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Creamy Spinach Mushroom Pasta

This elegant vegetarian dish is a quick, delicious meal for busy weeknights or special occasions! Made with fresh mushrooms, baby spinach, and a creamy sauce, it’s a simple pasta recipe the whole family will love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 298 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 3/4 pound whole wheat farfalle or pasta of choice use gluten-free to make this recipe gluten-free
  • 2 teaspoons extra virgin olive oil
  • 10 ounces sliced shiitake mushrooms or creminis
  • 1/2 cup chopped shallots
  • 2 cloves minced garlic 
  • 3 cups baby spinach
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 cup white wine or low sodium vegetable broth
  • 1/2 cup half and half
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons chopped flat leaf parsley

Instructions

    Cup of Yum
  1. Cook the pasta according to package instructions.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. When the skillet is hot add in the shallots, garlic, mushrooms, salt and pepper and sauté until the mushrooms are tender, about 5 minutes.
  4. Add in the spinach and sauté until it wilts, about 3 minutes.
  5. Add in the wine and cook 2 minutes or until liquid evaporates, stirring occasionally.
  6. Remove from the heat and stir in the pasta, half and half, parmesan cheese and parsley until everything is combined.
  7. Taste for seasoning and top with more parsley before serving.

Notes

  • SUBSTITUTIONS
  •  
  • STORAGE
  • Store this pasta in your fridge in an airtight container for 3-4 days. 
  • Although the texture of the mushrooms will change a bit after thawing, this pasta can be frozen in a freezer-safe bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating and serving. 
  • Pasta will continue absorbing sauces and flavors as it sits. This means the sauce may not be as creamy or thick when reheating. For best results, reheat in a skillet over medium heat while adding vegetable stock and/or cream to help bring the sauce back together until warmed through and desired texture is reached.
  • Mushrooms: You can substitute with any type of button mushrooms - baby bella are another great choice. 
  • Half and Half: You can substitute with heavy cream. 
  • Storing: Store this pasta in your fridge in an airtight container for 3-4 days. 
  • Freezing: Although the texture of the mushrooms will change a bit after thawing, this pasta can be frozen in a freezer-safe bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating and serving. 
  • Reheating: Pasta will continue absorbing sauces and flavors as it sits. This means the sauce may not be as creamy or thick when reheating. For best results, reheat in a skillet over medium heat while adding vegetable stock and/or cream to help bring the sauce back together until warmed through and desired texture is reached.

Nutrition Information

Calories 298kcal (15%) Carbohydrates 48g (16%) Protein 13g (26%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 13mg (4%) Sodium 163mg (7%) Potassium 397mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1655IU (33%) Vitamin C 6.5mg (7%) Calcium 161mg (16%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 298

% Daily Value*

Calories 298kcal 15%
Carbohydrates 48g 16%
Protein 13g 26%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 163mg 7%
Potassium 397mg 8%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1655IU 33%
Vitamin C 6.5mg 7%
Calcium 161mg 16%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.