Easy Spinach Mushroom Pasta Recipe You’ll Love!

Creamy, Healthy, and Ready in 30 Minutes

If you’re looking for a wholesome, comforting, and flavor-packed pasta dish, this Easy Spinach Mushroom Pasta is about to become your new favorite. Made with earthy mushrooms, tender baby spinach, garlic, and a light creamy sauce tossed with pasta—this vegetarian recipe is nutritious, satisfying, and perfect for busy weeknights.

Whether you want to eat more veggies, reduce your meat intake, or just enjoy a cozy pasta dinner without the heaviness, this healthy mushroom and spinach pasta delivers restaurant-quality results in one pan with minimal fuss.

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Why You’ll Love This Mushroom Spinach Pasta

• Quick and easy – Ready in 30 minutes or less

• Loaded with vegetables and plant-based nutrients

• Vegetarian, with dairy-free/vegan options available

• Creamy without being heavy or overly rich

• Uses pantry staples + fresh produce

• Perfect for weeknight meals, lunch meal prep, or meatless dinners

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Ingredients Overview

Main Ingredients:

• 8 oz pasta (penne, linguine, or fettuccine)

  • Use whole wheat, gluten-free, or protein pasta as preferred

• 1 tbsp olive oil or butter

  • For sautéing and flavor

• 3 cloves garlic, minced

  • Builds the aromatic base

• 8 oz mushrooms, sliced (white button or cremini)

  • Adds savory umami and texture

• 3 cups baby spinach, loosely packed

  • Wilts into the sauce for fiber and nutrients

• ½ cup low-fat milk, cream, or dairy-free milk

  • For a light creamy texture

  • Optional: Use ½ cup full-fat coconut milk for dairy-free richness

• 2 tbsp grated Parmesan cheese (plus more for serving)

  • Optional but adds nuttiness and depth

• Salt & black pepper, to taste

• Optional: lemon zest, chili flakes, or fresh basil

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Step-by-Step Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil

• Cook pasta according to package instructions until al dente

• Reserve ¼ cup pasta water, then drain and set aside

Step 2: Sauté the Vegetables

• Heat olive oil in a large skillet over medium heat

• Add garlic and sauté for 30–60 seconds until fragrant

• Add sliced mushrooms and a pinch of salt

• Cook for 6–8 minutes, stirring occasionally, until golden and soft

• Add spinach and cook just until wilted (1–2 minutes)

Step 3: Make the Sauce

• Reduce heat to low

• Add milk or cream, stir to combine

• Add Parmesan and mix until melted

• If sauce is too thick, stir in reserved pasta water to loosen

Step 4: Combine and Serve

• Toss cooked pasta into the sauce

• Mix well until fully coated

• Season with salt, pepper, and optional lemon zest or chili flakes

• Serve hot with extra cheese or herbs

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Optional Add-Ins & Variations

Make It Vegan:

• Use olive oil instead of butter

• Swap in unsweetened almond, oat, or coconut milk

• Replace Parmesan with nutritional yeast or a vegan cheese alternative

Make It Protein-Rich:

• Add cooked white beans or chickpeas

• Stir in grilled tofu or tempeh

• Top with poached egg, soft-boiled egg, or crumbled feta

Add Grains or Swap Pasta:

• Use quinoa, brown rice, or orzo

• Try with zoodles (zucchini noodles) or spaghetti squash for a low-carb version

More Vegetables?

• Add sun-dried tomatoes, broccoli florets, or roasted red peppers

• Stir in peas, kale, or leeks for extra nutrition and flavor

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Serving Suggestions

This Spinach Mushroom Pasta is a one-bowl meal, but can be elevated with:

• Toasted sourdough or garlic bread

• Simple arugula or Caesar salad

• Grilled vegetables or a side of roasted tomatoes

• Sprinkle of crushed walnuts or pine nuts for crunch

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Nutrition Notes (Per Serving – 4 servings):

Based on regular pasta, light cream, mushrooms, spinach, and Parmesan.

• Calories: ~375–425

• Protein: 12–15g

• Carbs: 45–50g

• Fat: 12–18g

• Fiber: 4–6g

This meal is:

• High in fiber

• Rich in vitamins A, C, and K from spinach

• Full of plant-based antioxidants from mushrooms

• Easy to make gluten-free or dairy-free

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FAQs About Spinach Mushroom Pasta

1. Can I make this pasta ahead of time?

Yes! It stores well in the fridge for up to 4 days. Reheat gently with a splash of water or milk.

2. What kind of mushrooms should I use?

White button, cremini, or baby bella mushrooms work well. For more flavor, try shiitake or oyster mushrooms.

3. Is this recipe vegan?

It can be. Just use plant-based milk and skip the Parmesan or use a vegan substitute.

4. Can I add a protein source?

Absolutely—chickpeas, tofu, lentils, or eggs all pair well without altering the flavor too much.

5. What pasta is best for this dish?

Short pasta (penne, rigatoni) or long noodles (spaghetti, linguine) both work great. Use gluten-free or whole wheat if preferred.

6. Can I make this dish creamy without dairy?

Yes! Use full-fat coconut milk, cashew cream, or blended silken tofu for a creamy vegan option.

7. Can I freeze leftovers?

Freezing is possible but not ideal. Pasta and spinach may soften upon reheating. Best enjoyed fresh or from the fridge.

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