Mushroom and Spinach Pasta

Mushroom and Spinach Pasta is one of the best easy dinners. It’s quick to throw together and super flavorful with spices and the simple sauce. We love how it’s accidentally vegetarian but satisfies even the pickiest meat eater!

Mushroom Spinach Penne is a healthy, hearty, and delcious meal that will last you! It’s vegetarian as written but is easy to turn vegan or add more protein. This 30 minute meal is creamy and packed with fresh ingredients that make for a quick and easy, but yummy lunch or dinner.

How to make Mushroom and Spinach Pasta

1. You can use any pasta for this recipe but we love penne pasta.
2. As for mushrooms, we love using Baby Bella mushrooms (but white mushrooms or cremini mushrooms would work as well).
3. We also add sliced grape tomatoes and fresh spinach for color, flavor, and to add texture and more vegetables.
4. The sauce will be made with fresh garlic cloves, vegetable broth (or chicken broth), salt and pepper, red pepper flakes, and parmesan cheese.
5. Adding pasta water and half and half makes this a rich and creamy mushroom pasta.
6. Be sure to reserve your pasta water before you drain the pasta.

Substituions

• To make this vegan: Use nondairy milk and vegan parmesan.
• Be sure to use vegetable broth or stock if making it vegan or vegetarian.
• Feel free to use gluten-free pasta.
• To add extra fiber and protein, you can add tofu, chickpeas, white beans, or even rotisserie chicken.

Expert Tips

• After you boil your pasta save some of the pasta water and splash a small amount in when stirring the rest of the ingredients to add some thickness to the sauce. 
• Boil your pasta in a large pot of slated water with a bit of olive oil – this makes your pasta have a better texture and richer flavor when cooked. 

Mushroom and Spinach Pasta

4.50 from 2 votes

This mushroom and spinach pasta is loaded with great flavors and no one will walk away hungry!!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Yield 8 servings

Serving Size 1 serving

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Ingredients

 

• 8 oz Penne Rigate Pasta
• 2 tbsp olive oil separated
• 2 tsp Garlic
• 8 oz Baby Bella Mushrooms sliced
• 1 pint Grape tomatoes halved
• ½ Cup Half and Half
• 1 Cup vegetable broth
• 1 – 1 ½ Tbsp flour
• Salt & Pepper to taste
• 6 oz shredded Parmesan cheese reserve ¼ Cup to sprinkle on top
• Fresh Spinach 3 Cups or about 3 handfuls
• ½ tsp Red Chili Flakes

Instructions

• Prepare pasta per directions on the box.
• While the pasta is cooking, take a large skillet and heat the olive oil over medium heat, add the garlic until fragrant.
• Next, add the mushrooms and grape tomatoes and cook for 1-2 min. Remove from heat and set aside.
• In the same large skillet over medium heat, combine the half and half, vegetable broth and whisk in the flour. Add the salt and pepper to taste. Continue to mix for 4-5 min or right until it begins to simmer.
• Once the broth has begun to simmer, add the pasta, mushrooms, and tomatoes. Stir to combine.
• Lastly, add the shredded parmesan cheese and spinach, stir until the cheese has melted and spinach has softened.
• Add a dash of chili flakes if you like and serve right away! Enjoy!

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 30g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 390mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Main Course

Cuisine American

Keyword easy pasta dinner, easy pasta dish, mushroom and spinach pasta

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