Creamy Lemon Mushroom Penne with Fresh Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting one-pot pasta that transforms pantry staples into a vibrant, restaurant-worthy meal with earthy mushrooms and bright lemon notes. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs dried penne, olive oil, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil; add 12 oz dried penne and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until golden brown and tender, stirring occasionally.
  3. Step 3: Add 4 minced garlic cloves to the skillet and sauté for 1 minute until fragrant, then stir in 4 cups fresh spinach until wilted completely.
  4. Step 4: Reduce heat to medium, add 2 tbsp lemon juice, 1/2 cup heavy cream, and 1/2 cup grated parmesan, stirring until the sauce thickens and coats the back of a spoon.
  5. Step 5: Add the drained penne to the skillet, tossing to coat, and stir in 1/2 cup reserved pasta water if the sauce is too thick. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes until well combined.

Frequently asked questions

How long does Creamy Lemon Mushroom Penne with Fresh Spinach take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Lemon Mushroom Penne with Fresh Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried penne from drying out.

Can I substitute ingredients in Creamy Lemon Mushroom Penne with Fresh Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Lemon Mushroom Penne with Fresh Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Lemon Mushroom Penne with Fresh Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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