Rich, velvety, and deeply satisfying—this Creamy Spinach and Mushroom Spaghetti delivers restaurant-worthy comfort with minimal effort. Tender mushrooms, garlicky wilted spinach, and al dente spaghetti are cloaked in a silky, Parmesan-infused cream sauce that clings to every strand.
It’s vegetarian, ready in 20 minutes, and uses just one pot—perfect for weeknights when you crave something indulgent but don’t want the fuss.
Why You’ll Love This Recipe
🍄 Earthy mushrooms + bright spinach = perfect balance
🥣 One pot, 7 ingredients
⏱️ Ready faster than takeout
💚 Packed with veggies (and hidden nutrients!)
🧀 Creamy without heavy cream—uses pasta water + cheese
Ingredients You’ll Need12 oz (340g) spaghetti (or linguine/fettuccine)
2 tbsp olive oil
2 tbsp butter
10 oz (285g) cremini or white mushrooms, sliced
3 cloves garlic, minced
5 oz (140g) fresh baby spinach (about 5 cups loosely packed)
½ cup reserved pasta water
½ cup heavy cream or whole milk
¾ cup freshly grated Parmesan cheese
Salt & black pepper to taste
Optional: Pinch of nutmeg, red pepper flakes, or lemon zest1. Cook the Pasta
Boil spaghetti in salted water until al dente.
Reserve ½ cup pasta water, then drain (keep pot!).
2. Sauté Mushrooms
In the same pot, heat olive oil and butter over medium-high heat.
Add mushrooms in a single layer. Cook 5–7 minutes, undisturbed at first, until golden brown.
Stir in garlic; cook 30 seconds until fragrant.
3. Wilt the Spinach
Add spinach in batches, stirring until just wilted (1–2 minutes).
Season with salt, pepper, and optional nutmeg or red pepper flakes.
4. Make the Creamy Sauce
Reduce heat to low. Pour in heavy cream (or milk) and ½ cup pasta water. Simmer 2 minutes.
Remove from heat. Gradually whisk in Parmesan until smooth and glossy.
5. Combine & Finish
Add cooked spaghetti to the pot. Toss to coat, adding more pasta water if needed.
Stir in lemon zest (optional)—brightens the richness.
Serve immediately with extra Parmesan and cracked black pepper.
