This Creamy Mushroom and Spinach Pasta is the ultimate vegetarian comfort food. Perfect for date night or Meatless Monday - it'll be on the table in 20 minutes!
I'm yet to meet a pasta I didn't love and this creamy mushroom and spinach pasta is no exception!
This rich and creamy vegetarian spaghetti is the ultimate comfort food, with just the right amount of veggies mixed in so you can feel good about eating it too!
It's also incredibly fast to whip up. It'll be on the table in 20 minutes and is made with simple, everyday ingredients.
Give it a try on your next date night - cheesy, carb-y, creamy goodness!
WHY YOU'LL LOVE THIS RECIPE...
- Quick and Easy Weeknight Dinner.
- Vegetarian Comfort Food.
- Simple Ingredients. Big Flavour.
WHAT YOU'LL NEED
Here's what you'll need to make this creamy mushroom and spinach pasta (full measurements are listed in the printable recipe card below)...
- Dried Spaghetti
- Olive Oil
- Brown / Yellow Onion
- Garlic
- White / Cup Mushrooms
- Baby Spinach
- Heavy / Cooking Cream
- Parmesan Cheese
HOW TO MAKE CREAMY MUSHROOM AND SPINACH PASTA - STEP BY STEP
Cook spaghetti to packet instructions. When the pasta is almost ready, begin the next steps.
Heat oil in a frying pan on medium heat, then sauté onion and mushrooms until cooked. Next, add garlic and sauté until it's lightly brown.
Lower the heat, then add a little pasta water, the cream and parmesan to the frying pan. Stir to dissolve parmesan and simmer for a few minutes, stirring regularly.
Add cooked pasta and the spinach to the frying pan and toss for a few minutes until the sauce thickens and clings to the pasta and the spinach is wilted.
Serve immediately with extra parmesan on top.
TIPS FOR MAKING THIS RECIPE
- Salt your pasta water once it's boiling - Salting the water adds flavour to the water, which is absorbed by the food. As a general rule of thumb use 1 tablespoon salt to 1 pound / 500 grams of pasta.
- You'll use some of the water the pasta is cooked in to bring together the sauce. I used around ¼ cup.
- Use fresh parmesan grated from a block or buy the finely-shredded parmesan cheese bags from the store.
- If you don't have spaghetti on hand you could always use another flat pasta like fettuccine, tagliatelle and pappardelle.
- Will give 2 generous servings, but could easily be separated into 3 if you are serving sides etc.
MAKE IT A COMPLETE MEAL
Serve your pasta with something simple like some crusty bread for dipping up leftover sauce. You could even pair it with a delicious starter like this Easy Bruschetta or this Tomato and Feta Bruschetta.
MORE PASTA RECIPES TO TRY
- Lentil Bolognese
- Tomato Mushroom Pasta
- Creamy Vegetable Pasta Bake
- Creamy Carbonara {No Egg}
- Spaghetti with Garlic and Oil {Aglio E Olio}
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Creamy Mushroom and Spinach Pasta
This Creamy Mushroom and Spinach Pasta is the ultimate vegetarian comfort food. Perfect for date night or Meatless Monday - it'll be on the table in 20 minutes!
Ingredients
- 200 grams / 7 oz Dried Spaghetti
- Salt (for pasta water)
- 1 tablespoon Olive Oil
- ¼ Brown / Yellow Onion, finely diced
- 2 Garlic Cloves, finely chopped
- 6 White / Cup Mushrooms, sliced
- 100g / 3.5 oz Baby Spinach
- ½ cup Heavy / Cooking Cream
- ¼ Parmesan Cheese, finely grated (plus more to serve)
Instructions
- Cook spaghetti to packet instructions. When the pasta is almost ready, begin the next steps.
- Heat oil in a frying pan on medium heat, then sauté onion and mushrooms until cooked. Next, add garlic and sauté until it's lightly brown.
- Lower the heat, then add ¼ cup of pasta water, the cream and parmesan to the frying pan. Stir to dissolve parmesan and simmer for a few minutes, stirring regularly.
- Add cooked pasta and the spinach to the frying pan and toss for a few minutes until the sauce thickens and clings to the pasta and the spinach is wilted.
- Serve immediately with extra parmesan on top.
Notes
- Salt your pasta water once it's boiling - Salting the water adds flavour to the water, which is absorbed by the food. As a general rule of thumb use 1 tablespoon salt to 1 pound / 500 grams of pasta.
- You'll use some of the water the pasta is cooked in to bring together the sauce. I used around ¼ cup.
- Use fresh parmesan grated from a block or buy the finely-shredded parmesan cheese bags from the store.
- If you don't have spaghetti on hand you could always use another flat pasta like fettuccine, tagliatelle and pappardelle.
- Will give 2 generous servings, but could easily be separated into 3 if you are serving sides etc.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 566Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 68mgSodium: 372mgCarbohydrates: 60gFiber: 13gSugar: 15gProtein: 19g