Go Back
Parmesan Spinach Mushroom Pasta Skillet Recipe
Ash Tyrrell

Parmesan Spinach Mushroom Pasta Skillet Recipe

I recently made this Parmesan Spinach Mushroom Pasta Skillet, and I have to say—it quickly became a favorite in my weeknight dinner rotation. The creamy sauce clings perfectly to the pasta, while the fresh spinach and earthy mushrooms give every bite a comforting flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 8 ounces of fettuccine or linguine pasta – I prefer fresh pasta if possible; it cooks faster and absorbs the sauce beautifully.
  • 2 tablespoons olive oil – This adds richness without overpowering the flavors.
  • 1 small onion finely chopped – Gives a mild sweetness; avoid large chunks to keep the texture smooth.
  • 3 cloves garlic minced – Fresh garlic is a must; it adds depth and aroma.
  • 8 ounces mushrooms sliced – I use cremini or white mushrooms; they sauté nicely and soak up flavor.
  • 3 cups fresh spinach – Avoid frozen spinach; it releases too much water and can make the sauce runny.
  • 1 ½ cups heavy cream – For a rich creamy texture. I sometimes substitute half with milk for a lighter version.
  • 1 cup freshly grated Parmesan cheese – Always grate it yourself for the best flavor and melting quality.
  • Salt and black pepper to taste – Season gradually and adjust at the end.
  • ¼ teaspoon red pepper flakes optional – Adds a subtle kick.
  • ½ cup vegetable or chicken broth – Enhances flavor and helps deglaze the pan.

Method
 

  1. Before turning on the stove, chop your onions, mince the garlic, slice the mushrooms, and grate the Parmesan. I find that prepping everything ahead makes the cooking process smoother and less stressful.
  2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain it and set aside, reserving a cup of the pasta water for later.
  3. Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until fragrant, then toss in the mushrooms until they turn golden brown and tender.
  4. Stir in fresh spinach and let it wilt. Pour in heavy cream and broth, stirring to combine. This creates a rich, velvety sauce that clings to the pasta beautifully.
  5. Add the cooked pasta to the skillet and mix thoroughly with the sauce. Gradually stir in Parmesan cheese until melted, adjusting with pasta water if needed for a smoother consistency.
  6. Taste and season with salt, pepper, and red pepper flakes. Serve immediately while hot, garnishing with extra Parmesan or fresh herbs if desired.

Notes

  • I always toast the mushrooms slightly before adding other ingredients to deepen the flavor.
  • Freshly grated Parmesan makes the sauce creamier and richer than pre-grated cheese.
  • If the sauce is too thick, I add a splash of pasta water to achieve the perfect consistency.
  • I like to sauté garlic carefully, so it doesn’t burn and become bitter.
  • For extra flavor, I sometimes finish with a squeeze of lemon juice—it brightens up the dish.