Spinach Mushroom Pasta Recipe | Happy healthy eating

this Spinach Mushroom Pasta Perfect for pasta lovers! Dunkable bites stuffed with mushrooms, sautéed spinach, Italian herbs and doused in a creamy tomato sauce. It's guaranteed to take your weeknight dinners to the next level.

Why you'll love this pasta recipe

If you love pasta night but really want to switch things up with a new recipe, this herby spinach mushroom pasta is for you.

• Preparation-friendly. Make the sauce ahead of time or boil the pasta so you just have to throw everything together when you get home.
• Italian-inspired. This simple tomato pasta contains three of the most important Italian herbs: parsley, oregano and basil.
• versatile Add protein, change the type of pasta, or add leftover roasted vegetables for an easy, convenient dinner.
• quickly This homemade pasta with creamy tomato sauce is ready in just 25 minutes.

What you will need

Garlicky mushrooms with sweet tomatoes and sauteed spinach give this dish some Italian flavor. Scroll to the spinach mushroom pasta recipe card at the bottom of the post for the exact amount.

• olive oil- Avocado oil also works.
• garlic – Use fresh garlic, garlic paste or garlic powder.
• Portobello Mushrooms – White button mushrooms or creminis are good swaps.
• Dried Parsley- Remove any yellow leaves or stems as they can make the pasta bitter.
• dried oregano- If you don't have separate dried herbs, swap them for 1/2 teaspoon Italian seasoning.
• Dry Basil- You can use fresh or dried basil.
• Red Chilli Powder- Feel free to add cayenne pepper.
• salt and pepper- Kosher salt and freshly-cracked black pepper are best.
• spinach- Remove the stems if using regular spinach.
• tomato- They can be Roma, heirloom or cherry tomatoes.
• Crushed tomatoes- I prefer the fire-roasted kind. You can also use canned diced tomatoes.
• cream cheese – Full-fat cream cheese is best.
• Payne – It can be regular, whole-wheat, or gluten-free.

How to Make Spinach Mushroom Pasta

Adding the cream cheese at the very end ensures that the sauce is super creamy and silky. Scroll to the bottom of the post for the full recipe card.

• Boil the pasta. Add the penne to the pot of boiling water. Cook it according to package directions, or until al dente (8-10 minutes). Strain it and keep aside.

• Cook the mushrooms. Add garlic to a large pan with olive oil. Fry for 30 seconds. Add the mushrooms and cook them until browned and tender. Stir in the dried herbs, red pepper flakes, salt and pepper.
• Add remaining vegetables. Add fresh tomatoes and spinach. Stir to combine, cover the pan and sauté the vegetables for another 5 minutes.

• Make the sauce. Add crushed tomatoes and cream cheese. Gently stir and mix until the cheese is completely melted. Return the pasta to the pan and mix well.
• serve Remove the pan from the heat. Serve immediately and enjoy!

Tips and variations

Use any kind of pasta you have on hand and adding leftover veggies to this Spinach Mushroom Pasta makes it a super versatile dinner.

• Add protein. to cut Air Fryer Chicken Breast, Grilled Ribeye Steakor Garlic Herb Roasted Prawns This pasta can make dinner extra hearty.
• Prepare ahead. Boil the pasta and/or prepare the sauce 2 days in advance. You will need to stir 1/4-1/2 cup of whole milk into the sauce and reheat until creamy. Mix everything together just before dinner.
• Garnish. Freshly grated parmesan cheese, fresh parsley or lemon wedges can make your dish more cohesive.
• More vegetables. Adding the remainder Roasted Garlic Spinach And Air Fryer Asparagus Easy way to reduce food waste. Stir them during the last 5 minutes of cooking.
• Swap the pasta. If you don't want to use penne, use fusilli, rigatoni, or bow tie pasta. Long pastas like spaghetti and fettuccine also work.
• Make it spicy. Stir in additional red pepper flakes 1/4 teaspoon at a time until sauce is flavorful. You can also toss the pasta with your favorite chili oil.

Storing and reheating leftovers

To prevent spoilage, don't leave it out for more than 30 minutes if you live in a high-humidity area.

• Fridge: Keep it in an airtight container for up to 4 days.
• To reheat it: Sprinkle it with 1/2 teaspoon of milk and microwave for one minute or until heated through. Partially cover the bowl or container with a lid to prevent splattering.

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