Creamy Mushroom Spinach Pasta, Full Recipe in 10 Easy Steps

It might sound fancy and complicated, but our creamy mushroom spinach pasta is really one of the easiest recipes you can make. This is a hearty dish perfect as a main because it contains grains (the pasta) as well as leafy greens and protein contained in the mushrooms.

We find mushrooms are very versatile, we have used them in a frittata and in a savory pie, but we can really use them in a wide range of dishes.

Our mushroom spinach pasta is a great way to incorporate mushrooms into your diet and make them delicious. You can have the dish on its own or add a side of fresh salad.

How to Make Creamy Mushroom Spinach Pasta – Ingredients Tips

• The mushrooms. For this version of my creamy mushroom spinach pasta I have used white button mushrooms but you can easily replace them with what you have. For example, for this pasta dish, some fantastic alternative options would be fresh shiitake mushrooms or fresh oyster mushrooms for a more “meaty” result. Portobello and cremini mushrooms work too, but they essentially are the same type of white button.

• The spinach. I have used normal spinach because this is what I had at home and the result was great but probably baby spinach would give a more delicate taste and texture.

• The pasta. I served this hearty sauce once with the short pipe pasta type and once with spaghetti. Both were great, this is a very versatile way to dress your pasta. My pasta was whole-grain but any type is good, refined, or even gluten-free rice or corn pasta.

• The fresh cream. You can use either a regular dairy fresh cream or a vegan, soy or rice-based one. Both work great.

Do you want to try another pasta recipe of ours? Check out this delicious swordfish and cherry tomatoes pasta recipe!

Mushroom and Spinach Pasta – Directions Tips

• Blending tips. To give it the creaminess needed, you can blend a part of the mushrooms once they are cooked. You can do this by removing a part of the mushrooms and blending them in a deep container or directly on the skillet paying attention not to splash them everywhere.

• It can be stored in the fridge for two days. Since these ingredients are enough for four servings and we are two eating in my house, I kept it in the fridge and we had the second half two days later. If you know you are not going to use it immediately, I suggest you remove the excess before adding the fresh cream, the lemon, and (if you use it) the soy sauce. When you need to use it, just revive it in the skillet adding a bit of cooking water of the pasta just to add moisture. Then proceed just like you would on the first day, add the cream, lemon, and pasta and stir.

• Because of the difference in texture between the mushrooms and the spinach, we didn’t make this as a one-pot dish, but if you are in a rush, you can add more water to the mushrooms, add the pasta and cook over low heat keeping adding little water per time until the pasta is cooked, just like we did for our one-pot cannellini pasta. The spinach is to be added at the end when the pasta is al dente.

Nutritional Properties and Benefits

• The mushrooms. Mushrooms are rich in fiber, protein, and antioxidants, and very low in calories so perfect if you are on a weight-loss diet. The dried ones, if dried under the sun, are also one of the rare plant-based sources of vitamin D. Some research has shown mushrooms work as prebiotics, promoting gut health, and they also help maintain a healthy heart. Mushrooms are sponges so it’s particularly important that you eat organic ones. I would also recommend buying those coming from controlled cultivation because there are many poisonous wild mushrooms that can cause pain, vomiting, and even death.

• The spinach. Spinach is a source of iron, but like every iron-rich vegetable, it’s the non-haem type so not much is absorbed by our body compared to the animal heam type. To increase the amount of iron we absorb from plant-based sources, we need to eat it with vitamin C-rich foods. This can be obtained by squeezing some lemon on top as in our mushroom spinach pasta recipe, eating an orange or a kiwi afterward, or even taking a vitamin C supplement. Rich in minerals such as magnesium, calcium, and phosphorus, as well as vitamin K beneficial for bones health, and carotenoids beneficial for healthy eyesight. Due to their high amount of oxalate, if you suffer from kidney stones, you should reduce consumption and consult your doctor first.

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