Creamy Spinach and Mushroom Pasta

If you’re looking for a comforting vegetarian dish that’s quick, wholesome, and bursting with flavor, this Creamy Spinach and Mushroom Pasta is the perfect choice. The earthy taste of mushrooms blends beautifully with the creamy sauce, while fresh spinach adds color and nutrients. It’s a weeknight-friendly recipe that feels indulgent without being heavy.

Ingredients

• 300g (10 oz) pasta of your choice (spaghetti, penne, or fettuccine)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 250g (9 oz) mushrooms, sliced
• 2 cups fresh spinach leaves
• 1 cup heavy cream (or plant-based cream for a vegan option)
• ½ cup grated Parmesan cheese (optional for vegan)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Sauté the Vegetables

In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until fragrant. Stir in the sliced mushrooms and cook until they release their juices and start to brown.

3. Add the Spinach and Cream

Toss in the spinach leaves and cook until just wilted. Pour in the heavy cream, stirring well. Reduce heat and let the sauce simmer for 3–4 minutes. Season with salt and pepper to taste.

4. Combine and Serve

Add the cooked pasta to the pan and toss to coat in the creamy sauce. Sprinkle with Parmesan cheese (if using) and garnish with fresh parsley. Serve immediately.

💡 Chef’s Tip: For extra flavor, add a pinch of nutmeg to the cream sauce — it pairs beautifully with spinach.