Creamy Mushroom and Spinach Pasta (2024)

Published: Nov 4, 2021 · Updated: Nov 4, 2021 by Andrea

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This easy and creamy vegetarian mushroom and spinach pasta isa fantastic option for a quick delicious meal in just 10 minutes!

Smothered in a fresh creamy sauce and loaded with veggies, this vegetarian mushroom and spinach pasta recipe is such a simple dish sure to woweveryone at thedinner table.

It's awell-balanced healthy pasta dish, it's packed with good-for-you ingredients and absolutely easy to make, even for beginner cooks.

Did I mention it's ready in barely 15 minutes? If you're in a rush, but still want to eat a wholesome meal, this is the right recipe for you!

MUSHROOM AND SPINACH PASTA INGREDIENTS

The best part is that this spinach mushroom pastacomes together easilyin about 10 minutes, making it a perfect quick dinner meal!

All you need to make this easy mushroom pasta recipe is 7 simple ingredients:

Pasta
Onion & garlic
Mushrooms
Spinach
Cheese
Crème fraîche

PASTA

Pick your favorite pasta shape for this recipe! My favorite options are spaghetti, linguine, rigatoni, penne, fusilli.

Try to opt forbronze-cut pasta made in Italy(Gragnano pasta is the most popular), which is slightly coarser than usual commercial pasta and keeps perfectly al dente.

MUSHROOMS

Choose your favourite mushrooms for this recipe.

Chestnut mushrooms, baby button mushrooms, shiitake mushrooms, king oyster mushrooms, or wild mushrooms all work great.

You can usefresh or dried mushroomsto make this pasta sauce.

Remember that dry mushrooms need to be soaked and re-hydrated before use.

So, place them in a large bowl with warm water, and let them rest for 30 minutes, before proceeding with the recipe.

ADD EXTRA VEGGIES OR PROTEIN

This creamy mushroom pasta is extremely versatile, so you can easily customise it by adding extra ingredients if you like, here are some options:

Leek - add finely sliced leek into the pan with the onion and mushroom for an extra veggie boost.
Peas - add fresh or frozen peas for extra colour and nutritional boost.
Pumpkin or butternut squash - finely cubed pumpkin or butternut squash add extra texture and a nice sweet note.
Chili - If you like a little bit of heat, you can add a generous pinch of red chili flakes.

Non-vegetarian options include:

Chicken– make a chicken mushroom pasta by adding cooked chicken breast bites, or leftover shredded rotisserie chicken.
Prosciutto di Parma - for a sweet & salty note, add a few chopped slices of Parma ham.

MORE PASTA RECIPES TO TRY

If you liked this recipe, check out more favorite vegetarian pasta recipes here:

Traditional Italian Pasta e fa*gioli
Pasta e ceci (Italian pasta and chickpeas)
Sicilian Pasta alla Norma
Shiitake Mushroom Pasta
Vegetarian Lasagna with No-Cook White Sauce
Burrata Pasta Salad with Basil Oil
Caprese Pasta Bake

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Recipe

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5 from 2 votes

This easy and creamy vegetarian mushroom and spinach pasta isa fantastic option for a quick delicious meal in just 10 minutes!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Main Course

Cuisine: Italian

Serving: 4

Calories: 394kcal

Author: Andrea Soranidis

Ingredients

2 tablespoon extra virgin olive oil
1 small red onion, finely minced
1 garlic clove, lightly crushed
120 g organic spinach leaves
150 g white or chestnut mushrooms, halved
350 g pasta
100 g crème fraîche, I use Yeo Valley
2 tablespoon mild or mature cheddar, finely grated
sea salt and black pepper, to taste

Instructions

Cook the spaghetti in a large pan of lightly salted boiling water for 8 mins or until al dente.
Meanwhile, heat a large pan over medium heat. Add the extra virgin olive oil, followed by the finely chopped onion, mushrooms and garlic. Cook over medium-low heat for 5 minutes, then add the spinach leaves and cover with a lid. Stir occasionally until the spinach leaves are tender, and season with salt and pepper. Discard the garlic and remove the pan from the heat.
Drain well the spaghetti, reserving a ladleful of the pasta water.
Transfer the spaghetti into the pan with the other ingredients. Stir in the crème fraîche, the cheese and the reserved cooking water if necessary.
Heat through for a minute, mixing well all the ingredients. Season to taste with black pepper and serve immediately.

Video

Notes

VEGAN SPINACH AND MUSHROOM PASTA

To make a vegan mushroom and spinach pasta, use vegan Parmesan-style cheese and substitute the creme fraiche with a vegan alternative.

STORAGE TIPS

This pasta is best served straight away, however, you can store leftover mushroom spinach pasta in an airtight container and keep in the fridge for up to 2 days.

Warm over low heat and add a splash of creme fraiche and extra cheese.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.