Creamy Mushroom Spinach Pasta

This creamy mushroom spinach pasta delivers restaurant flavor in a fraction of the time a true weeknight hero dish. In barely fifteen minutes you get a tangle of al dente pasta coated in a lush sauce dotted with sautéd mushrooms and tender spinach—comforting yet light enough for spring. I reach for this when pantry pickings are slim but my cravings for something homey come calling.

I whipped this up first when I was low on groceries and in a rush. It tasted so rich and comforting my husband asked for seconds before I even sat down.

Ingredients

• Extra virgin olive oil: brings fruity depth and helps sauté veggies use a good quality oil for best flavor
• Red onion: adds sweetness and a pop of color look for firm bright bulbs
• Garlic clove: infuses earthy fragrance just lightly crush it to release flavor and remove before serving
• Organic spinach leaves: provide vibrant color and nutrition pick fresh crisp leaves for best results
• White or chestnut mushrooms: create umami richness opt for firm dry mushrooms and halve for even cooking
• Pasta: forms the satisfying base spaghetti works but any shape is fine use bronze cut if possible
• Crème fraîche: gives rich creaminess without being heavy choose a thick variety for better cling
• Mild or mature cheddar: adds melty nuttiness grate cheese fresh for best melt
• Sea salt and black pepper: balance and sharpen flavors use flaky sea salt and freshly ground pepper for depth

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil and add the pasta Cook until al dente usually about eight minutes for spaghetti Taste a minute early for doneness as noodles continue to soften after draining Reserve about a ladle of pasta water then drain well

Prepare the Vegetable Base:

Heat a wide deep pan over medium heat Pour in the olive oil so it shimmers then stir in the finely mined onion mushrooms and lightly crushed garlic This mixture should sizzle gently Sauté for five minutes stirring every minute to ensure nothing browns or sticks you want the veggies softened but not colored

Wilt the Spinach:

Add the spinach leaves to the mushroom mixture Toss with tongs and cover Let the trapped steam tenderize the greens for a minute or two Stir a couple times until the spinach wilts completely and blends with the mushrooms If the pan looks dry add a splash of pasta water

Season and Discard Garlic:

Lift out the garlic clove and discard it Season everything generously with sea salt and fresh black pepper while the veggies are hot so flavors meld Set the pan aside off the heat to prevent overcooking the spinach

Combine Pasta and Sauce:

Tip the drained pasta directly into the pan with the mushroom spinach mixture Spoon in the crème fraîche and grated cheddar Gently toss the noodles so every strand is coated with creamy sauce Add a little reserved pasta water if needed to create a silky texture

Finish and Serve:

Return the pan to low heat for a minute Toss until the cheese melts completely and the sauce thickens Taste and tweak seasoning Feel free to add extra pepper Spoon the hot pasta into bowls and serve right away so the sauce stays glossy

Save This

My favorite part is the way the spinach melts into the sauce It reminds me of cozy Sunday dinners where even picky eaters cleaned their plates Pasta night always brought everyone out of their rooms and around the table

Storage Tips

For maximum creaminess enjoy this dish fresh If you have leftovers scoop them into an airtight container and chill up to two days When reheating use gentle low heat and add a splash of crème fraîche or a bit more cheese and pasta water to return the saucy feel Try not to microwave as it can make the pasta tough

Ingredient Substitutions

Swap in any short pasta like rigatoni or penne if you are out of spaghetti No crème fraîche Use full fat Greek yogurt or a splash of mascarpone Vegan friends can pick a plant based crème fraîche or cashew cream and top with vegan cheddar or Parmesan type cheese

Serving Suggestions

Serve this as a simple main with a crisp green salad or add a side of garlic bread for dunking with the extra sauce If you want extra protein toss in some sliced grilled chicken or crisp pan fried tofu Sprinkle with fresh chives or parsley for a herbal pop

Cultural and Historical Context

This recipe pays tribute to classic northern Italian pastas where wild mushrooms get paired with silky dairy based sauces Italians often stir in local greens for color and flavor I love riffing on this tradition with ingredients from my own market

Common Queries

→ Can I use a different type of pasta?

Yes, penne, fettuccine, or rigatoni all work well. Adjust cook times as needed for different shapes.

→ How do I make this dish vegan?

Substitute the crème fraîche and cheddar with vegan alternatives and use a vegan-friendly pasta for a plant-based option.

→ What mushrooms are best for this preparation?

White or chestnut mushrooms are ideal, but cremini or baby bella varieties can also be used for extra flavor.

→ Can I add protein to this meal?

Grilled chicken, ham, or tofu make excellent additions for more protein and heartiness.

→ How should leftovers be stored?

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Gently reheat with a splash of crème fraîche.