One-Pot Creamy Mushroom and Spinach Fusilli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A cozy one-pot fusilli pasta dish simmered with mushrooms and fresh spinach in a creamy garlic sauce. This italian-inspired noodles (vegetarian) ready in about 30 minutes pairs fusilli pasta, olive oil, cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until browned and their moisture evaporates.
  2. Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
  3. Step 3: Pour in 4 cups vegetable broth and 1 cup half-and-half cream. Stir in 10 oz fusilli pasta, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  4. Step 4: Bring mixture to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently for 12-15 minutes until pasta is tender and most liquid is absorbed.
  5. Step 5: Remove from heat and fold in 4 cups fresh baby spinach and 1/2 cup grated Parmesan cheese. Stir until spinach wilts and cheese melts into a creamy sauce.
  6. Step 6: Adjust seasoning with additional salt and pepper if needed. Serve warm garnished with extra Parmesan if desired.

Frequently asked questions

How long does One-Pot Creamy Mushroom and Spinach Fusilli take to make?

Total time is about 30 minutes (10 min prep + 20 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 One-Pot Creamy Mushroom and Spinach Fusilli?

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 fusilli pasta from drying out.

Can I substitute ingredients in One-Pot Creamy Mushroom and Spinach Fusilli?

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 One-Pot Creamy Mushroom and Spinach Fusilli 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 One-Pot Creamy Mushroom and Spinach Fusilli 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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