Parmesan Spinach Mushroom Pasta Skillet
Pull Up a Chair: Let’s Talk Parmesan Spinach Mushroom Pasta Skillet
Okay, so you know those evenings when you toss open your fridge, see a half-wilted bag of spinach staring you down, and just think, “What can I actually make without losing my mind tonight?” That was me last Tuesday. But, as luck would have it, I stumbled (literally, on my own dog, but that’s another story) on this Parmesan Spinach Mushroom Pasta Skillet recipe, and now it’s part of my regular rotation. The first time I tried it, I accidentally doubled the garlic, and honestly? No regrets. My family didn’t talk much at dinner because they were too busy eating.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want to feel like I’ve put in some effort but, you know, not that much. My partner goes wild for it because there are mushrooms (they’d put them on ice cream if I let them). Sometimes I just want to use up the last of the spinach before it turns into green mush—and this is perfect for that.
Also, it’s one pan. Which means fewer dishes. (Okay, sometimes I still use two, but shh.) There was a time I tried to make this with fewer veggies and it just felt… sad. More is more, at least in this skillet.
What You’ll Need (But Not Everything’s Set in Stone)
- About 250g (roughly half a box) of pasta—penne or fusilli works, but I’ve used spaghetti too (it gets a bit wild, but hey, carbs are carbs)
- 3–4 big handfuls of fresh spinach (I’ve occasionally used frozen—just wring it out so it’s not a swamp)
- 200g mushrooms, sliced—I love cremini, but button or even portobello (just chop a bit smaller) are fine
- 3 cloves garlic, minced (or more, if you’re feeling feisty—or less, if you’re heading to a meeting)
- 3/4 cup grated Parmesan (the real stuff if you’ve got it, but honestly, pre-grated works in a pinch)
- 2 tbsp olive oil (I sometimes sub in butter if I’m feeling fancy—my grandmother always insisted on Kerrygold, but any brand’s fine)
- 1/2 cup pasta water (just scoop some out before you drain—don’t forget, like I do half the time)
- Salt and black pepper to taste
- Pinch of chili flakes (optional—I like a little kick)
How to Bring It All Together
- Bring salted water to a full-on boil (like, roaring). Toss in your pasta. Cook till al dente—don’t overdo it, or you’ll get mush. This is where I usually start chopping mushrooms and realize I forgot to peel the garlic. Classic.
- While the pasta does its thing, heat olive oil in a big skillet over medium. Add mushrooms. Let them sit for a bit before stirring (it helps them brown instead of turning sad and soggy). Toss in garlic after about 4–5 minutes; let it get fragrant but not burnt—I’ve gone overboard before, and burnt garlic is a crime against dinner.
- When mushrooms look golden and have shrunk a bit, add the spinach. It’ll seem like way too much, then it shrivels to nothing. Don’t panic if it looks weird; it always comes together in the end.
- Drain your pasta, but save some of that starchy water. I sometimes forget, so I just use a mug to scoop it out beforehand. Toss pasta into the skillet with the veg. Splash in the pasta water and most of the Parmesan. Stir like you mean it, until everything’s creamy and glossy.
- Season with salt, pepper, and chili flakes. Taste and adjust. (This is my cue to sneak a bite. Quality control, right?) Sprinkle the rest of the cheese on top, let it melt for a minute.
- Serve hot. Or, honestly, cold from the fridge. Both are good.
Recipe Notes (a.k.a. Stuff I Learned the Hard Way)
- If you use pre-shredded Parmesan, it won’t melt as smoothly. Still tastes good, but not as creamy. Up to you.
- Don’t skip the pasta water. Makes everything cling together. I tried using just tap water once—nah, not the same.
- Some say you should add a splash of cream. I did once; it’s fine, but not strictly necessary.
Mix-It-Up Variations (Some Winners, Some… Not)
- Toss in a handful of sun-dried tomatoes for a tangy kick—love this one!
- Add cooked chicken or bacon if you want more protein (or have leftovers lurking in your fridge)
- Once, I tried swapping spinach for kale, but it got a bit tough and chewy. Maybe I should’ve chopped it finer?
- White beans go surprisingly well for a veggie boost.
Gear You’ll Need (Or Improvise—No Judgement)
I use a deep non-stick skillet (mine’s nothing fancy, picked it up on sale). If you don’t have one, any big pan works—just be ready for a little pasta-on-the-stove action. Pasta pot is a must, obviously. Technically a cheese grater makes things easier, but in a pinch, I’ve shaved Parmesan with a veggie peeler. No shame in that game.
Storing Leftovers (If You’re Lucky Enough to Have Any)
Just pop leftovers in a sealed container in the fridge, up to 3 days. Although, honestly, it rarely makes it past day one in my house—someone always nabs midnight snack portions. It reheats well in the microwave or on the stove. I *think* the flavors deepen overnight, but maybe that’s just wishful thinking.
How I Like to Serve It Up
I usually plop this in a big bowl, sprinkle more cheese (because why not), and serve with garlic bread or a simple salad. Occasionally, if I’m feeling extra, I’ll drizzle a bit of lemon juice on top. My cousin once ate it with ketchup, but we don’t really talk about that.
What I Wish I’d Known (Pro Tips from Forgetful Me)
- I once tried rushing the mushroom step—undercooked mushrooms are just spongy sadness. Give them time.
- If you skip saving the pasta water, the sauce gets weirdly dry. Don’t do what I did.
- Actually, I find it works better if you grate the Parmesan yourself, even though it takes a bit longer.
FAQ—Honestly Asked, Honestly Answered
Can I use gluten-free pasta?
Yep! I’ve tried a couple of brands—Barilla or Jovial are pretty solid. Sometimes the GF pasta soaks up more water, so watch it and maybe keep a bit more pasta water back.
Is there a vegan option?
Definitely. Swap the Parmesan for nutritional yeast or a plant-based parm (I like this one: Minimalist Baker’s recipe). Might taste different, but still yummy.
What mushrooms work best?
Honestly, whatever’s on sale. I do love shiitake for a fancier vibe, but they’re not always in my budget. Also, mushroom cleaning tip: Just brush off the dirt—don’t soak them!
Can you freeze this?
You can, but the spinach goes a bit mushy and the sauce gets grainy. I’d say best eaten fresh, or at least within a couple days. But hey, if you’re in a pinch, give it a go.
Do I really need pasta water?
Yes! Well, I mean, you could skip it, but then don’t blame me if it’s dry. (Lookup why here if you’re curious: Bon Appetit: Save Your Pasta Water.)
And, oh—if you get distracted halfway through making this and forget to add the cheese, just sprinkle it on at the end. Works a treat.
P.S. If you’re interested in more cozy pasta ideas, I’ve found some great inspiration on Serious Eats. They know their noodles! Anyway, happy cooking, and don’t be afraid to make it yours—even if it means a little kitchen chaos.
Ingredients
- 8 oz (225 g) penne pasta
- 2 tablespoons olive oil
- 8 oz (225 g) cremini or white mushrooms, sliced
- 3 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 cup (240 ml) vegetable broth
- 1/2 cup (120 ml) heavy cream
- 3/4 cup (75 g) grated Parmesan cheese
- Salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
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1Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 5-6 minutes until softened and golden.
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3Add minced garlic and cook for 1 minute until fragrant. Stir in the fresh spinach and cook until wilted, about 2 minutes.
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4Pour in the vegetable broth and heavy cream. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
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5Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated and the cheese is melted. Season with salt, black pepper, and red pepper flakes if using.
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6Serve hot, garnished with extra Parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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