Creamy Mushroom and Spinach Pasta is pasta with sauteed mushrooms, onions, and garlic in a rich cream sauce with Asiago cheese, Italian seasoning, and spinach. Red pepper flakes are added for a touch of heat. It’s a delicious and satisfying meal that can be on the table in about 30 minutes! For another simple, but flavorful pasta dish, try my Asiago Pasta, too!

Skillet of Creamy Mushroom and Spinach Pasta with a wooden spoon in it from overhead.

Ingredients & Substitutions

Pasta: I like gemelli pasta for its twisted, spiral-like shape that holds the sauce so well. However, you could use the pasta you have on hand. Or, make homemade shaped pasta to use.

Mushrooms: Look for white button mushrooms to use in this recipe. Wash and slice them before sauteeing them in oil. Cremini (baby Bella mushrooms) or portobello mushrooms (chopped into smaller pieces) would also work.

Spinach: Although I prefer fresh spinach, you could use frozen. If using frozen spinach, thaw it, squeezing out any excess water, before adding it to the dish. Adjust the cooking time accordingly as frozen spinach (thawed) may cook more quickly than fresh.

Chicken Broth: Chicken broth helps give the sauce a thinner consistency when mixed with the heavy whipping cream. Use vegetable broth instead if you are looking for a vegetarian dish.

Asiago Cheese: If you can’t find (or don’t have) asiago cheese, you could substitute parmesan or pecorino romano cheese.

Red Pepper Flakes: Red pepper flakes, also known as crushed red pepper, add just a subtle (like, very subtle) kick to the pasta dish. If you want more heat, add more red pepper flakes. Or, leave them out if preferred.

Plates of Creamy Mushroom and Spinach Pasta close up showing mushrooms, spinach, and noodles.

What To Serve With Mushroom and Spinach Pasta

Here are some suggestions to serve with mushroom and spinach pasta:

Can I Add Protein To The Pasta Dish?

Absolutely! To make mushroom and spinach pasta more filling, add protein. Some options could be:

  • Chicken: Grilled or sautéed chicken breast or thighs would complement the dish well. You could add cooked chicken pieces at the end or sauté raw chicken along with the onions and garlic.
  • Shrimp: Saute shrimp in the skillet before adding the other ingredients. Then, set them aside and return them to the dish at the end.
  • Bacon or Pancetta: For a smokier flavor, cook bacon or pancetta until crispy. Then, crumble it into the dish for a rich, savory boost.
  • Tofu: For a vegetarian option (if using vegetable broth in place of chicken broth), firm or extra-firm tofu can be cubed and sautéed.
  • Sausage: Cooked Italian sausage adds a hearty and flavorful protein option.
Plates of

Storing & Reheating Creamy Mushroom and Spinach Pasta

To store mushroom and spinach pasta, first, let it cool completely. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat smaller portions of the pasta in the microwave in 30-second intervals, stirring between each. Or, reheat it in a skillet on the stovetop, adding a splash of milk, broth, or cream if needed. Stir constantly to prevent sticking.

Skillet of Creamy Mushroom and Spinach Pasta on a wooden table from overhead.
5 from 1 vote

Creamy Mushroom and Spinach Pasta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Creamy Mushroom and Spinach Pasta is pasta with sauteed mushrooms, onions, and garlic in a rich cream sauce with Asiago cheese, Italian seasoning, and spinach. Red pepper flakes are added for a touch of heat. It's a delicious and satisfying meal that can be on the table in about 30 minutes!


  • 16 ounces gemelli pasta
  • 3 tablespoons extra virgin olive oil
  • 16 ounces white button mushrooms, cleaned and sliced
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 teaspoons garlic, minced
  • 1 bag (10 ounces) fresh spinach
  • 1 ½ cups (357 g) heavy whipping cream
  • ½ cup (120 g) chicken broth
  • ½ cup (50 g) Asiago cheese, grated
  • 2 teaspoons kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • fresh parsley, chopped for garnish


  • Bring a large pot of water to a boil over high heat. Add pasta and cook al dente, about 10-12 minutes. Drain the pasta and set aside.
  • To a large non-stick skillet over medium heat, add oil. Once hot, add mushrooms and cook for 8-10 minutes, or until the moisture has released and they are golden brown. Transfer the cooked mushrooms to a plate and set aside.
  • To the same skillet, add onions. Cook for 3-5 minutes, or until softened. Add garlic and cook for 1 more minute.
  • Add cooked mushrooms, spinach, heavy cream, chicken broth, Asiago, salt, Italian seasoning, red pepper flakes, and black pepper. Cook, stirring occasionally, for 3-5 minutes or until the spinach is wilted and the Asiago is melted.
  • Add the cooked pasta, tossing to coat.
  • Garnish with parsley. Serve.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


This is a light pasta that would be perfect for a quick dinner or even as a side to steak, chicken, or fish. I loved the spinach and mushrooms!


This was pretty good! I loved all of the mushrooms and spinach in the dish. However, I did have to add a little more salt and red pepper flakes to boost the flavor a bit.


This is a simple and satisfying dish, with a lovely combination of flavors. Personally, I'd add a protein, but this is perfectly enjoyable as is!


Yum, this is a creamy pasta that almost tastes light at the same time! It would make for a great side, or even as a full meal. The fresh vegetables are always delicious and work well in this creamy sauce!


Light yet satisfying dish! I love the almost roasted flavor the mushrooms get since they are cooked separately. It makes a lot so it's perfect for the family!

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Reader Comments

  1. 5 stars
    This is definitely a winner. We are on a road trip in our motorhome and I decided to make this. Wanted to treat my husband to a home-cooked meal after a long day of driving.. I didn’t measure anything, I used penne pasta and I got the sauce a little bit too runny. I mixed up a bit of rue, threw it in there and it was delicious. Thank you so much.

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