this Spinach and Mushroom Pasta Perfect for pasta lovers! Filled with mushrooms, sautéed spinach, Italian herbs and tossed in a creamy tomato sauce, it's a mouth-watering bite. Guaranteed to take your weeknight dinners to the next level.
Why you'll love this pasta recipe
If you love pasta night but really want to shake things up with a new recipe, this Herb Spinach Mushroom Pasta is perfect for you.
- Be prepared to be friendly. Make the sauce or cook the pasta ahead of time so you can just throw everything together when you get home.
- Italian style. This easy tomato pasta contains three of the most important Italian herbs: parsley, oregano, and basil.
- Versatile. Add protein, change up the pasta type, or add leftover sautéed vegetables for an easy and convenient dinner.
- Fast. This homemade pasta with creamy tomato sauce takes just 25 minutes to make.
what do you need
Garlic mushrooms paired with sweet tomatoes and sautéed spinach add some Italian flavor to the dish. Scroll to the spinach and mushroom pasta recipe card at the bottom of the post for the exact quantities.
- olive oil- Avocado oil also works.
- garlic – Choose from fresh garlic, garlic paste or garlic powder.
- Portobello Mushrooms – White button mushrooms or mushrooms are both good substitutes.
- Dried parsley – Remove any yellow leaves or stems as they will make the pasta bitter.
- Dried oregano – If you don't have individual dried herbs, replace them all with 1/2 teaspoon Italian seasoning.
- Dried basil – You can use fresh or dried basil.
- Red pepper flakes – Feel free to add cayenne pepper.
- salt and pepper – Kosher salt and fresh black pepper are best.
- spinach – If you are using regular spinach, remove the stems.
- tomato– They can be Roma tomatoes, heirloom tomatoes, or cherry tomatoes.
- crushed tomatoes – I prefer the fire-roasted kind. You can also use canned diced tomatoes.
- cream cheese—— Full fat cream cheese is the best.
- pasta– It can be regular, whole wheat or gluten-free.
How to Make Spinach and Mushroom Pasta
Add the cream cheese until the end to ensure the sauce stays super creamy and silky. Scroll to the bottom of the post to see the full recipe card.
- Bring pasta to a boil. Add the macaroni to a pot of boiling water. Cook until al dente (8-10 minutes) according to package directions. Strain it and set aside.
- Cook the mushrooms. Place the garlic in a large pot with the olive oil. Saute for 30 seconds. Add mushrooms and cook until brown and tender. Add dried herbs, red pepper flakes, salt and pepper.
- Add the remaining vegetables. Add fresh tomatoes and spinach. Stir to combine, cover and sauté the vegetables for another 5 minutes.
- Make the sauce. Add crushed tomatoes and cream cheese. Stir gently and mix until cheese is completely melted. Return the pasta to the pot and stir to combine.
- Serve. Remove the pot from the heat. Serve immediately and enjoy!
Tips and variations
Use any kind of pasta you have on hand and add leftover veggies to this spinach and mushroom pasta to make it a super versatile dinner.
- Add protein. slice Air Fryer Chicken Breasts, Grilled Ribeye Steakor Garlic Herb Grilled Shrimp Make this pasta dinner extra hearty.
- Be prepared in advance. Cook pasta and/or prepare sauce 2 days ahead. You have to stir 1/4-1/2 cup of whole milk into the sauce and heat until creamy again. Mix everything together before dinner.
- Decorate it. Freshly grated Parmesan cheese, fresh parsley or lemon slices can give your dish a more put together look.
- More vegetables. Add leftovers Sautéed Spinach with Garlic and Air Fryer Asparagus is an easy way to reduce food waste. Stir them during the last 5 minutes of cooking.
- Change to pasta. If you don’t want to use macaroni, you can opt for fusilli, rigatoni or bow tie pasta. Long pastas like tagliatelle and lasagna will also work.
- Make it spicy. Add additional red pepper flakes 1/4 teaspoon at a time and stir until sauce becomes spicy. You can also drizzle your favorite chili oil over the pasta.
Storing and reheating leftovers
If you live in a high-humidity area, do not leave it for more than 30 minutes to avoid deterioration.
- refrigerator: Store in an airtight container for up to 4 days.
- To reheat: Sprinkle with 1/2 teaspoon milk and microwave for one minute or until hot. Partially cover the bowl or container with a lid to prevent splatters.
Try simpler pasta recipes
describe
This Spinach and Mushroom Pasta comes together in just 25 minutes and is tossed in a creamy tomato sauce for a mouth-watering bite. Guaranteed to become a favorite!
- Bring a large pot of water to a boil.
- Meanwhile, heat a large skillet to medium-high heat. Add olive oil and minced garlic.
- Saute for 30 seconds and add the chopped mushrooms. Sauté for 8-10 minutes until mushrooms turn brown.
- Add dried parsley, dried oregano, red pepper flakes, dried basil, salt and pepper.
- Next, add the tomato wedges and fresh spinach. Stir, cover and sauté for 5 minutes or until spinach is wilted.
- Next add the crushed tomatoes and cream cheese. Stir until cream cheese melts.
- Add 1 pound of macaroni to the boiling water and cook for 8-10 minutes or until al dente.
- Drain the pasta and stir in the spinach and mushroom tomato sauce.
- Serve!
Nutrition
- Serving size: 1 1/2 cups
- Calories: 313
- sugar: 9 grams
- sodium: 513 mg
- Fat: 14 grams
- Saturated fat: 4 grams
- carbohydrate: 42 grams
- fiber: 5 grams
- protein: 10 grams
- cholesterol: 6 mg
