Protein Power – Add cooked chicken, prawns, or crispy bacon for a heartier meal.
Mushroom Medley – Try a mix of different mushrooms like shiitake, portobello, or oyster mushrooms for extra flavour.
Lighter Version – Use half and half or evaporated milk instead of heavy cream for a lighter sauce.
Herb Garden – Add fresh thyme, oregano, or basil along with the parsley for extra herb flavour.
Sun-Dried Tomato Twist – Stir through some chopped sun-dried tomatoes for a Mediterranean touch.
Dairy-Free Option – Use coconut cream and nutritional yeast instead of dairy cream and Parmesan.
Expert Tips
Don’t crowd the mushrooms – Cook them in batches if needed so they caramelise properly rather than steaming.
Save some pasta water – Keep a cup of the starchy pasta cooking water to help adjust the sauce consistency if needed.
Fresh spinach works best – Baby spinach wilts down beautifully and has the best texture for this dish.
Grate your own Parmesan – Pre-grated cheese doesn’t melt as smoothly as freshly grated.
Don’t let the cream boil – Keep it at a gentle simmer to prevent the sauce from breaking.
Taste and adjust – Season well with salt and pepper – it makes all the difference to the final flavour.
Serve immediately – This pasta is best enjoyed straight away while the sauce is silky and perfect.
FAQs
Can I use frozen spinach instead of fresh?
Fresh spinach works best for texture and flavour, but if you use frozen, make sure to thaw it completely and squeeze out all the excess water before adding it to the pan.
What other pasta shapes work well?
Any short pasta works beautifully – penne, rigatoni, fusilli, or even spaghetti. Just choose something that will hold onto that gorgeous creamy sauce.
Can I make this dish ahead of time?
While it’s best served fresh, you can reheat leftovers gently on the stovetop with a splash of cream or milk to loosen the sauce. It keeps in the fridge for up to 3 days.
How do I prevent the cream sauce from curdling?
Keep the heat at medium and don’t let the sauce boil vigorously. If it does start to separate, remove from heat and whisk in a tablespoon of cold cream.
Can I freeze this pasta dish?
The cooked pasta can be frozen for up to 3 months, though the texture of the cream sauce may change slightly. Thaw overnight and reheat gently, adding a splash of cream if needed.
Related Recipes
Looking for more quick and delicious pasta dishes that the whole family will love? These recipes are perfect for busy weeknights!
Creamy Spinach and Mushroom Orzo
Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms
Creamy Alfredo Lasagna Soup
Creamy Mushroom and Spinach Pasta
This Creamy Mushroom and Spinach Pasta is pure comfort food perfection! Golden mushrooms and fresh spinach in a luscious cream sauce – ready in just 30 minutes!
Course: Family Dinners
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 serves
Calories: 485kcal
Ingredients
340g tortellini or small pasta of choice
2 tablespoons olive oil
1 small brown onion, finely chopped
3 garlic cloves, minced
225g button mushrooms, sliced
1 cup heavy cream
1/2 cup chicken or vegetable stock
2 cups fresh baby spinach leaves
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
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Instructions
Cook the pasta: Bring a large pot of salted water to the boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.
Sauté the aromatics: Heat olive oil in a large frying pan over medium heat. Add the chopped onion and cook for about 5 minutes until translucent and softened.
Cook the mushrooms: Add minced garlic and sliced mushrooms to the pan. Cook for 7-8 minutes, stirring occasionally, until mushrooms are golden brown and tender.
Make the cream sauce: Pour in the heavy cream and stock, stirring to combine. Bring to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
Add the spinach: Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
Combine and finish: Add the cooked pasta and grated Parmesan cheese to the pan. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
Season and serve: Taste and season with salt and pepper as needed. Garnish with fresh parsley if desired and serve immediately while hot.
Notes
RECIPE NOTES & TIPS:
Mushroom perfection: Don’t overcrowd the mushrooms – they need space to caramelise properly rather than steam.
Pasta water magic: The starchy pasta cooking water helps bind the sauce beautifully if needed.
Fresh is best: Baby spinach wilts perfectly and has the best texture for this dish.
Cheese matters: Freshly grated Parmesan melts much better than pre-grated varieties.
Gentle heat: Keep the cream at a simmer, not a rolling boil, to prevent curdling.
Make it heartier: Add cooked chicken, prawns, or bacon for extra protein.
Storage: Leftovers keep for 3 days in the fridge. Reheat gently with a splash of cream.
Lighter version: Substitute half and half for heavy cream if preferred.
Nutrition
Calories: 485kcal | Carbohydrates: 52g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 580mg | Potassium: 650mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2850IU | Vitamin C: 12mg | Calcium: 280mg | Iron: 3mg
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