Irresistible Creamy Spinach Mushroom Penne in 30 Minutes

Oh my gosh, you have to try this creamy spinach mushroom penne! It’s my go-to dinner when I need something quick, comforting, and packed with flavor. I first discovered this dish when I was scrambling to throw together a meatless meal for a last-minute dinner party, and now it’s become a weekly staple in our house. The way the rich cream sauce coats every noodle, paired with earthy mushrooms and vibrant spinach? Absolute perfection. What I love most is how it comes together in about 30 minutes flat, faster than waiting for takeout, and still feels like a special, restaurant-worthy meal. Trust me, once you make this creamy spinach mushroom penne, it’ll become your new favorite too!

Why You’ll Love This Creamy Spinach Mushroom Penne

This isn’t just another pasta dish, it’s the kind of meal that’ll make you do a little happy dance while you’re eating it! Here’s why:

• Quick magic: From fridge to table in 30 minutes flat, perfect for those “I’m starving NOW” nights
• Foolproof: Even if you burn toast regularly, you can’t mess this up (I’ve tried!)
• Creamy dreaminess: That luscious sauce coats every noodle like a cozy blanket
• Flavor balance: Earthy mushrooms, bright spinach, and rich parmesan play together perfectly
• Vegetarian win: Satisfies meat-eaters and herbivores alike (my steak-loving husband begs for seconds!)

It’s the pasta dish that checks all the boxes, easy enough for weeknights, fancy enough for company. What’s not to love? For more easy dinner ideas, check out our collection of main meals.

Creamy Spinach Mushroom Penne

A simple pasta dish with creamy sauce, spinach, and mushrooms.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Pasta

• 12 oz penne pasta
• 4 cups water
• 1 tsp salt

For the Sauce

• 2 tbsp olive oil
• 2 cups mushrooms sliced
• 2 cups spinach fresh
• 1 cup heavy cream
• 1/2 cup parmesan cheese grated
• 1/4 tsp black pepper

Equipment

• Large Pot
• Skillet
• wooden spoon

Method

 

1. Cook the penne pasta in boiling salted water according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5 minutes until softened.
3. Add spinach and cook for 2 minutes until wilted.
4. Pour in the heavy cream and stir. Simmer for 3 minutes.
5. Add the cooked pasta to the skillet. Stir in parmesan cheese and black pepper. Mix well.
6. Serve warm.

Notes

For a lighter version, replace heavy cream with half-and-half or milk.

Ingredients for Creamy Spinach Mushroom Penne

Here’s everything you’ll need to make magic happen, I promise it’s all simple stuff you might already have!

For the Pasta:

• 12 oz penne pasta (that’s about 3/4 of a standard box, save the rest for another night!)
• 4 cups water (don’t skip salting it, more on that later)
• 1 tsp salt (trust me, this makes ALL the difference)

For That Dreamy Sauce:

• 2 tbsp olive oil (the good stuff if you’ve got it)
• 2 cups sliced mushrooms (I like cremini, but buttons work great too)
• 2 cups fresh spinach (packed, it wilts down to practically nothing)
• 1 cup heavy cream (yes, really, this is our splurge moment)
• 1/2 cup grated parmesan cheese (freshly grated melts SO much better)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)

See? Nothing crazy, just real ingredients that come together beautifully! If you enjoy creamy pasta, you might also like our creamy spinach artichoke pasta recipe.

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this creamy spinach mushroom penne! Just grab:

• A large pot (for boiling that pasta)
• A trusty skillet (mine’s well-loved and slightly dented)
• A wooden spoon (perfect for stirring without scratching pans)

That’s it, simple tools for simple, delicious magic!

How to Make Creamy Spinach Mushroom Penne

Okay, let’s get cooking! This creamy spinach mushroom penne comes together in three simple parts, and I promise, each step is easier than the last. Just follow along and you’ll have a restaurant-worthy dish in no time!

