Creamy Mushroom and Spinach Pasta

Earthy mushrooms and wilted spinach swirl in a light garlic-parmesan cream sauce cloaking al dente pasta. This wholesome one-pan dinner delivers restaurant decadence with half the calories—velvety comfort ready in 20 minutes flat.

Why You’ll Love This Recipe

This creamy mushroom and spinach pasta proves healthy can taste outrageously indulgent. Meaty mushrooms release deep umami while baby spinach sneaks in iron and vibrancy, all bound in a silky sauce made lighter with Greek yogurt and just enough Parmesan for that irresistible pull. One skillet means minimal cleanup, and the entire dish comes together faster than boiling water twice. It’s naturally vegetarian, easily veganized, and adaptable to whatever pasta shape lurks in your pantry. Kids devour the familiar creaminess, adults appreciate the sophisticated depth, and leftovers reheat silkily for next-day lunch goals. Weeknight luxury without the guilt—your new rotation staple.

Recipe Tips and Tricks

• Sauté Mushrooms Dry → Evaporates moisture for golden sear.
• High Heat First → Then lower to build sauce gently.
• Reserve Pasta Water → Adjusts creaminess perfectly.
• Yogurt Temper → Prevents curdling in hot pan.
• Spinach Wilting → Add off-heat to retain color.
• Parmesan Rind → Simmer for bonus flavor (optional).
• Garlic Timing → Add after mushrooms to avoid burning.
• Finish Fresh → Lemon zest brightens everything.

Yield: 4 Servings

Creamy Mushroom and Spinach Pasta

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Silky mushroom-spinach pasta in light Greek yogurt cream—healthy indulgence in 20 minutes.

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Ingredients

• ½ cup freshly grated Parmesan + extra
• ½ cup full-fat Greek yogurt
• ½ tsp lemon zest
• 1 cup vegetable broth
• 1 medium shallot, finely diced
• 1 tbsp olive oil
• 12 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 5 oz baby spinach
• 8 oz short pasta (penne, fusilli)
• Salt & pepper to taste

Instructions

1. Prep Station → Slice mushrooms, mince garlic, dice shallot, measure yogurt—set pasta water to boil with generous salt.
2. Mushroom Sear → Heat olive oil in large skillet over high; add mushrooms in one layer—let sit 3 minutes undisturbed until golden.
3. Soften Aromatics → Lower to medium; add shallot and garlic—sauté 1 minute until translucent and fragrant.
4. Deglaze Magic → Pour in vegetable broth; scrape brown bits—reduce by half for concentrated flavor (2 minutes).
5. Pasta Timing → Drop pasta in boiling water; cook 1 minute shy of package—reserve 1 cup starchy water.
6. Creamy Base → Remove skillet from heat 30 seconds; whisk in Greek yogurt until smooth (no curdling).
7. Cheese Melt → Return to low heat; stir in Parmesan gradually—sauce will thicken silkily.
8. Spinach Wilting → Toss in baby spinach off-heat; residual warmth collapses leaves perfectly.
9. Pasta Union → Drain pasta; add to skillet with splash reserved water—toss until glossy and clinging.
10. Bright Finish → Grate lemon zest over top; taste for salt/pepper—serve with extra Parmesan clouds.

Notes

• Dry-sauté mushrooms first—no oil until golden.
• Temper yogurt off-heat to prevent splitting.
• Reserved pasta water is your sauce adjuster.
• Fresh Parmesan > pre-grated for smooth melt.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 308Total Fat 11gSaturated Fat 6gUnsaturated Fat 6gCholesterol 30mgSodium 731mgCarbohydrates 35gFiber 4gSugar 7gProtein 19g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms → 12 oz cremini or mixed; sliced for meatiness.
• Baby Spinach → 5 oz; tender, no chopping needed.
• Pasta → 8 oz short shapes (penne, fusilli); holds sauce.
• Greek Yogurt → ½ cup full-fat; creamy tang without heavy cream.
• Parmesan → ½ cup freshly grated; nutty binding power.
• Garlic → 4 cloves minced; aromatic backbone.
• Shallot → 1 medium; sweeter than onion.
• Vegetable Broth → 1 cup; builds light sauce base.
• Olive Oil → 1 tbsp; healthy fat for sauté.
• Lemon Zest → ½ tsp; bright finish.

Variations and Substitutions

• Protein Boost → Grilled chicken, shrimp, or white beans.
• Vegan → Cashew cream + nutritional yeast.
• Gluten-Free → GF pasta; same cook time.
• Dairy-Free → Coconut yogurt + vegan Parm.
• Greens Swap → Kale, arugula, or Swiss chard.
• Mushroom Upgrade → Porcini, oyster, or wild mix.
• Spicy Kick → Red pepper flakes or Calabrian chili.
• One-Pan Bake → Top with breadcrumbs and broil.

Storage Options

• Refrigerator → Airtight container up to 3 days.
• Freezer → Sauce only (no pasta); up to 2 months.
• Reheating → Stovetop with splash milk or water.

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Until you can read, Chinese Cabbage with Mushrooms in Black Bean Sauce