One-Pot Creamy Mushroom Spinach Pasta Primavera

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A single-pot pasta dish with earthy mushrooms, fresh spinach, and a velvety cream sauce. This Italian-inspired one-pot recipe (vegetarian), ready in about 30 minutes, pairs penne pasta, olive oil, cremini mushrooms 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.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 cup, sliced cremini mushrooms
• 1/2 cup, finely diced onion
• 3 cloves, minced garlic
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup, grated Parmesan cheese
• 1/4 tsp nutmeg

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Instructions

1. Step 1: Bring 4 quarts of salted water to a boil in a large pot; cook penne pasta until al dente, about 10 minutes, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a deep skillet over medium heat. Add onions and cook until translucent, about 3 minutes, then add mushrooms and cook for 5 minutes until golden and tender.
3. Step 3: Stir in minced garlic and cook for 1 minute until fragrant, then add fresh spinach and cook until wilted, about 2 minutes.
4. Step 4: Reduce heat to low, stir in heavy cream, reserved pasta water, Parmesan, and nutmeg. Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon, then add cooked pasta and toss until evenly coated.