One-Pot Creamy Spinach Mushroom Pasta

There’s a special kind of magic that happens when you can get a from-scratch, comforting dinner on the table with just one pot. Am I right? This One-Pot Creamy Spinach Mushroom Pasta is my go-to answer for those nights when time is short but the craving for something truly delicious is huge. It’s the kind of easy meal that feels a little fancy but is honestly so simple to pull together. With earthy mushrooms, fresh spinach, and a luxuriously creamy sauce that clings to every strand of pasta, this dish is a hug in a bowl. Less time washing dishes and more time enjoying your family? That’s a win in my book.

Why You’ll Love This

I’ll give you three great reasons to make this your new favorite weeknight dinner. First, it’s a true one-pot wonder. You cook the pasta right in the sauce, which means maximum flavor and minimum cleanup. It’s a lifesaver for busy schedules. Second, it’s packed with wholesome ingredients. You’re getting your greens from the spinach and a nice earthy flavor from the mushrooms, all wrapped up in a creamy sauce that doesn’t feel heavy. And third, it’s incredibly flexible. Don’t have cremini mushrooms? Use what you have. Need to make it vegetarian? You easily can. This recipe is here to work for you, not the other way around. It’s a crowd-pleasing, family-friendly dinner that’s so, so comforting.

Ingredients You’ll Need

• 12 ounces fettuccine or linguine: Their broad surfaces are perfect for holding onto the creamy sauce.
• 2 tablespoons olive oil: For sautéing our veggies to perfection.
• 1 yellow onion, diced: Adds a sweet, savory base to the dish.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 16 ounces cremini mushrooms, sliced: They bring a wonderful meaty texture and deep flavor.
• 4 cups vegetable broth: This forms the base of our cooking liquid and sauce.
• 1 cup heavy cream: Creates the rich, luxurious creamy texture we all love.
• 5 ounces fresh baby spinach: Wilted in at the end for a pop of color and nutrition.
• 1/2 cup grated Parmesan cheese, plus more for serving: Adds a salty, nutty complexity.
• 1 teaspoon Italian seasoning: A simple blend that delivers big herby flavor.
• 1/2 teaspoon red pepper flakes (optional): For just a hint of gentle heat.
• Salt and black pepper to taste: To make all the flavors pop.

Let’s Get Cooking Step by Step

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 4-5 minutes.
2. Add the minced garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and turned a beautiful golden brown, about 7-8 minutes. This step is key for building that deep, savory flavor.
3. Pour in the vegetable broth and use your spoon to scrape up any of those yummy browned bits from the bottom of the pot. Those bits are pure flavor gold!
4. Add the uncooked pasta, Italian seasoning, and a good pinch of salt and pepper. Gently push the pasta down so it’s mostly submerged in the liquid.
5. Bring the pot to a boil, then immediately reduce the heat to a steady simmer. Cook, stirring frequently to prevent sticking, for about 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
6. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until everything is beautifully combined and creamy.
7. Finally, add the fresh spinach in handfuls, stirring until it’s just wilted and bright green, which should take about 2 minutes. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if you like.
8. Serve immediately, garnished with an extra sprinkle of Parmesan cheese. So good.

Cooking Tips For Perfect Pasta

• Don’t skip browning the mushrooms. Let them sit for a minute without stirring to get a good sear—this adds a ton of flavor you just can’t get otherwise.
• Stir frequently once the pasta is simmering. This helps it cook evenly and prevents it from gluing itself to the bottom of your pot.
• The pasta will continue to absorb liquid as it sits. If your dish seems a little too thick when you’re ready to serve, just stir in a splash of broth or cream to loosen it up.
• Use a pot that’s large enough to give you plenty of room to stir. It makes the process so much easier.
• Season as you go! Tasting at the end and adjusting with salt and pepper is the secret to restaurant-quality flavor at home.
• And remember, the pasta should be al dente—meaning it still has a slight bite to it—when you take it off the heat, as it will soften a touch more in the hot sauce.

Variations & Substitutions

This recipe is a fantastic blueprint, so feel free to get creative based on what’s in your fridge or your dietary needs. For a protein boost, stir in some shredded rotisserie chicken, a can of drained and rinsed white beans, or even some sliced smoked turkey sausage when you add the cream. Not a fan of mushrooms? You could use diced zucchini or yellow squash instead. To make it dairy-free, swap the heavy cream for full-fat canned coconut milk and use a vegan Parmesan alternative. If you only have dried pasta, that’s fine too—just note that different shapes might need a minute or two more or less cooking time, so keep an eye on it. Honestly, if you’re not a spinach person, kale (with the tough stems removed) works beautifully here too.

Serving Ideas & Pairings

This creamy pasta is a complete meal all on its own, but I love serving it with a simple side salad dressed with a tangy vinaigrette to cut through the richness. A loaf of crusty garlic bread is also never a wrong answer for sopping up any extra sauce. For a real cozy night in, a light, crisp white wine like a Pinot Grigio or Sauvignon Blanc pairs wonderfully. And if you’re looking for more easy dinner ideas, this dish fits right into a rotation of other quick weeknight dinners like sheet pan sausages and veggies or a simple turkey chili.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Be aware that the pasta will continue to absorb the sauce, so it will be much thicker when chilled. The best way to reheat it is in a skillet over medium-low heat with a small splash of broth, water, or cream. Stir it frequently until it’s warmed through. You can also reheat single portions in the microwave, stopping to stir every 30 seconds. I don’t recommend freezing this one, as the creamy sauce can separate and the pasta can become mushy when thawed.

Frequently Asked Questions

• Can I use a different type of pasta? Absolutely! Short pasta like rigatoni or penne works great too. Just try to stick to a shape that will hold the sauce well. You may need to adjust the cook time slightly based on the package directions.
• Is this one of those healthy dinner recipes? I’d call it a balanced meal. You’re getting veggies from the mushrooms and spinach, and you can control the richness with the amount of cream and cheese. It’s a great option for healthy dinner ideas that don’t sacrifice flavor.
• My sauce is too thin. What did I do wrong? No worries! This happens sometimes. Just let it simmer for another minute or two off the heat—it will thicken up as it sits. You can also stir in an extra tablespoon of grated Parmesan to help tighten it up.
• How can I make this one of my cheap dinners for a family? This recipe is already pretty budget-friendly! To make it even more economical, use white button mushrooms instead of cremini and consider adding a can of inexpensive white beans for extra protein and stretch.