Cooking the Penne

First things first, let’s get that pasta going! Fill your large pot with 4 cups of water and bring it to a rolling boil. Here’s my secret: wait until the water is bubbling like crazy before adding the salt. Stir in that teaspoon of salt (it flavors the pasta from the inside out!), then add your penne. Cook according to the package directions, but check a minute early, al dente is what we want! When it’s done, drain it but save about 1/2 cup of that starchy pasta water, it’s liquid gold for adjusting sauce consistency later.

Preparing the Creamy Sauce

While the pasta cooks, heat olive oil in your skillet over medium heat. Add those beautiful sliced mushrooms and let them work their magic! Stir occasionally until they’re golden and fragrant (about 5 minutes). Now the fun part, toss in all that fresh spinach! It’ll look like way too much at first, but don’t panic, it wilts down to practically nothing in about 2 minutes. Reduce heat to low before adding the heavy cream, this prevents curdling. Let it simmer gently for 3 minutes, then stir in the parmesan until it melts into creamy perfection.

Combining Everything

Time for the grand finale! Add your drained penne to the skillet and toss until every noodle is coated in that luscious sauce. If it looks too thick, splash in some of that reserved pasta water a tablespoon at a time until it’s just right. Finish with a sprinkle of black pepper, give it one last stir, and boom, dinner is served! The whole process is so simple, but the result tastes like you spent hours in the kitchen. For more inspiration on quick cooking methods, visit recipesloop.com.

Tips for Perfect Creamy Spinach Mushroom Penne

After making this dish more times than I can count, I’ve picked up some tricks that’ll take your creamy spinach mushroom penne from good to “Oh my gosh, what did you DO to this?!” levels of amazing:

• Grate your own parmesan, the pre-shredded stuff never melts as smoothly (I learned this the hard way!)
• Don’t crowd the mushrooms, give them space in the skillet or they’ll steam instead of getting that perfect golden color
• For a lighter version, swap half the cream with milk or half-and-half, still creamy but less rich
• Add a pinch of nutmeg to the sauce, it’s my secret weapon for making creamy dishes taste extra special

Little tweaks make a big difference, try one next time and taste the magic! If you are looking for other pasta variations, check out our creamy mushroom garlic pasta recipe.

Serving Suggestions for Creamy Spinach Mushroom Penne

This creamy spinach mushroom penne shines all on its own, but oh boy, wait till you see what takes it over the top! I love serving it with garlic bread for mopping up every last drop of sauce and a simple side salad to balance the richness. For garnish, go wild with extra grated parmesan (because cheese is life) or a sprinkle of red pepper flakes if you like a little heat. My kids love it with a squeeze of lemon for brightness, whatever makes your taste buds happy!

Storing and Reheating

Here’s the best part, this creamy spinach mushroom penne tastes almost as good the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or water and stir gently over low heat to bring back that luscious creaminess. Pro tip: The mushrooms soak up some sauce overnight, so don’t be shy with that extra liquid!

Nutritional Information

Just so you know what you’re diving into (because let’s be real, we’re not counting calories when that first creamy bite hits!), here’s the scoop per serving. Remember, these are estimates, your exact amounts might vary based on ingredients:

• 450 calories (worth every single one!)
• 25g fat (12g saturated, hello, delicious cream!)
• 12g protein (from that glorious parmesan and pasta)
• 45g carbs (because comfort food needs its carbs)

Frequently Asked Questions

I get asked about this creamy spinach mushroom penne ALL the time, here are the answers to the questions that pop up most often:

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out all the excess water first (a clean kitchen towel works great for this). You’ll need about 1/2 cup of thawed spinach to replace the fresh.

How can I make this vegan?
Easy swaps: Use your favorite plant-based cream (cashew cream is amazing here) and nutritional yeast instead of parmesan. The mushrooms still give that umami punch!

What if I don’t like mushrooms?
No problem! Try zucchini, roasted red peppers, or even sun-dried tomatoes instead. The creamy sauce works with practically any veggie.

Can I use a different pasta shape?
Of course! Rigatoni, farfalle, or even spaghetti would be delicious. Just adjust cooking times based on the package directions.

Share Your Thoughts

Did you make this creamy spinach mushroom penne? I’d love to hear how it turned out! Snap a pic and tag me, nothing makes me happier than seeing your kitchen creations. Now go enjoy that first delicious bite!