One-Pot Creamy Mushroom and Spinach Pasta with Parmesan

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and creamy pasta made in one pot featuring earthy mushrooms, fresh spinach, and a rich Parmesan sauce perfect for a weeknight meal. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs olive oil, cremini mushrooms, sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

2 tbsp olive oil
8 oz cremini mushrooms, sliced
3 garlic cloves, minced
1 tsp dried oregano
4 cups vegetable broth
12 oz uncooked penne pasta
4 cups fresh baby spinach
1/2 cup heavy cream
3/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: In a large deep skillet or pot, heat 2 tablespoons olive oil over medium heat. Add 8 ounces sliced cremini mushrooms and sauté for 5-6 minutes until browned and their moisture has evaporated.
Step 2: Add 3 minced garlic cloves and 1 teaspoon dried oregano to the mushrooms and cook for 1 minute until fragrant.
Step 3: Pour in 4 cups vegetable broth and add 12 ounces uncooked penne pasta. Stir well and bring to a boil, then reduce heat to medium-low and simmer uncovered for 12-14 minutes, stirring occasionally, until the pasta is al dente and most of the broth is absorbed.
Step 4: Stir in 4 cups fresh baby spinach, 1/2 cup heavy cream, and 3/4 cup grated Parmesan cheese. Cook for 2-3 minutes until spinach wilts and sauce thickens. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 5: Garnish with 2 tablespoons chopped fresh parsley before serving hot.