One-Pot Creamy Spinach and Mushroom Pasta with Parmesan
A quick and comforting one-pot pasta dish with sautéed mushrooms and spinach in a light creamy Parmesan sauce, perfect for weeknights. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs uncooked penne pasta, sliced button mushrooms, (about 5 cups) fresh baby spinach 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz uncooked penne pasta
- 8 oz, sliced button mushrooms
- 5 oz (about 5 cups) fresh baby spinach
- 3, minced garlic cloves
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup half-and-half
- 3/4 cup grated Parmesan cheese
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1/4 tsp, optional red pepper flakes
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- Step 1: In a large deep skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add 8 oz sliced button mushrooms and sauté for 5-6 minutes until browned and their moisture evaporates.
- Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 4 cups vegetable broth and 12 oz uncooked penne pasta. Stir and bring to a boil.
- Step 3: Reduce heat to medium-low and simmer uncovered for 12-14 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Step 4: Stir in 1 cup half-and-half, 5 oz fresh baby spinach, 3/4 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 2-3 minutes until spinach wilts and sauce thickens slightly.
- Step 5: Taste and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley and serve hot.
Equipment for this recipe
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Frequently asked questions
How long does One-Pot Creamy Spinach and Mushroom Pasta with Parmesan 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 Spinach and Mushroom Pasta with Parmesan?
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 uncooked penne pasta from drying out.
Can I substitute ingredients in One-Pot Creamy Spinach and Mushroom Pasta with Parmesan?
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 Spinach and Mushroom Pasta with Parmesan 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 Spinach and Mushroom Pasta with Parmesan 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.
