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One-Pot Creamy Garlic Mushroom Pasta with Spinach

Close-up of creamy mushroom pasta made with penne, sautéed mushrooms, and spinach in a skillet.
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Make this rich and silky mushroom pasta quickly. This one-pot recipe delivers a comforting dinner with earthy mushrooms, garlic, and spinach in a velvety sauce, ready in under 30 minutes.

Ingredients

Scale
  • 1 pound pasta (fettuccine or penne work well)
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh spinach
  • 1 teaspoon dried Italian seasoning

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set it aside.
  2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Add the sliced mushrooms to the skillet. Cook them, stirring occasionally, until they release their moisture and begin to brown, about 6 to 8 minutes.
  4. Add the minced garlic and Italian seasoning to the mushrooms. Cook for 1 minute until fragrant.
  5. Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  6. Reduce the heat to medium-low. Stir in the heavy cream and bring the mixture to a gentle simmer. Do not boil.
  7. Stir in the Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  8. Add the fresh spinach to the sauce. Stir until the spinach wilts completely, about 2 minutes.
  9. Add the drained pasta to the skillet. Toss everything together until the pasta is fully coated in the creamy sauce.
  10. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  11. Serve immediately for a perfect comfort food pasta experience.

Notes

  • For a richer flavor, substitute half of the vegetable broth with dry white wine and let it reduce before adding the cream.
  • If you want a Tuscan mushroom pasta feel, add 1/4 cup sun-dried tomatoes (drained and chopped) along with the garlic.
  • You can substitute the heavy cream with half-and-half for a slightly lighter sauce, though the texture will be less rich.

Nutrition

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