Velvety Creamy Mushroom & Spinach Pasta

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luxurious pasta dish with earthy mushrooms, fresh spinach, and a luscious garlic-cream sauce that coats every strand. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs penne pasta, cremini mushrooms, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 620 cal/serving

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Ingredients

8 oz penne pasta
8 oz, sliced cremini mushrooms
3 cups fresh spinach
1 cup heavy cream
4 cloves, minced garlic
1 medium, finely diced shallot
2 tbsp, chopped fresh parsley
1/2 cup, finely grated Parmesan cheese
2 tbsp butter
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 oz penne and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
Step 2: While pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add 1 diced shallot and cook for 2 minutes until soft, then add 4 minced garlic cloves and cook for 30 seconds until fragrant.
Step 3: Add 8 oz sliced mushrooms and cook for 6-7 minutes until golden brown and tender, stirring occasionally. Stir in 3 cups fresh spinach until wilted.
Step 4: Reduce heat to low, then stir in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes until sauce thickens slightly, then stir in 1/2 cup reserved pasta water and 1/2 cup grated Parmesan until melted and creamy.
Step 5: Add drained penne to the sauce, tossing to coat evenly. Stir in 2 tbsp chopped parsley and serve immediately.