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Delicious Parmesan Spinach Mushroom Pasta Skillet

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This creamy Parmesan Spinach Mushroom Pasta Skillet is the perfect one-pan comfort food for busy weeknights. Tender pasta, sautéed mushrooms, and fresh spinach come together in a rich, cheesy Parmesan sauce that feels indulgent yet wholesome. It’s a quick, easy, and tasty vegetarian recipe that everyone will love — cozy, flavorful, and ready in under 30 minutes.

Ingredients

Scale

  • 8 oz pasta (penne, rotini, or fettuccine)

  • 2 tbsp olive oil or butter

  • 3 cups mushrooms, sliced (baby bella or cremini)

  • 1 small onion, finely chopped (optional)

  • 4 garlic cloves, minced

  • 3 cups baby spinach

  • 1 tbsp flour

  • 1 ½ cups milk (whole or 2%)

  • 1 cup vegetable broth

  • ¾ cup freshly grated Parmesan cheese

  • 2 tbsp cream cheese or heavy cream (optional)

  • ¼ tsp red pepper flakes (optional)

  • Salt and black pepper to taste

  • Fresh parsley or basil, for garnish

Instructions

  • Cook pasta: Bring salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water and drain.

  • Sauté mushrooms: In a large skillet, heat olive oil or butter over medium heat. Add mushrooms and cook 4–5 minutes until golden. Add onions if using, and cook until soft.

  • Add garlic and spinach: Stir in garlic for 30 seconds, then add spinach. Cook until wilted, about 2 minutes. Remove mixture from skillet and set aside.

  • Make the sauce: In the same pan, add a drizzle of oil and sprinkle in flour. Stir for 30 seconds, then slowly whisk in milk and vegetable broth. Simmer 3–4 minutes until thickened.

  • Add cheese: Stir in Parmesan and cream cheese. Season with salt, pepper, and red pepper flakes.

  • Combine: Add cooked pasta, mushrooms, and spinach back to the pan. Toss until creamy and well coated. Add a splash of pasta water if needed.

  • Serve: Garnish with parsley or basil and extra Parmesan. Serve warm.

Notes

  • Use freshly grated Parmesan for the smoothest sauce.

  • For vegan: swap dairy with plant-based milk, vegan Parmesan, and vegan butter.

  • Add protein like grilled chicken or shrimp if desired.

  • Leftovers keep for up to 3 days refrigerated; reheat gently with a splash of milk or broth.

Nutrition

Find it online: https://www.wellnesswarrior.org/parmesan-spinach-mushroom-pasta-skillet/