Few things are more comforting than a delicious bowl of pasta and this Creamy Mushroom and Spinach Pasta is just that. It has penne pasta, with pan-fried garlic mushrooms, in a rich and creamy spinach, Parmesan and crème fraîche sauce.
It is no secret that I love pasta. It's the perfect supper when you are low on energy and time - whether that be a super speedy Pasta al Pesto in the summer or a warming Weeknight Sausage Ragu in the depths of winter. This Creamy Mushroom and Spinach Pasta is up there among my favourites… It is so quick and easy, making it perfect for a busy weeknight but is equally delicious as a working-from-home lunch. It is also super versatile, you can switch up the pasta to use up what you have in your cupboards, throw in all sorts of cheeses, and add extra veggies and herbs to the deliciously creamy sauce to really make this dish your own.
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Why you will love this recipe:
- It is super comforting and full of flavour thanks to the creamy, tangy crème fraîche, garlicky mushrooms and umami-rich cheesy Parmesan.
- It is ready in under 30 minutes making it the perfect quick lunch or midweek meal when you are tired, hungry and want supper on the table fast.
- It is so versatile - you can switch up the pasta, add extra vegetables to the sauce (I often add peas), and/or use different cheeses to ring the changes and make the most of what you have already.
- It can easily be adapted for vegetarians and vegans.
Ingredients:
See recipe card for the exact recipe with a full list of ingredients and measurements
Shallots - these have a milder flavour than white onions which allows the other flavours to shine.
Garlic - I find one clove of garlic is the perfect amount for a subtle garlic flavour. You can add more if you like your garlic to come through more strongly. If you don’t have any fresh garlic, you could use garlic granules or a dollop of garlic paste.
Chestnut mushrooms - I love chestnut mushrooms, but you could use button or white mushrooms. If you fancy splashing out on exotic mushrooms, chanterelle, shiitake or oyster mushrooms would be good.
Penne pasta - I always have a packet of penne in the cupboard. It cooks quickly and works perfectly in this dish.
Baby spinach - I love the slightly sweeter flavour of baby spinach. It adds a burst of colour and flavour to this dish. You could use defrosted frozen spinach - but make sure you remove all the water.
Crème fraîche - this brings richness and helps create the deliciously creamy texture. Opt for full-fat for best results.
Parmesan - or use Pecorino, Grana Padano, or any Italian hard cheese. I've used cheddar before too and that was also delicious.
Freshly grated nutmeg - this adds a warming, nutty flavour to the pasta. You don’t need much as a little goes a long way. A pinch of ground nutmeg also works.
Substitutions and Variations:
Shallots: although shallots have a milder flavour, you could use a white or red onion if you prefer.
Make it spicy: if you wanted to add a bit of heat, you could sprinkle in a generous pinch of dried chilli flakes.
Herbs: I love adding some finely chopped rosemary or thyme with the mushrooms, or sprinkling with roughly chopped coriander or parsley, or thinly sliced chives just before serving. If you don’t have any fresh herbs, a pinch of dried thyme, oregano, rosemary, mixed herbs or herbes de provence will also be delicious.
Parmesan: you could swap for another strong hard cheese - Pecorino works really well. Gruyère would add a delicious nutty flavour. Cheddar is also a good option.
Penne pasta: you could use pretty much any shape of pasta - dried or fresh.
Meat: this Creamy Mushroom and Spinach Pasta is delicious topped with a pan-fried or roasted chicken breast or with leftover roast chicken stirred through. You could fry off some pancetta or bacon lardons and stir them through the sauce, or sprinkle on top, for a smoky, salty flavour.
Crème fraîche - although I have only tested this with cème fraîche, try with full-fat cream cheese, mascarpone or even garlicky, herby Boursin. If making for vegans, opt for the plant-based options.
Lemon zest: grating over the zest of a lemon just before serving, or tossing it through when you add the pasta, brings a really refreshing flavour that cuts through the richness of the crème fraîche and really lifts the dish.
Truffle: for a touch of luxury, I like to drizzle over a little truffle oil just before serving.
Cooking Tips:
- Al dente: cook the pasta until it is ‘al dente’ (meaning ‘to the bite’). It should still be firm when you bite into a piece, but not chalky. Remember that it is going to be cooked for a minute or so as it is tossed through the creamy sauce.
- Pasta water: get into the habit of saving the pasta water when you drain your pasta. A few splashes will really transform your sauces and take your pasta dishes to the next level.
