One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms Recipe
Meet your new weeknight hero: One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms. This dish is everything you crave in a cozy pasta dinner—creamy, garlicky, and full of earthy mushrooms, all tied together with fresh spinach and a generous dusting of Parmesan. The best part? It comes together in just one pot, making cleanup a breeze and allowing all those incredible flavors to meld beautifully. Whether you’re looking for comfort food or a simple, elegant meal to impress friends, this recipe will quickly earn a spot in your regular rotation.
Ingredients You’ll Need
This pasta comes together with just a handful of everyday ingredients, but each one plays a key role in making the finished dish shine. From the punchy garlic and savory mushrooms to the lush Parmesan finish, every element is chosen for flavor, texture, and that irresistible creamy sauce.
- Olive oil: Brings out the best in garlic and mushrooms, adding a subtle richness to the base.
- Garlic (minced): The backbone of flavor, giving the dish its signature aromatic kick.
- Mushrooms (sliced): Offer a hearty, earthy bite that soaks up all the savory juices.
- Baby spinach: Wilts into the pasta, adding color, nutrients, and a fresh green touch.
- Vegetable or chicken broth: Deepens the flavor of the sauce while simmering the pasta.
- Milk (whole or 2%): Makes the sauce creamy without being heavy; you can use either based on preference.
- Fettuccine or linguine: Flat noodles that hold onto the creamy sauce beautifully, but any pasta shape works.
- Salt: Essential for bringing all the flavors together—taste as you go!
- Black pepper: Adds a subtle warmth and balances the richness.
- Crushed red pepper flakes (optional): For a gentle kick of heat—adjust to your liking.
- Grated Parmesan cheese: The star of the show, delivering that irresistible salty, nutty finish.
- Butter: Swirled in at the end for a glossy, velvety sauce.
- Fresh parsley (optional): Brightens each serving with a pop of color and freshness.
How to Make One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms
Step 1: Sauté the Garlic and Mushrooms
Start by heating the olive oil in a large, deep skillet or pot over medium heat. Once hot, add the minced garlic and let it sizzle for about 30 seconds—just until it’s fragrant but not browned. Next, toss in the sliced mushrooms and sauté for 5 to 6 minutes. You’ll want them golden and tender, soaking up all that garlicky oil.
Step 2: Wilt the Spinach
Now, add the baby spinach right into the pan with the mushrooms. Stir it around and watch it wilt down in just a minute or two. The spinach will shrink a lot, so don’t worry if it looks like a lot at first!
Step 3: Add the Liquids and Pasta
Pour in your vegetable or chicken broth and the milk. Scatter in the uncooked fettuccine or linguine, making sure the noodles are mostly submerged in the liquid. Give everything a good stir to combine the flavors.
Step 4: Simmer Until Creamy
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the pasta cook for 12 to 15 minutes, stirring occasionally so nothing sticks. The noodles will absorb most of the liquid and become perfectly tender while the sauce turns creamy and luscious.
Step 5: Finish with Parmesan and Butter
Turn off the heat and stir in the grated Parmesan cheese and butter. This is where the magic happens—the cheese and butter melt into the sauce, making it extra silky and flavorful. Season with salt, black pepper, and a pinch of red pepper flakes if you like a hint of heat.
Step 6: Serve and Enjoy
Scoop the One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms into bowls and sprinkle with chopped fresh parsley for a burst of color. Serve immediately while it’s hot and creamy!
How to Serve One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms
Garnishes
A sprinkle of extra Parmesan cheese is always welcome for a salty finish, and chopped fresh parsley adds a lovely brightness. If you want to get a little fancy, a drizzle of good olive oil or a crack of black pepper over the top makes each plate look restaurant-worthy.
Side Dishes
This pasta is rich and satisfying on its own, but it pairs beautifully with a crisp green salad or roasted vegetables. A warm, crusty baguette is perfect for mopping up any leftover sauce—trust me, you won’t want to waste a drop!
