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Creamy mushroom and spinach pasta

A comforting meatless dish loaded with flavors that will satisfy your body and soul... Earthy, creamy and bright in flavor and color. A perfect fall dish!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish
Cuisine: American, French, Italian, Mediterranean
Keyword: garlic, mushrooms, onion, parmesan, pasta, shallots, spinach, vegetarian
Servings: 4
Calories: 682kcal
Author: Veronique Eichler




  • Cook pasta in salted water according to package directions for al dente.
  • While pasta water is heating, chop onion, shallots, garlic and slice mushrooms.
  • Heat 2 tbsp olive oil on medium high heat in a 5 qt saute pan.
  • Add onion, shallots and garlic.
  • Add salt, stir and cook until translucent.
  • Add mushrooms, and cook until all liquids have evaporated ((about 8 minutes), stirring frequently.
  • Add white wine, cook until almost completely reduced (there should be about 1/4 cup of liquid left in the pan)
  • At this point, add pasta to boiling water while you finish the mushroom sauce.
  • Add spinach to the pan with the mushrooms, stir and cook until wilted.
  • Add shredded cheese, heavy cream and freshly ground pepper. Cook until slightly thickened
  • Drain pasta and add to the sauce. Stir and cover, turn off the heat and let it rest for 2 to 5 minutes so that the pasta absorbs some of the flavors.
  • Serve garnished with chopped parsley.



Calories: 682kcal | Carbohydrates: 57g | Protein: 24g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 1030mg | Potassium: 896mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4689IU | Vitamin C: 22mg | Calcium: 392mg | Iron: 3mg