Frequently Asked Questions:
As the pasta cooks in the boiling water, it releases starch - thus creating a starchy pasta water. When you add this to your pasta sauces, it helps to bind and thicken them. If you have a buttery or oily sauce, it will help them become creamy and non-greasy. Put simply, adding a splash of pasta cooking water to your sauce will help you create the most delicious, silky smooth, pasta sauce.
Yes! It is vegetarian-friendly if you check your Parmesan is vegetarian friendly. Then all you need to make it suitable for vegans is opt for a vegan crème fraîche. Oatly has a Creamy Oat Fraiche which I suspect would work really well - or you could try using Boursin Plant-Based for a delicious garlic and herb twist.
Any leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days. Reheat in the microwave for around 2 minutes or until piping hot.
I wouldn't recommend freezing as it's best made fresh. The pasta can turn a grainy texture. Since it only takes 25 mins, it's a quick one anyway!
You can fry the shallots, garlic and mushrooms a few hours earlier but I wouldn't recommend making the whole sauce in advance as the pasta water is a key ingredient and you need the pasta to be boiling for that. If you want to fry the mushrooms in advance, follow steps 1 & 2 then transfer to a bowl and cover with clingfilm. Place in the fridge. When ready to use, place back in a frying pan, heat up again and then add the spinach and continue on at step 3.
Other recipes you may enjoy:
If you are looking for another deliciously creamy pasta recipe, my Boursin Tomato Pasta, my Marry Me Chicken Pasta and One Pan Pasta with Peas are all ones to try.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintCreamy Mushroom and Spinach Pasta
This Creamy Mushroom & Spinach Pasta is my weeknight go to. magine perfectly cooked penne, with pan-fried garlic mushrooms, in a rich and creamy spinach, Parmesan and crème fraîche sauce. Simply delicious…
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Pasta
- Method: Stove Top
- Cuisine: English
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 2 banana shallots, finely sliced
- 1 large garlic clove, finely sliced
- 250g chestnut mushrooms, finely sliced
- 200g penne pasta
- 100g baby spinach, washed
- 100g crème fraîche
- 40g Parmesan, grated (check package if vegetarian, if needed)
- ¼ tsp freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the oil in a medium-sized non-stick frying pan set over a medium heat. Once hot add the shallots and cook for about 5 minutes, stirring often, until starting to soften.
- Add the garlic and cook for about 1 minute, stirring to ensure it doesn’t catch and burn. Add the mushrooms and cook for another 10-12 minutes, stirring often.
- Meanwhile, bring a well salted saucepan of water to the boil, add the pasta and cook for 1 minute less than the packet instructions. Drain well, reserving the pasta water.
- Add the spinach leaves to the mushrooms and cook for 2 minutes, stirring until wilted. Increase the heat and stir in the crème fraîche. Add 2 tablespoon of the reserved pasta water and half the Parmesan. Mix well to form a smooth and creamy sauce.
- Add the drained pasta and stir everything together - the pasta should be coated in the creamy, silky sauce. Add more pasta water and/or crème fraîche as needed.
- Add the nutmeg and season to taste.
- Spoon into bowls and sprinkle with the remaining Parmesan. Season generously with pepper and serve.
Notes
To store: Any leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days.
To reheat: Reheat in the microwave for around 2 minutes or until piping hot.
To freeze: I wouldn't recommend freezing as it's best made fresh. The pasta can turn a grainy texture. Since it only takes 25 mins, it's a quick one anyway!
Make Ahead: You can fry the shallots, garlic and mushrooms a few hours earlier but I wouldn't recommend making the whole sauce in advance as the pasta water is a key ingredient and you need the pasta to be boiling for that. If you want to fry the mushrooms in advance, follow steps 1 & 2 then transfer to a bowl and cover with clingfilm. Place in the fridge. When ready to use, place back in a frying pan, heat up again and then add the spinach and continue on from step 3.
Pasta: you could swap the penne for any dried pasta of your choice. Fresh pasta, like linguine or spaghetti, would also be delicious - just remember to adjust the weight and cooking time accordingly.
Make it plant-based: you can easily make this Creamy Mushroom and Spinach Pasta veggie friendly by using a vegetarian alternative to Parmesan - I like Gran Moravia, but a strong Cheddar would be equally tasty. Go one step further and make it vegan by using a vegan crème fraîche too.
Pangrattato: if you want to add a bit of texture, sprinkle with a pangrattato (fried herby breadcrumbs) before serving. I love adding different herbs or lemon zest to the breadcrumbs to add extra flavour.
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