Here’s a Creamy Spinach & Mushroom Spaghetti that’s simple, comforting, and comes together fast 🍝
(No alcohol, no intense heat—just a smooth, kid-friendly creamy sauce.)
Creamy Spinach and Mushroom Spaghetti
Ingredients
- 8 oz (225 g) spaghetti
- 2 tbsp butter or olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt & black pepper, to taste
- Optional: a pinch of Italian seasoning
Instructions
- Cook pasta
Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain. - Sauté mushrooms
In a large skillet, melt butter over medium heat.
Add mushrooms and cook 5–7 minutes until golden and tender. - Add garlic & cream
Stir in garlic and cook 30 seconds.
Pour in cream and simmer gently 3–4 minutes until slightly thickened. - Add cheese & spinach
Stir in Parmesan until smooth.
Add spinach and cook just until wilted. - Combine
Add spaghetti to the sauce, tossing to coat.
Use a splash of pasta water if the sauce needs thinning. - Season & serve
Season with salt, pepper, and optional Italian seasoning.
Serve warm with extra Parmesan.
Variations
- Extra protein: Add grilled chicken or shrimp
- Lighter version: Use half-and-half or evaporated milk
- Vegan: Use plant cream + nutritional yeast instead of Parmesan
- Cheesy boost: Add mozzarella for extra stretch
If you’d like, I can convert this into a baked pasta, one-pan version, or gluten-free option.
