Creamy Mushroom Spinach Penne Recipe

Introduction

This Creamy Mushroom Spinach Penne is a quick and comforting pasta dish perfect for busy weeknights. With tender mushrooms, fresh spinach, and a rich Parmesan cream sauce, it’s both flavorful and satisfying.

Ingredients

• 8 ounces penne pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (such as cremini or button mushrooms)
• 4 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 teaspoon Italian seasoning (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 more minute.
3. Step 3: Add the sliced mushrooms to the skillet and cook for 5-6 minutes until golden brown and tender.
4. Step 4: Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
5. Step 5: Reduce heat to low and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes until slightly thickened.
6. Step 6: Stir in the grated Parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning if using.
7. Step 7: Add the cooked penne pasta to the skillet and toss to coat evenly in the creamy sauce.
8. Step 8: Serve hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream, but the sauce will be less rich.
• Add cooked chicken or shrimp for extra protein.
• Use kale or Swiss chard instead of spinach for a different leafy green twist.
• Fresh mushrooms give the best flavor, but dried mushrooms rehydrated in warm water can work in a pinch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the pasta separately, then combine and reheat just before serving to keep the pasta from absorbing too much sauce.

Can I freeze creamy mushroom spinach penne?

Freezing is possible but not ideal, as the cream sauce may separate. If you do freeze it, thaw slowly in the refrigerator and reheat gently, stirring well to recombine the sauce.

Creamy Mushroom Spinach Penne Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

This Creamy Mushroom Spinach Penne is a comforting and flavorful pasta dish featuring tender mushrooms, fresh spinach, and a rich, creamy Parmesan sauce. Perfect for a quick and satisfying weeknight dinner, it combines simple ingredients with easy cooking techniques to deliver a deliciously smooth and savory meal.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 8 ounces penne pasta
• 1/2 teaspoon Italian seasoning (optional)
• Salt and pepper to taste

Vegetables

• 1 small onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (such as cremini or button mushrooms)
• 4 cups fresh spinach

Dairy and Oils

• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Garnish

• Fresh parsley, chopped (for garnish)
• Additional Parmesan cheese (optional)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set it aside.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Add the sliced mushrooms and cook for 5-6 minutes until they are golden brown and tender.
3. Add Spinach and Cream: Stir fresh spinach into the skillet and cook until wilted, about 2-3 minutes. Reduce the heat to low, pour in the heavy cream, and stir to combine. Let the mixture simmer for 2-3 minutes until slightly thickened. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt, pepper, and Italian seasoning if using.
4. Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the creamy sauce. Toss well to coat the pasta evenly.
5. Serve: Serve the creamy mushroom spinach penne hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.

Notes

• For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
• You can add grilled chicken or shrimp for additional protein.
• Use gluten-free pasta to make this dish gluten-free friendly.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
• Fresh spinach can be substituted with baby kale or Swiss chard for a different green flavor profile.

Keywords: creamy mushroom spinach penne, creamy pasta recipe, easy pasta with mushrooms and spinach, Italian pasta dinner, vegetarian pasta recipe