One-Pot Creamy Spinach and Mushroom Penne
A quick and comforting Italian-inspired pasta dish where penne cooks in a garlic-infused creamy sauce with fresh spinach and mushrooms all in one pot. This italian-inspired one pot (vegetarian) ready in about 30 minutes pairs uncooked penne pasta, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 8 oz white mushrooms, sliced
- 3 cups vegetable broth
- 1 cup half-and-half
- 4 cups fresh baby spinach
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant, then add 8 oz sliced white mushrooms and cook for 5 minutes until they start to brown.
- Step 2: Add 12 oz uncooked penne pasta, 3 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 12 minutes, stirring occasionally until pasta is tender and most liquid is absorbed.
- Step 3: Stir in 1 cup half-and-half and 4 cups fresh baby spinach. Cook for 2-3 minutes until spinach wilts and sauce becomes creamy. Remove from heat and mix in 1 cup grated Parmesan cheese until melted and sauce coats the pasta evenly. Sprinkle 1/4 tsp red pepper flakes for a mild kick, if desired, before serving.
Frequently asked questions
How long does One-Pot Creamy Spinach and Mushroom Penne 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 Penne?
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 Penne?
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 Penne 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 Penne 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.
What others are saying
- ★★★★★
Loved it! Made it for my kids and they devoured it.
- ★★★★★
Amazing! So easy and the whole family asked for seconds.
- ★★★★★
Perfect for a quick dinner, creamy and full of flavor.
