Stovetop Cheesy Spinach and Mushroom Pasta
Tender pasta tossed with sautéed spinach, mushrooms, and a creamy cheese sauce for a quick and comforting meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, olive oil, sliced white button 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 white button mushrooms
- 3 cups fresh spinach
- 3, minced garlic cloves
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz penne pasta and cook for 10-12 minutes until al dente. Drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 cup sliced mushrooms and sauté for 5 minutes until golden and moisture evaporates.
- Step 3: Add 3 minced garlic cloves and 3 cups fresh spinach to the skillet, cooking for 2-3 minutes until spinach wilts and garlic is fragrant.
- Step 4: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir continuously for 1 minute to cook the flour.
- Step 5: Gradually pour in 1 1/2 cups milk while stirring to prevent lumps. Cook over medium heat for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Step 6: Stir in 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese until melted and smooth.
- Step 7: Add the drained pasta to the skillet and toss to combine with the sauce and vegetables. Season with 1 tsp salt and 1/2 tsp black pepper. Serve warm.
Frequently asked questions
How long does Stovetop Cheesy Spinach and Mushroom Pasta 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 Stovetop Cheesy Spinach and Mushroom Pasta?
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 penne pasta from drying out.
Can I substitute ingredients in Stovetop Cheesy Spinach and Mushroom Pasta?
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 Stovetop Cheesy Spinach and Mushroom Pasta 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 Stovetop Cheesy Spinach and Mushroom Pasta 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.
