Spinach Mushroom Pasta Skillet Recipe
Cozy one-skillet pasta with garlicky mushrooms, tender spinach, and a silky Parmesan cream sauce. Weeknight-friendly and ready fast.
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Servings:
Ingredients
Main Ingredients
- 10 oz penne pasta rotini or fusilli also work
- 1.5 tbsp olive oil
- 1 tbsp unsalted butter
- 10 oz sliced cremini mushrooms baby bella or white button mushrooms
- 0.75 cup diced yellow onion
- 2 tsp minced garlic
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes use less for mild heat
- 1.5 cup low-sodium vegetable broth chicken broth works too
- 0.5 cup heavy cream use half-and-half for lighter sauce
- 4 cup baby spinach lightly packed
- 0.75 cup finely grated Parmesan cheese plus more for serving
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt to taste
- 0.5 tsp ground black pepper to taste
- 0.25 cup chopped fresh parsley optional garnish
Instructions
Preparation Steps
- Boil a large pot of salted water. Cook pasta until just al dente, then drain.
- Heat olive oil and butter in a wide skillet over medium-high heat.
- Sauté mushrooms until browned and their liquid cooks off, about 5–6 minutes.
- Stir in onion and cook until softened and translucent, about 3 minutes.
- Add garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.
- Pour in broth and scrape the pan. Simmer 2–3 minutes to reduce slightly.
- Stir in cream, then add the cooked pasta. Toss to coat evenly.
- Fold in spinach and cook until just wilted, 1–2 minutes.
- Remove from heat. Mix in Parmesan and lemon juice. Season with salt and pepper. Garnish with parsley.
Notes
Variation: Swap half the mushrooms for sliced zucchini, or add cooked shredded chicken for extra protein. For a lighter sauce, use half-and-half and a splash more broth. Storage: Refrigerate up to 3 days; reheat gently with a spoonful of broth or cream to loosen.
This recipe is an original creation inspired by classic Spinach Mushroom Pasta Skillet Recipe flavors. All ingredient ratios and instructions are independently developed.