Creamy Spinach and Mushroom Pasta

This easy creamy spinach and mushroom pasta is perfect for busy weeknights, meat-free meals, or when you need a comforting dinner using simple pantry ingredients. Silky sauce, tender mushrooms, and wilted spinach come together with gentle spices and cheese to create a dish that feels cosy, indulgent, and nourishing all at once.

Why You’ll Love This Creamy Spinach and Mushroom Pasta

• Packed with veggies: Mushrooms add deep savoury flavour while baby spinach melts into the sauce, making this a comforting meal that still feels nourishing.
• Budget-friendly comfort food: Simple pantry ingredients come together to create a restaurant-style pasta without the high cost.
• Easy and flexible: You can adjust the spice level, swap the pasta shape, or add extra cheese, making this a reliable weeknight recipe you’ll come back to again and again.

Variations and Substitutions

This creamy spinach and mushroom pasta is easy to adapt based on what you have on hand or your dietary needs:

• Vegetarian or meat-free: Serve as-is for a comforting, veggie-packed pasta that doesn’t feel lacking.
• Add protein: Stir in grilled chicken, pan-fried prawns, or crispy mushrooms if you’d like a heartier meal.
• Dairy-free option: Use dairy-free cream and cheese to make a plant-based version (note the sauce may be slightly thinner).
• Pasta swaps: Penne works well, but fettuccine, spaghetti, or gnocchi shells are great alternatives for holding the creamy sauce.

Ingredients

Pasta: Choose a pasta that holds sauce well, such as penne, fettuccine, or spaghetti. Ridged or flat pasta helps the creamy sauce cling beautifully. I used gnocchi shells for this recipe.

Butter: Butter is used to sauté the vegetables and create the roux. It adds richness and depth to the sauce, so use good-quality butter if possible.

Button mushrooms: Mild and earthy, button mushrooms absorb flavour beautifully. Slice them evenly so they cook and brown properly.

Fresh green chillies: These add a gentle warmth and freshness. You can reduce or omit them if you prefer a milder dish.

Garlic: Freshly minced garlic gives the best flavour and aroma. It forms the base of the mushroom mixture.

Mixed Italian herbs: Adds subtle herbaceous notes that balance the creaminess of the sauce.

Mixed Kashmiri chilli powder: Used mainly for colour and mild warmth rather than heat. Paprika can be used as a substitute if needed.

Turmeric: Adds warmth and a soft earthiness, as well as a beautiful golden hue to the dish. This is optional and you can omit it if you don’t have it in your pantry.

Onion: Onion adds natural sweetness and depth, helping to round out the creamy sauce.

Baby spinach: Tender baby spinach wilts quickly and adds freshness and colour.

Flour: Cake flour is used to create a roux, which thickens the sauce smoothly and evenly.

Milk: Forms the base of the sauce. Full-cream milk works best for richness.

Fresh cream: Adds silkiness and indulgence to the sauce.

Grated cheese: Cheddar, mozzarella, or a mix works well. Freshly grated cheese melts more smoothly into the sauce.

Salt and black pepper: Season gradually and adjust at the end, especially after adding the cheese.

How to Make Creamy Spinach and Mushroom Pasta

Step 1: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to the packet instructions until al dente. Reserve about ½ cup (125 ml) of the pasta cooking water, then drain and set the pasta aside.

Step 2: Melt butter in a large pan over medium heat. Add the chopped mushrooms, sliced green chillies (or red chilli flakes), minced garlic, and mixed Italian herbs. Cook, stirring occasionally, until the mushrooms release their moisture, soften, and begin to lightly brown.

Step 3: Add the Kashmiri chilli powder (or paprika), turmeric, salt, and black pepper. Stir well and cook for about 1-2 minutes, just until the spices are cooked through and evenly coats the mushrooms. Remove the mushroom mixture from the pan and set aside.

Step 4: In the same pan, add a little more butter if needed. Add the chopped onion and cook over medium heat until soft and translucent. Add the baby spinach and cook briefly until just wilted. Remove from the pan and set aside with the mushrooms.

Step 5: Return the pan to medium heat and add butter. Once melted, add the flour and stir continuously to form a smooth roux. Cook for 1–2 minutes to remove the raw flour taste, taking care not to let it brown.

Step 6: Gradually pour in the milk while whisking to prevent lumps. Add the fresh cream, grated cheese, salt, black pepper, and mixed Italian herbs. Cook, stirring constantly, until the sauce thickens to a smooth, creamy consistency.

Step 7: Return the cooked vegetables (mushrooms and spinach) to the sauce and stir gently to combine, allowing everything to heat through.

Step 8: Add the cooked pasta to the sauce and toss until evenly coated. If the sauce feels too thick, add a small splash of the reserved pasta cooking water to loosen it to your desired consistency.

Step 9: Taste and adjust seasoning if needed. Serve hot, garnished with extra grated cheese and coriander, if desired.

Can I make this ahead of time?

This pasta is best enjoyed freshly made, when the sauce is at its creamiest. You can prepare the vegetables ahead of time, but for the best texture and flavour, cook and assemble the dish just before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce. Avoid high heat, as creamy sauces can split.

Did You Try This Recipe?

If you tried this Easy Creamy Spinach and Mushroom Pasta, I’d love to hear how it turned out! Leave a comment and rating below and share your experience. Your feedback helps other readers cook and bake with confidence and inspires me to keep creating and sharing more comforting recipes.

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