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One-Pot Creamy Garlic Mushroom Pasta with Spinach

Close-up of creamy mushroom pasta mixed with wilted spinach served in a white bowl.
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A quick and easy recipe for creamy mushroom pasta cooked entirely in one pot, perfect for a weeknight dinner.

Ingredients

Scale
  • 12 oz pasta (fettuccine or penne)
  • 1 tablespoon olive oil
  • 1 pound sliced mushrooms (cremini or white button)
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 5 oz fresh spinach
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste

Instructions

  1. Place the pasta, mushrooms, minced garlic, vegetable broth, Italian seasoning, salt, and pepper into a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat.
  3. Once boiling, reduce the heat to medium-low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is nearly tender.
  4. Remove the lid. Stir in the heavy cream and Parmesan cheese. Continue to cook, stirring constantly, until the sauce thickens slightly, about 2 minutes.
  5. Add the fresh spinach to the pot. Stir until the spinach wilts completely into the sauce, about 1 minute.
  6. Taste and adjust salt and pepper as needed. Serve immediately with extra Parmesan cheese.

Notes

  • Use a mix of wild mushrooms for a deeper flavor profile.
  • If the sauce seems too thick, add a splash of reserved pasta water or regular water until you reach your desired consistency.
  • For a richer taste, substitute half the vegetable broth with dry white wine before adding the cream.

Nutrition

Find it online: https://tasteportfolio.com/mushroom-pasta-one-pot-creamy-garlic-spinach/