If comfort had a flavor, it would taste like this One-Pan Mushroom Spinach Pasta. Creamy, garlicky, and filled with tender sautéed mushrooms and fresh spinach, this dish delivers all the flavor of a restaurant meal — without the mess of multiple pots and pans.
Made entirely in one skillet, this recipe saves time and cleanup while offering incredible depth of flavor. The mushrooms add a rich, earthy base, the spinach brings freshness, and the creamy Parmesan sauce ties it all together in a silky embrace.
It’s cozy, satisfying, and surprisingly simple — ready in under 30 minutes. Whether you’re cooking for a busy weeknight or a cozy night in, this one-pan pasta checks every box: hearty, wholesome, and full of comfort.
Why You’ll Love This One-Pan Mushroom Spinach Pasta
- Made in one pan — minimal cleanup, maximum flavor.
- Creamy, cheesy, and packed with veggies.
- Ready in just 25 minutes.
- Vegetarian-friendly and easily customizable.
- Perfect for busy weeknights or cozy weekends.
Why You Should Try This Recipe
This recipe turns simple ingredients into something extraordinary. The mushrooms caramelize beautifully in butter and garlic, creating a deep umami flavor that pairs perfectly with the light freshness of spinach.
The best part? The pasta cooks right in the creamy sauce, soaking up all that flavor as it simmers — no draining, no extra dishes, no fuss. It’s the kind of meal that tastes indulgent but comes together with weeknight ease.
Ingredients You’ll Need
- 8 oz (225 g) pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups cremini or button mushrooms, sliced
- 2 cups baby spinach
- 2 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon chopped parsley or basil (for garnish)
How to Make One-Pan Mushroom Spinach Pasta (Step by Step)
Step 1: Sauté the mushrooms
In a large skillet, heat olive oil and butter over medium heat. Add sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until they’re golden brown and have released their moisture.
Step 2: Add the garlic
Stir in minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Add liquid and pasta
Pour in the broth and heavy cream. Bring the mixture to a gentle simmer, then add the pasta directly into the pan. Stir to submerge all the noodles.
Step 4: Simmer until tender
Reduce heat to medium-low and let the pasta cook uncovered for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Step 5: Add spinach and cheese
Once the pasta is cooked, stir in the baby spinach until wilted. Add Parmesan cheese, salt, pepper, and red pepper flakes (if using). Stir well until the sauce becomes creamy and coats the pasta beautifully.
Step 6: Garnish and serve
Sprinkle with fresh parsley or basil, and serve immediately with extra Parmesan on top.
Tips for the Best One-Pan Mushroom Spinach Pasta
- Use a wide skillet – It helps the pasta cook evenly in the sauce.
- Don’t overcrowd the mushrooms – Let them brown properly for rich flavor.
- Stir occasionally – Prevents sticking and ensures creamy consistency.
- Use warm broth – Keeps the sauce smooth and prevents curdling.
- Don’t overcook the pasta – It will continue to absorb sauce as it sits.
- Fresh spinach works best – Frozen can be used but drain it well.
- Add cheese off the heat – Prevents clumping and keeps the sauce silky.
- Taste as you go – Adjust salt and lemon juice to your liking.
- For extra creaminess – Add a tablespoon of cream cheese or mascarpone.
- Serve immediately – Creamy sauces are best enjoyed fresh and warm.
Variations & Substitutions
- Protein Boost: Add grilled chicken, shrimp, or crispy bacon bits.
- Vegan Option: Use coconut cream and nutritional yeast instead of dairy.
- Lighter Version: Substitute half-and-half or evaporated milk for cream.
- Herb Lovers: Add thyme, oregano, or Italian seasoning.
- Add Veggies: Toss in peas, roasted cherry tomatoes, or asparagus tips.
- Gluten-Free: Use gluten-free pasta or chickpea pasta.
- Extra Flavor: Add a splash of white wine when sautéing the mushrooms.
- Spicy Twist: Stir in a bit of Cajun seasoning or chili flakes.
- Cheese Swap: Try Asiago, Gruyère, or Romano for different flavor depth.
- Lemon Brightness: Finish with lemon zest or a squeeze of juice for freshness.
What to Serve With One-Pan Mushroom Spinach Pasta
- Garlic bread or cheesy breadsticks
- Simple green salad with lemon vinaigrette
- Roasted vegetables like asparagus or carrots
- Grilled chicken or shrimp for extra protein
- Chilled white wine — Sauvignon Blanc or Pinot Grigio
- Tiramisu or panna cotta for an Italian-inspired dessert
Storage & Reheating Tips
To Store:
Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat:
Reheat on the stovetop over low heat with a splash of cream or broth to revive the sauce. Avoid microwaving for too long — it may dry out the pasta.
To Freeze:
Not ideal for freezing, as the creamy sauce may separate when thawed.
Recipe FAQs
Can I use milk instead of cream?
Yes, but the sauce will be lighter and less rich. Add a bit more cheese for body.
Can I make it vegan?
Absolutely — use coconut cream and skip the Parmesan or use a vegan alternative.
What pasta works best?
Short pasta like penne or farfalle holds the sauce well, but linguine or spaghetti also work beautifully.
Can I add protein?
Yes — cooked chicken, shrimp, or even tofu are great additions.
Can I use frozen spinach?
Yes, but thaw and drain it well to avoid watering down the sauce.
Can I add white wine?
Definitely — a splash adds incredible depth to the flavor.
How do I make it thicker?
Let it simmer a few minutes longer, or stir in extra Parmesan or cream cheese.
Can I double the recipe?
Yes, but use a large pan and extend cooking time slightly.
What if the sauce gets too thick?
Add a few tablespoons of broth or milk to loosen it up.
Can I make it spicy?
Yes — increase the red pepper flakes or add a dash of hot sauce.