Sometimes dinner needs to be quick but still feel like more than just thrown together. This pasta skillet does that — with mushrooms, spinach, and a sauce that’s creamy without needing heavy cream.
The Story Behind This Recipe
I stumbled onto this pasta recipe on a busy Thursday when I had just a few things in the fridge and honestly, zero energy for a complicated dinner. Pasta felt like an obvious base, and I had some fresh spinach and mushrooms just begging to be used.
What makes this dish stand out is that I cook the pasta right in the skillet with the sauce instead of boiling it separately — fewer pots, less clean-up, and a sauce that clings perfectly to every strand. The creamy sauce is made just by stirring in cream cheese and a splash of pasta water. It’s not super rich, just enough to pull everything together without sitting heavy.
I like to sauté the mushrooms until they get golden and a little caramelized because that adds such a nice depth. Then the spinach goes in last, just to wilt it down so it stays bright and fresh. This is the kind of meal that feels homey but doesn’t require a long list of ingredients, which is a relief when you’re juggling everything else in life.
Friends and family usually appreciate that it’s filling but not overwhelming and that it tastes like you put some thought into it — even if you didn’t have a lot of time. It reheats well for leftovers, though I find it’s best fresh out of the pan.
Cuisine: American Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 8 ounces pasta (penne or fusilli work well)
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups fresh baby spinach
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 1/2 cups vegetable or chicken broth
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, optional
- Chopped parsley, for garnish
Instructions
- Step 1. Heat olive oil in a large deep skillet over medium heat.
- Step 2. Add sliced mushrooms and cook, stirring occasionally, until golden brown and any liquid has evaporated, about 6-8 minutes.
- Step 3. Add minced garlic and cook for 1 minute until fragrant.
- Step 4. Pour in the broth and bring to a simmer.
- Step 5. Add the pasta and a pinch of salt. Cook uncovered, stirring occasionally, until pasta is al dente and most of the liquid has absorbed, about 10-12 minutes.
- Step 6. Reduce heat to low and stir in cream cheese and Parmesan until melted and combined. Add reserved pasta water if the sauce is too thick.
- Step 7. Fold in the spinach and cook just until wilted, about 2 minutes.
- Step 8. Season with additional salt, pepper, and red pepper flakes if using.
- Step 9. Serve garnished with chopped parsley.
Tips for Success
- Use fresh mushrooms for best flavor; button mushrooms work if that’s what you have.
- If you don’t have cream cheese, a bit of ricotta or mascarpone can work.
- Keep an eye on the pasta as it cooks in the broth so it doesn’t get mushy.
- Adding pasta water helps adjust sauce thickness and helps it cling better.
- Don’t overcook the spinach — just wilt it to keep some freshness.
Variations & Substitutions
- Swap spinach for kale or swiss chard for a different leafy green.
- Add cooked chicken or sausage for a heartier dish.
- Throw in some sun-dried tomatoes or olives for a flavor twist.
- Use gluten-free pasta to make it gluten-friendly.
- For a vegan version, swap cream cheese and Parmesan for dairy-free alternatives.
