Creamy Spinach and Mushroom Pasta

5 from 58 votes

This 30-minute spinach mushroom pasta only requires 6 ingredients and yields a healthy and satisfying dish that's perfect for a quick dinner!

Prep Time10

Cook Time20

Total Time30

Servings:

Cook the pasta until almost al dente according to package directions.
16 ounces pasta (farfalle or your favorite)
When the pasta is done, reserve some of the pasta water (about ⅓ cup), then drain the pasta and set aside until the sauce is ready.
While the pasta is cooking, add the mushrooms and garlic into a large skillet over medium high heat and saute until the mushrooms are softened, about 6 minutes.
16 ounces sliced mushrooms, 2 tablespoons minced garlic
Add the evaporated milk and heat to simmering.
2 ½ cups evaporated milk
Reduce the heat to medium. Add the spinach in and allow it to wilt.
5 ounces baby spinach
Add the parmesan cheese and mix well.
1 cup grated fresh Parmesan
Add the pasta and toss to coat. Cook for another 5-10 minutes to allow the sauce to thicken. Add in the pasta water as needed if the sauce starts to get too thick.

Sprinkle with additional parmesan cheese, paprika, and/or some chopped parsley if desired.
Fresh is best but you can use frozen spinach if needed. Thaw and drain before adding to the sauce.
To use jarred mushrooms, drain before adding.
The sauce will thicken more upon standing. You can add more pasta water later or even a little more evaporated milk if it gets too thick.
Some additional seasonings you can add to taste: salt, pepper, and any other preferred herbs or spices like basil, thyme, cayenne pepper, or red pepper flakes.