Spinach Mushroom Pasta Recipe | Joyful Healthy Eats

This spinach mushroom pasta is perfect for the pasta lover! Filled with mushrooms, sauteed spinach, Italian herbs and tossed in a creamy tomato sauce for a swoon-worthy bite. It’s guaranteed to take your weeknight dinners to the next level.

Why You’ll Love This Pasta Recipe

If you love pasta nights but really want to change things up with a new recipe, this herby spinach mushroom pasta is for you.

• Prep-friendly. Make the sauce or boil the pasta in advance so you just have to throw everything together when you get home.
• Italian-inspired. This simple tomatoey pasta has the three most important Italian herbs: parsley, oregano, and basil.
• Versatile. Add protein, change the pasta type, or add leftover sautéed veggies for an easy, convenient dinner.
• Quick. This homemade pasta with creamy tomato sauce is ready in only 25 minutes.

What You’ll Need

Garlicky mushrooms with sweet tomatoes and sautéed spinach give this dish some Italian flair. Scroll to the spinach mushroom pasta recipe card at the bottom of the post for exact amounts.

• Olive oil – Avocado oil works too.
• Garlic – Go for fresh garlic, garlic paste, or garlic powder.
• Portobello mushrooms – White button mushrooms or creminis are good swaps.
• Dried parsley – Remove any yellow leaves or stems because they can make the pasta bitter.
• Dried oregano – If you don’t have the separate dried herbs, swap them all for 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 freshly-cracked black pepper are best.
• Spinach – Remove the stems if you use regular spinach.
• Tomatoes – They can be Roma, heirloom, 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 best.
• Penne – It can be regular, whole-wheat, or gluten-free.

How To Make Spinach Mushroom Pasta

Adding the cream cheese until the very end ensures the sauce stays ultra creamy and silky. Scroll to the bottom of the post for the full recipe card.

• Boil the pasta. Add the penne to a pot of boiling water. Cook it according to package instructions, or until al dente (8-10 minutes). Strain it and set it aside.

• Cook the mushrooms. Add the garlic to a large pan with olive oil. Sautée for 30 seconds. Add the mushrooms and cook them until browned and tender. Stir in the dried herbs, red pepper flakes, salt, and pepper.
• Add the rest of the veggies. Mix in the fresh tomatoes and spinach. Stir to combine, cover the pan, and sautée the veggies for another 5 minutes.

• Make the sauce. Add the crushed tomatoes and cream cheese. Stir gently and mix until the cheese is completely melted. Return the pasta into the pan and mix well.
• Serve. Remove the pan from the heat. Serve immediately and enjoy!

Tips & Variations

Using whichever kind of pasta you have on hand and adding leftover veggies to this spinach mushroom pasta makes it a super versatile dinner.

• Add protein. Sliced Air Fryer Chicken Breast, Grilled Ribeye Steak, or Garlic Herb Roasted Shrimp can make this pasta dinner extra hearty.
• Prep ahead. Boil the pasta and/or prepare the sauce up to 2 days in advance. You’ll have to stir 1/4-1/2 cup whole milk into the sauce and heat it up until creamy again. Mix everything together right before dinner.
• Garnish it. Freshly-grated parmesan cheese, fresh parsley, or a lemon wedge can make your dish look more put together.
• More veggies. Adding leftover Sautéed Garlic Spinach and Air Fryer Asparagus are easy ways to reduce food waste. Stir them in during the last 5 minutes of cooking.
• Swap the pasta. If you don’t want to use penne, go for fusilli, rigatoni, or bow tie pasta. Long pastas like spaguetti and fettuccine work too.
• Make it spicy. Stir in 1/4 teaspoon extra red pepper flakes at a time until the sauce is spicy to taste. You can also drizzle the pasta with your favorite chili oil.

Storing & Reheating Leftovers

Don’t leave it out for more than 30 minutes if you live in a high-humidity area to prevent spoilage.

• Fridge: Place it in an airtight container for up to 4 days.
• To reheat it: Sprinkle it with 1/2 teaspoon milk and microwave for up to a minute or until warm. Partially cover the bowl or container with a lid to prevent splattering.

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