Creamy Kosher Spinach And Mushroom Pasta

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I’ve been making this creamy spinach and mushroom pasta for years, and it never fails to satisfy. There’s something about the combination of earthy mushrooms and fresh spinach in a rich cream sauce that just works perfectly. The best part? It comes together in under 30 minutes, making it ideal for weeknight dinners when you want something that feels special without the fuss.

The key to this dish is getting the mushrooms properly browned. I use a mix of cremini and shiitake mushrooms because they hold their shape well and have great flavor. You want to cook them in batches so they don’t steam, which would make them soggy. Once they’re golden brown, you’ll have developed those deep, savory flavors that make this pasta so good.

Getting Perfect Mushrooms Every Time

I add the spinach at the very end, just wilting it into the warm cream sauce. Fresh baby spinach works best here because it’s tender and doesn’t need much cooking. The cream sauce itself is simple but elegant, made with heavy cream, garlic, and a touch of white wine for brightness. A generous handful of freshly grated Parmesan brings everything together.

Why Fresh Spinach Makes All the Difference

This pasta pairs beautifully with a simple green salad and some crusty bread. I often serve it alongside roasted vegetables or as part of a larger dairy meal. It’s also wonderful for entertaining because you can prep most of the components ahead of time and just toss everything together at the last minute.

Creamy Kosher Spinach And Mushroom Pasta - Italian-American recipe
I've been making this creamy spinach and mushroom pasta for years, and it never fails to satisfy. There's something about the combination of earthy mushrooms and fresh spinach in a rich cream sauce that just works perfectly. The best part? It comes together in under 30 minutes, making it ideal for weeknight dinners when you want something that feels special without the fuss. The key to this dish is getting the mushrooms properly browned. I use a mix of cremini and shiitake mushrooms because they hold their shape well and have great flavor. You want to cook them in batches so they don't steam, which would make them soggy. Once they're golden brown, you'll have developed those deep, savory flavors that make this pasta so good. I add the spinach at the very end, just wilting it into the warm cream sauce. Fresh baby spinach works best here because it's tender and doesn't need much cooking. The cream sauce itself is simple but elegant, made with heavy cream, garlic, and a touch of white wine for brightness. A generous handful of freshly grated Parmesan brings everything together. This pasta pairs beautifully with a simple green salad and some crusty bread. I often serve it alongside roasted vegetables or as part of a larger dairy meal. It's also wonderful for entertaining because you can prep most of the components ahead of time and just toss everything together at the last minute.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound penne or rigatoni pasta
  • 8 ounces cremini mushrooms sliced
  • 4 ounces shiitake mushrooms stems removed, sliced
  • 5 ounces fresh baby spinach
  • 1 cup heavy cream
  • 3 cloves garlic minced
  • 1/4 cup dry white wine optional
  • 3/4 cup freshly grated Parmesan cheese plus extra for serving
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cremini mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown. Stir and cook another 2-3 minutes. Transfer to a plate.
  3. Add remaining tablespoon oil to the same skillet. Cook shiitake mushrooms the same way, about 5 minutes total. Return cremini mushrooms to skillet and season with salt and pepper.
  4. Add butter to the mushroom skillet and let it melt. Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine if using and let it simmer for 1 minute.
  5. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Add red pepper flakes if using.
  6. Add the drained pasta to the skillet with the cream sauce. Toss to combine, adding pasta water a little at a time if needed to loosen the sauce.
  7. Remove from heat and add fresh spinach, tossing until wilted. Stir in 1/2 cup Parmesan cheese. Taste and adjust seasoning with salt and pepper.
  8. Serve immediately with remaining Parmesan cheese on the side.

Notes

This pasta is best served immediately while the sauce is creamy. Leftovers can be stored in the refrigerator for 2 days and reheated gently with a splash of cream or milk. You can substitute the mushroom varieties based on what's available, but avoid delicate mushrooms like oyster mushrooms that might break apart.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.
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