Stovetop Creamy Spinach and Mushroom Penne
Penne pasta tossed in a quick homemade creamy sauce with sautéed mushrooms and fresh spinach, perfect for a comforting Italian-inspired dinner. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, olive oil, white button mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 penne pasta
- 2 tbsp olive oil
- 8 oz white button mushrooms, sliced
- 3 cloves garlic cloves, minced
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and set aside.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced mushrooms and sauté for 5-6 minutes until golden and their moisture evaporates.
- Step 3: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- Step 4: Stir in 4 cups fresh spinach leaves and cook until wilted, about 2 minutes.
- Step 5: Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce heat to low and stir in 3/4 cup grated Parmesan cheese until melted and sauce thickens, about 3 minutes.
- Step 6: Add the cooked penne pasta to the skillet, season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Toss gently to coat the pasta evenly with the sauce. Serve immediately.
Frequently asked questions
How long does Stovetop 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 Stovetop 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 penne pasta from drying out.
Can I substitute ingredients in Stovetop 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 Stovetop 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 Stovetop 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.
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