Creative Ways to Present
You can serve One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms straight from the pot for a cozy family dinner, or twirl it into elegant nests on plates for a dinner party. For a fun twist, try topping each serving with sautéed shrimp or a spoonful of ricotta for added creaminess and flair.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Let the pasta cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days, staying creamy and flavorful for easy lunches or quick dinners.
Freezing
While One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is best enjoyed fresh, you can freeze leftovers if needed. Pop them into a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
To reheat, simply warm the pasta in a skillet over medium-low heat, adding a splash of milk or broth to loosen the sauce as needed. Microwave reheating works too, but stirring halfway through helps everything heat evenly.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine or linguine are classic choices for soaking up that creamy sauce, any pasta shape you have on hand will work. Short pastas like penne or farfalle hold the sauce beautifully, too.
How can I make this recipe dairy-free?
Just swap in your favorite plant-based milk, butter, and Parmesan alternative. The result is still creamy and flavorful, making One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms perfectly adaptable for dairy-free eaters.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or even chickpeas are delicious additions. Just add them in at the end to warm through, or cook separately and serve on top of each bowl.
Will this work with gluten-free pasta?
Yes, you can use gluten-free pasta—just keep an eye on the cooking time, as it may vary. Stir gently and add extra broth or milk if needed to prevent sticking.
What’s the best way to prevent the pasta from sticking?
Stirring occasionally as the pasta cooks is key, especially in a one-pot dish like this. Make sure the noodles are mostly submerged in the liquid, and add a splash more broth or milk if things look too dry.
Final Thoughts
If you’re craving a comforting meal that’s quick, easy, and full of flavor, you simply have to try One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms. It’s a dish that never fails to impress—whether you’re cooking for family, friends, or just yourself. Give it a spot in your weeknight dinner rotation and watch everyone come back for seconds!
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One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is a creamy, flavorful, and easy-to-make meal perfect for busy weeknights. Sautéed garlic and mushrooms combined with fresh spinach, tender fettuccine, and a rich Parmesan cheese sauce come together in one pot for a quick, satisfying Italian-American vegetarian dish.
Ingredients
Vegetables
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 3 cups baby spinach
Liquids
- 2 tablespoons olive oil
- 2 cups vegetable or chicken broth
- 1 cup milk (whole or 2%)
Pasta
- 8 ounces fettuccine or linguine
Seasonings and Dairy
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3/4 cup grated Parmesan cheese
- 2 tablespoons butter
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil and garlic: Heat 2 tablespoons of olive oil in a large, deep skillet or pot over medium heat. Add the minced garlic and cook for 30 seconds until fragrant to infuse the oil with aromatic garlic flavor.
- Sauté mushrooms: Add the sliced mushrooms to the skillet and sauté for 5 to 6 minutes until they become golden brown and tender, which enhances their savory richness.
- Add spinach: Stir in the baby spinach and cook for about 1 to 2 minutes until it wilts, blending fresh green goodness into the dish.
- Add liquids and pasta: Pour in 2 cups of broth and 1 cup of milk, then add the uncooked pasta. Stir everything to combine well and bring the mixture to a gentle boil.
- Simmer pasta: Reduce the heat to a low simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 12 to 15 minutes.
- Finish with cheese and butter: Remove from heat and stir in 3/4 cup grated Parmesan cheese and 2 tablespoons butter until melted and creamy, creating a luscious sauce that coats the pasta beautifully.
- Season and garnish: Season the dish with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/4 teaspoon crushed red pepper flakes. Garnish with freshly chopped parsley if desired, and serve warm for a comforting meal.
Notes
- Use any pasta shape you prefer; short pasta like penne or farfalle also works well.
- For added protein, toss in grilled chicken, shrimp, or chickpeas.
- To make it dairy-free, substitute plant-based milk, butter, and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 5g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 30mg
