get a golden sear and the spinach wilts just enough with the extra water pressed out, staying tender yet slightly crisp.
These simple steps make the pasta even more satisfying.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
- Pasta: I used shell pasta, but you can use penne, fusilli, farfalle, or any pasta you prefer.
- Mushroom: I used white button mushrooms, but you can use any variety you like. Baby bella, cremini, portobello, or shiitake all work wonderfully here. You can even use a mix of two or three for extra flavor.
- Spinach: Fresh spinach is best. I kept the leaves whole, but you can roughly chop them if you prefer.
- Olive oil + butter: Using both gives the dish a rich, well-balanced flavor. You can use only olive oil or only butter if you prefer.
- Onion and garlic: These create a flavorful base for the sauce.
- Chili flakes: They add a gentle heat and pair beautifully with the creamy sauce. Adjust the amount to your tolerance, or leave them out entirely if you prefer a milder pasta.
- Italian seasoning: A blend of dried basil, oregano, thyme, rosemary, and sometimes marjoram. It adds a lovely aroma to the pasta.
- Salt and ground black pepper: Simple seasonings that bring all the ingredients together.
- Vegetable stock: Adds depth and extra flavor to the sauce. You can use chicken stock too.
- Heavy cream: Makes the sauce rich, smooth, and velvety. You can substitute with half-and-half as a lighter option.
- Parmesan cheese: Freshly grated melts best and adds great flavor.
Tips for Success
- Sear the mushrooms properly: Spread them out in an even layer and let them cook until all their moisture evaporates and they turn golden. This helps develop a deeper, savory flavor.
- Wilt the spinach just a little: Spinach cooks in seconds. Once it softens, remove from the pan and gently squeeze out any excess liquid. This improves the flavor and keeps the texture tender with a slight bite.
- Use freshly grated Parmesan: It melts better and gives the best result.
- Simmer the cream gently: This helps it thicken naturally without splitting.
- Adjust the consistency: If the sauce looks thin, simmer a little longer. If it becomes too thick, add a splash of stock to loosen it.
- Stir in the Parmesan off the heat: This prevents the sauce from clumping or splitting and helps it stay smooth, silky, and perfectly creamy.
- Serve right away: Creamy pastas thicken as they cool, so the texture is at its best when served immediately.
Instructions ( Step-By-Step)
1. Heat a little olive oil and butter in a pan. Add the mushrooms and salt, spread them evenly into a single layer, and sear over medium-high heat until the moisture evaporates and the mushrooms turn golden. Remove from the pan.
2. Add the spinach to the same pan with a pinch of salt and cook just until it softens. Remove it from the pan, gently squeeze out any excess liquid, and set aside.
3. Boil the pasta in salted water until al dente. Drain and set aside.
4. Heat the remaining olive oil and butter in the pan. Add the onion and garlic and sauté until fragrant. Stir in the chili flakes and Italian seasoning.
5. Pour in the vegetable stock and let it simmer for a minute.
6. Add the heavy cream and cook on low heat until the sauce begins to thicken.
7. Add salt and pepper and mix.
8. Turn off the heat and stir in the freshly grated Parmesan until the sauce is smooth and creamy.
9. Add the cooked pasta, followed by mushrooms and spinach. Toss everything well to coat.
10. Serve topped with extra chili flakes and parmesan, if you like.
Additions
- Chicken: Add cooked shredded chicken or pan-seared pieces for extra protein.
- Shrimp: Shrimp pairs well with the creamy sauce.
- Broccoli: Lightly steam or saute before adding.
- Peas: A touch of sweetness and color, frozen peas work great.
- Sun-dried tomatoes: Adds a tangy flavor that cuts through the creaminess.
Storage & Reheating
Make Ahead: You can prepare the cream sauce a day in advance and keep it in an airtight container in the fridge. Warm it gently and toss with freshly cooked pasta, mushrooms, and spinach for the best texture.
Leftovers: Once the pasta has cooled, store in an airtight container in the fridge for up to 3 days.
Reheating: Warm on the stovetop over low heat, adding a little stock or water as needed to bring the sauce back to a smooth consistency.
FAQs
You can, but the sauce won't be as creamy or rich. If using milk, add 1-2 teaspoons of flour while sautéing the onions and garlic to help the sauce thicken.
Yes! Thaw it completely and add it the same way you would fresh spinach.
Try these other favorites
- Easy Cheesy Garlic Chicken Wraps (Ready in 20 Minutes)
- Easy Vegetable Chow Mein Recipe
- Filipino Chicken Macaroni Salad
- Gigi Hadid Pasta Recipe
- Spicy Sausage Pasta
- Spinach Stir Fry with Garlic
- Spinach and Cheese Omelette
Tried This Recipe?
If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.
Recipe
Easy Creamy Mushroom and Spinach Pasta
Ingredients
- 1 cup shell pasta (or any shape you like)
- 1 cup white button mushrooms sliced
- 1 ½ cup spinach whole leaves or chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion finely chopped
- 3-4 garlic cloves minced
- ½ teaspoon chili flakes adjust to taste
- ½ teaspoon Italian seasoning
- ½ cup vegetable stock
- ½ cup heavy cream
- ¼ cup Parmesan cheese freshly grated
- Salt as required
- Ground black pepper as required
Instructions
- Heat a little olive oil and butter in a pan. Add the mushrooms and salt, spread them evenly into a single layer, and sear over medium-high heat until the moisture evaporates and the mushrooms turn golden. Remove from the pan.
- Add the spinach to the same pan with a pinch of salt and cook just until it softens. Remove it from the pan, gently squeeze out any excess liquid, and set aside.
- Boil the pasta in salted water until al dente. Drain and set aside.
- Heat the remaining olive oil and butter in the pan. Add the onion and garlic and sauté until fragrant. Stir in the chili flakes and Italian seasoning.
- Pour in the vegetable stock and let it simmer for a minute.
- Add the heavy cream and cook on low heat until the sauce begins to thicken.
- Add salt and pepper and mix.
- Turn off the heat and stir in the freshly grated Parmesan until the sauce is smooth and creamy.
- Add the cooked pasta, followed by mushrooms and spinach. Toss everything well to coat.
- Serve topped with extra chili flakes and parmesan, if you like.
Notes
- Sear the mushrooms properly: Spread them out in an even layer and let them cook until all their moisture evaporates and they turn golden. This helps develop a deeper, savory flavor.
- Wilt the spinach just a little: Spinach cooks in seconds. Once it softens, remove from the pan and gently squeeze out any excess liquid. This improves the flavor and keeps the texture tender with a slight bite.
- Use freshly grated Parmesan: It melts better and gives the best result.
- Simmer the cream gently: This helps it thicken naturally without splitting.
- Adjust the consistency: If the sauce looks thin, simmer a little longer. If it becomes too thick, add a splash of stock to loosen it.
- Stir in the Parmesan off the heat: This prevents the sauce from clumping or splitting and helps it stay smooth, silky, and perfectly creamy.
- Serve right away: Creamy pastas thicken as they cool, so the texture is at its best when served immediately.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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