Mushroom and Spinach Penne Pasta

A comforting pasta dish featuring tender penne, golden sautéed mushrooms, fresh spinach, and a rich, velvety Parmesan cream sauce seasoned with garlic and Italian herbs.

Creamy Mushroom and Spinach Penne Pasta is the perfect balance of rich, comforting flavors and wholesome ingredients. Tender penne is coated in a luscious Parmesan cream sauce, complemented by golden sautéed mushrooms, fresh spinach, and aromatic garlic and onions. Quick and easy to prepare, this dish is ideal for a cozy weeknight dinner or a special weekend treat that feels indulgent yet satisfying.

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

Pasta

  • 6 ounces dry penne pasta

Fats and Oils

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Aromatics

  • 2 cloves garlic, minced
  • 1 small onion, finely chopped

Vegetables

  • 8 ounces mushrooms, sliced
  • 4 cups fresh spinach

Dairy

  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Seasonings

  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste

Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.

Sauté the Mushrooms
Heat the olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until golden brown and tender.

Cook the Aromatics
Add the onion and garlic to the skillet with the mushrooms. Cook for 2-3 minutes until the onion is softened and the garlic is fragrant.

Wilt the Spinach
Stir in the fresh spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, stir it in and cook until heated through.

Make the Sauce
Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese and Italian seasoning. Simmer gently for 3-4 minutes until the sauce thickens slightly.

Combine with Pasta
Add the cooked pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.

Season and Serve
Taste the pasta and season with salt and black pepper as needed. Garnish additional Parmesan cheese and fresh parsley or basil if desired.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.

Heat the olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until golden brown and tender.

Add the onion and garlic to the skillet with the mushrooms.

Cook for 2-3 minutes until the onion is softened and the garlic is fragrant.

Stir in the fresh spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, stir it in and cook until heated through.

Reduce the heat to low and pour in the heavy cream.

Stir in the Parmesan cheese and Italian seasoning.

Simmer gently for 3-4 minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.

Taste the pasta and season with salt and black pepper as needed. Garnish with fresh parsley or basil and additional Parmesan cheese if desired.