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Tender One-Skillet Parmesan Spinach Mushroom Pasta

one-skillet Parmesan spinach mushroom pasta - featured image
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A cozy, easy one-skillet pasta dish featuring sautéed mushrooms, fresh spinach, and creamy Parmesan cheese. Perfect for busy weeknights with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 8 ounces (225g) mushrooms, sliced (cremini or baby bella)
  • 4 cups (120g) fresh spinach, roughly chopped
  • 8 ounces (225g) uncooked pasta (penne or rotini)
  • 3 cups (720ml) vegetable or chicken broth
  • 1 cup (240ml) heavy cream or half-and-half
  • 3/4 cup (75g) grated Parmesan cheese, plus extra for serving
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Handful of fresh basil or parsley, chopped for garnish

Instructions

  1. Prep the Ingredients (5-7 minutes): Wash and slice the mushrooms, roughly chop the spinach, and mince the garlic. Measure out your broth, cream, and cheese so everything’s ready to go.
  2. Heat the Skillet (2 minutes): Place your skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it brown or it’ll turn bitter).
  3. Sauté the Mushrooms (5-6 minutes): Toss in the sliced mushrooms and cook until they release their moisture and start to brown—this brings out their deep, earthy flavor. Stir occasionally to prevent sticking.
  4. Add the Pasta and Broth (2 minutes): Pour in the uncooked pasta, then add the 3 cups of broth. Stir everything together, ensuring the pasta is submerged as much as possible.
  5. Cook the Pasta (10-12 minutes): Bring the mixture to a gentle boil, then reduce heat to medium-low. Let it simmer uncovered, stirring every couple of minutes to prevent sticking. The pasta will absorb the broth and become tender. Keep an eye on the liquid level—if it’s drying out too fast before the pasta is al dente, add a splash of water or broth.
  6. Stir in Spinach and Cream (3-4 minutes): Once the pasta is nearly done, add the chopped spinach and pour in the heavy cream. Stir gently until the spinach wilts and the sauce looks creamy and luscious.
  7. Add Parmesan and Season (2 minutes): Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt, freshly ground black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
  8. Garnish and Serve: Sprinkle chopped fresh basil or parsley on top and serve immediately with extra Parmesan on the side.

Notes

If the sauce seems too thick, add a splash of reserved pasta water or broth to loosen it. Stir frequently to prevent sticking and cook pasta just until al dente. Use freshly grated Parmesan for best melting and flavor. For a dairy-free version, substitute cream with coconut milk and Parmesan with nutritional yeast. Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.

Nutrition

Keywords: one skillet pasta, Parmesan pasta, spinach mushroom pasta, easy dinner, creamy pasta, vegetarian pasta, quick pasta recipe

Find it online: https://cooltastes.com/tender-one-skillet-parmesan-spinach-mushroom-pasta-recipe-easy-and-delicious-dinner-idea/