Creamy Mushroom and Spinach Pasta

The first time I made this pasta, I was snowed in during a surprise winter storm with only what I could scrounge from the back of my pantry. The mushrooms had seen better days, but something magical happened when they hit that hot cream and it transformed into the most velvety sauce I'd ever tasted. Now it is my go to when life feels overwhelming because the whole thing comes together in thirty minutes flat.

My sister-in-law was over for dinner last month when I served this, and she actually stopped mid-bite to ask what I had done differently from her usual pasta dishes. The secret she said was in how deeply caramelized the mushrooms got before they ever met the cream. Seeing someone genuinely excited about something so simple reminded me why I love cooking in the first place.

Ingredients

• 350 g (12 oz) fettuccine or linguine: The flat shape catches the sauce beautifully, and I find it cooks more evenly than spaghetti for cream based dishes
• 2 tbsp olive oil: This is your foundation, so use one you actually enjoy drinking straight because the flavor comes through
• 1 small yellow onion, finely chopped: A small onion is perfect here, too much will overpower the delicate mushrooms
• 3 garlic cloves, minced: Fresh minced garlic matters so much more than the jarred stuff, take the extra minute to do it right
• 400 g (14 oz) cremini or button mushrooms, sliced: Cremini have more depth of flavor than plain white mushrooms, but either works when sliced thin and cooked properly
• 120 g (4 cups) fresh baby spinach: Baby spinach wilts beautifully without becoming tough or bitter like mature spinach can
• 200 ml (3/4 cup + 2 tbsp) heavy cream: Do not use half and half here, you need the real thing to get that silky coating consistency
• 60 ml (1/4 cup) vegetable broth: This adds a subtle savory backbone that balances the richness
• 50 g (1/2 cup) grated Parmesan cheese: Grate it yourself if possible, pre grated has anti caking agents that make sauce grainy
• Salt and freshly ground black pepper, to taste: Taste as you go, the Parmesan already brings salt so season accordingly
• Pinch of ground nutmeg (optional): Just a tiny pinch enhances the cream without making it taste like dessert
• Extra grated Parmesan cheese and fresh parsley for serving: These finishing touches make it feel special without any extra work

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil and cook the pasta until al dente, saving that precious pasta water before draining

Build your flavor foundation:

Heat olive oil in a large skillet over medium heat, sauté the onion for 2 to 3 minutes until it softens and becomes translucent

Wake up the garlic:

Add the minced garlic and cook for just 30 seconds until fragrant, taking care not to let it brown and turn bitter

Caramelize those mushrooms:

Stir in the sliced mushrooms and cook for 6 to 8 minutes until golden brown and all their liquid has evaporated, this step is worth the patience

Wilt the spinach:

Add the fresh spinach and cook for 1 to 2 minutes until it collapses into the mushrooms, releasing its moisture

Create the creamy sauce:

Pour in the heavy cream and vegetable broth, bringing everything to a gentle simmer

Finish with cheese and warmth:

Stir in the Parmesan and that pinch of nutmeg, season with salt and pepper, and let simmer for 2 to 3 minutes until slightly thickened

Bring it all together:

Add the drained pasta to the skillet and toss until coated, using reserved pasta water if the sauce needs loosening

Serve it up:

Plate immediately while the sauce is glossy and hot, topped with extra Parmesan and fresh parsley if you like

Pin It

This pasta became a tradition in our house during those exhausting newborn nights with my first baby. My husband would make it while I nursed the baby, and the smell of garlic and mushrooms filling the apartment made everything feel manageable somehow.

Making It Your Own

Sometimes I swap in half and half for a lighter version, though the sauce will not be quite as luxurious. A splash of white wine in the pan after the mushrooms caramelize adds bright acidity that cuts through the richness beautifully.

Perfecting The Texture

I have learned that the sauce continues thickening off heat, so pull it a minute earlier than you think is needed. That reserved pasta water is your insurance policy for adjusting consistency at the very end.

Serving Suggestions

A crisp green salad with acidic vinaigrette balances the creaminess perfectly. Crusty bread for sopping up the sauce is non negotiable in our house.

• A light white wine like Pinot Grigio cuts through the richness
• Roasted asparagus or broccolini on the side adds color
• Keep lemon wedges at the table for a bright finish

Pin It

This is the kind of pasta that makes people pause and really savor each bite, which is the highest compliment I can imagine for something so simple.

Recipe FAQs

→ Can I make this pasta dairy-free?

Yes, substitute heavy cream with full-fat coconut cream or cashew cream. Use nutritional yeast or vegan Parmesan alternative instead of dairy Parmesan. The sauce may be slightly thinner but still delicious.

→ What type of mushrooms work best?

Cremini or button mushrooms are ideal for their meaty texture and mild flavor. Shiitake or portobello mushrooms add deeper umami notes. For variety, use a mix of wild mushrooms like oyster or chanterelle when in season.

→ Can I prepare this in advance?

The sauce can be made up to 2 days ahead and refrigerated. Reheat gently with a splash of cream or broth. Cook pasta fresh and combine just before serving for best texture. Leftovers keep well for 2-3 days.

→ How do I prevent the sauce from separating?

Keep heat at a gentle simmer - avoid boiling. Add pasta water gradually to emulsify the sauce. If reheating, warm slowly over low heat while stirring constantly. The starchy pasta water helps bind everything together.

→ What can I add for extra protein?

Stir in cooked shredded chicken, sautéed shrimp, or crispy pancetta during the final minutes. White beans or chickpeas make excellent vegetarian additions. Poached or fried egg on top adds protein and richness.

→ Can I use frozen spinach?

Yes, thaw frozen spinach completely and squeeze out excess moisture before adding. Use about half the amount called for since frozen is more compact. Fresh spinach offers better texture but frozen works in a pinch.