Short Description
One-pot garlic Parmesan pasta with spinach and mushrooms is a creamy, flavorful dish that comes together quickly with minimal cleanup. Loaded with sautéed mushrooms, fresh spinach, and a rich garlic-Parmesan sauce, this comforting pasta is perfect for an easy weeknight dinner.
Why You’ll Love This Recipe
- One-pot meal – Fewer dishes and easy cleanup.
- Rich and creamy – A luscious garlic-Parmesan sauce coats every bite.
- Loaded with veggies – Mushrooms and spinach add texture and nutrition.
- Quick and easy – Ready in under 30 minutes.
- Customizable – Add protein or swap ingredients to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, fettuccine, or linguine)
- Olive oil
- Butter
- Garlic (minced)
- Mushrooms (sliced)
- Fresh spinach
- Vegetable or chicken broth
- Heavy cream or milk
- Parmesan cheese (grated)
- Italian seasoning
- Red pepper flakes (optional for spice)
- Salt and pepper
Directions
- Sauté the mushrooms – In a large pot, heat olive oil and butter over medium heat. Add mushrooms and cook until tender.
- Add garlic and seasonings – Stir in minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook until fragrant.
- Cook the pasta – Pour in broth and bring to a simmer. Add pasta and cook until tender, stirring occasionally.
- Make it creamy – Stir in heavy cream and Parmesan cheese. Simmer until the sauce thickens.
- Add spinach – Stir in fresh spinach and cook for 1-2 minutes until wilted.
- Serve and enjoy – Garnish with extra Parmesan and serve warm!
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Add protein – Toss in grilled chicken, shrimp, or sausage.
- Lighter option – Use milk instead of heavy cream.
- Extra cheesy – Stir in mozzarella for a richer texture.
- Spicy version – Increase red pepper flakes or add a splash of hot sauce.
- Gluten-free option – Use gluten-free pasta.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as the sauce may separate.
- Reheating: Warm on the stovetop over low heat with a splash of broth or milk to loosen the sauce.
FAQs
Can I use canned mushrooms?
Yes, but fresh mushrooms provide better flavor and texture.
What’s the best pasta for this dish?
Fettuccine, penne, or linguine work best for holding the creamy sauce.
Can I make this dairy-free?
Yes! Use coconut milk and dairy-free Parmesan.
How do I make the sauce thicker?
Simmer longer or add a bit more Parmesan cheese.
What can I serve with this pasta?
Pair with a fresh salad, garlic bread, or roasted vegetables.
Can I add white wine?
Yes! Add a splash of white wine while cooking the mushrooms for extra depth.
How do I prevent the pasta from sticking?
Stir frequently and add extra broth if needed.
Can I substitute kale for spinach?
Yes! Kale is a great alternative but may take longer to soften.
How do I keep leftovers from drying out?
Add a little extra cream or broth when reheating.
Can I make this ahead of time?
Yes! Prepare the dish and store it in the fridge. Reheat with a splash of broth or milk.
Conclusion
One-pot garlic Parmesan pasta with spinach and mushrooms is a creamy, satisfying dish that’s easy to make and packed with flavor. Whether you’re cooking for a weeknight dinner or meal prepping, this recipe is sure to be a favorite. Try it today for a quick and delicious meal!
Print
One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-inspired
Description
This One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is creamy, rich, and packed with flavor! Made with tender pasta, sautéed mushrooms, fresh spinach, and a delicious garlic Parmesan sauce, this easy meal is perfect for busy weeknights.
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 8 oz (225g) mushrooms, sliced (cremini or button)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 3 cups vegetable or chicken broth
- 1 1/2 cups milk (or half-and-half for extra creaminess)
- 12 oz (340g) pasta (fettuccine, penne, or spaghetti)
- 3 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter (optional, for richness)
- 1 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics & Mushrooms
- Heat olive oil in a large pot over medium heat.
- Add garlic and onion, sautéing for 2 minutes until fragrant.
- Stir in mushrooms, salt, black pepper, and red pepper flakes. Cook for 5 minutes until mushrooms are tender.
Step 2: Cook the Pasta
- Pour in broth and milk, stirring to combine.
- Add pasta and bring to a gentle boil. Cook uncovered, stirring occasionally, until pasta is al dente and liquid is mostly absorbed (12-15 minutes).
Step 3: Finish with Spinach & Parmesan
- Reduce heat to low and stir in spinach, cooking until wilted.
- Mix in Parmesan cheese and butter, stirring until creamy.
- Taste and adjust seasoning if needed.
Step 4: Serve & Enjoy
- Garnish with fresh parsley or basil and extra Parmesan.
- Serve warm and enjoy with garlic bread or a side salad!
Notes
- Make It Protein-Packed: Add grilled chicken, shrimp, or sausage.
- Dairy-Free Option: Use coconut milk and nutritional yeast instead of Parmesan.
- Storage: Keep in an airtight container for up to 3 days. Reheat with a splash of broth or milk.