Go Back
a wooden spoon scooping out spinach and mushroom pasta

Creamy Mushroom and Spinach Pasta

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
An elegant vegetarian dish made with simple ingredients!
4.75 from 4 votes

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

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

Notes

SUBSTITUTIONS
  • 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. 
 
STORAGE
  • 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

Calories: 298kcal, Carbohydrates: 48g, Protein: 13g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 163mg, Potassium: 397mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1655IU, Vitamin C: 6.5mg, Calcium: 161mg, Iron: 2.8mg
Course: Dinner
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.