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One-Pot Creamy Garlic Mushroom Pasta with Spinach

A close-up of creamy mushroom pasta tossed with wilted spinach and topped with grated Parmesan cheese.

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Whip up this incredibly satisfying, creamy mushroom pasta in one pot! It is packed with earthy mushrooms, fresh spinach, and savory Parmesan, making it the perfect quick weeknight dinner.

Ingredients

Scale
  • 12 oz spaghetti or linguine
  • 1 tablespoon olive oil
  • 1 pound cremini or button mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 3 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 to 7 minutes.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant. Season with salt and pepper.
  3. Add the dry pasta, vegetable broth, and heavy cream to the pot. Stir everything together well.
  4. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid is absorbed into a sauce.
  5. Remove the pot from the heat. Stir in the Parmesan cheese until the sauce is smooth and creamy.
  6. Add the fresh spinach and stir until it wilts into the sauce, about 1 to 2 minutes.
  7. Serve immediately. Top each serving with extra grated Parmesan cheese. This recipe is a great alternative to complicated meal planning.

Notes

  • For a richer flavor, substitute half the vegetable broth with dry white wine and let it cook down before adding the cream.
  • If you are looking for easy weeknight meals, this recipe saves cleanup time.
  • If you want to explore other options, check out our Pinterest account for more quick dinner ideas.

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