Easy One Pot Spinach Mushroom Pasta
If you’re looking for a delicious, comforting meal that comes together in under 30 minutes with minimal cleanup, this One Pot Spinach Mushroom Pasta is exactly what you need. Loaded with savory mushrooms, fresh spinach, and a silky, creamy sauce, this recipe is perfect for busy weeknights or a lazy weekend dinner. And yes, everything cooks in one pot—including the pasta—which means less mess and more flavor.
Table of Contents
Why You’ll Love This One Pot Spinach Mushroom Pasta
There’s something incredibly satisfying about one-pot meals. They’re practical, cozy, and often more flavorful because all the ingredients cook together, layering their tastes. This One Pot Spinach Mushroom Pasta is no exception—it’s:
- Quick and easy: On the table in about 30 minutes.
- Minimal cleanup: Just one pot to wash.
- Vegetarian-friendly: A meatless meal that’s hearty and satisfying.
- Customizable: Great for using up veggies or pantry staples.
- Creamy and comforting: It delivers all the richness of a creamy pasta without needing heavy cream.
Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is straightforward and practically foolproof.
Ingredients List (Serves 4)
Here’s everything you’ll need to make One Pot Spinach Mushroom Pasta at home. All ingredients are easy to find and budget-friendly.
For the pasta:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (about 300g) cremini or white mushrooms, sliced
- 8 oz (225g) pasta (penne, fettuccine, or linguine work well)
- 4 cups vegetable broth (or water with bouillon cube)
- 1/2 cup whole milk (or plant-based milk)
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme (or Italian seasoning)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat
Step-by-Step Cooking Instructions
Let’s walk through this together like you’re cooking right in your own kitchen. This One Pot Spinach Mushroom Pasta comes together in just a few simple steps.
Step 1: Sauté the aromatics
Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 3–4 minutes. Then stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Cook the mushrooms
Add the sliced mushrooms to the pot and season with a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until they’ve released their moisture and are golden brown. This step really builds flavor.
Step 3: Add the pasta and broth
Pour in the uncooked pasta, vegetable broth, and dried thyme. Give everything a good stir, scraping up any bits stuck to the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is tender and most of the liquid is absorbed.
Step 4: Stir in spinach and milk
Once the pasta is cooked, stir in the chopped spinach. It’ll look like a lot at first, but it wilts down quickly. Add the milk and Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy.
Step 5: Final seasoning and serve
Taste and season with salt, pepper, and red pepper flakes if you like a touch of heat. Serve hot, garnished with extra Parmesan and a few cracks of black pepper.
Tips, Tricks & Ingredient Swaps
This One Pot Spinach Mushroom Pasta is endlessly adaptable. Here’s how you can tweak it to match your taste, pantry, or dietary needs:
Pasta tips:
- Choose your pasta wisely: Shorter shapes like penne or rotini work well. Avoid very delicate pasta as it might overcook.
- Gluten-free option: Use your favorite gluten-free pasta—just adjust the cook time according to the package instructions.
Mushroom substitutes:
- Don’t like mushrooms? You can swap them for zucchini, eggplant, or even broccoli florets.
- More umami: Add a splash of soy sauce or a spoon of miso paste while cooking the mushrooms for a richer depth.
Creaminess without dairy:
- Go vegan: Use oat or almond milk, and substitute nutritional yeast or vegan Parmesan-style cheese for a dairy-free version.
- Extra creaminess: Add a tablespoon of cream cheese or a splash of heavy cream if you want it richer.
Boost the protein:
- Add beans: White beans or chickpeas stir in beautifully and make it heartier.
- Grilled chicken or tofu: These can be added at the end if you’re looking for more protein.
How to Store and Reheat
This dish makes great leftovers, which is another reason to love it.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: You can freeze it, but the texture may change slightly due to the dairy. If freezing, undercook the pasta just a bit to prevent mushiness.
- Reheating: Warm in a skillet over medium-low heat with a splash of milk or broth to loosen the sauce.
Pro tip: Leftovers can double as a baked pasta—just sprinkle cheese on top and bake at 180°C (350°F) for 15–20 minutes.
Prep Time, Cook Time, and Servings
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 4 servings |
Brief Conclusion
Whether you’re looking for a cozy dinner, an easy meal to batch cook, or a budget-friendly weeknight option, One Pot Spinach Mushroom Pasta checks all the boxes. It’s warm, comforting, and adaptable with whatever you have in the fridge. Plus, the one-pot method keeps things simple, delicious, and efficient.
Try it once and you’ll want to keep it in your regular dinner rotation. Happy cooking!
