This is creamy pasta without the cream. Browned mushrooms, garlic and a big handful of spinach are tossed with pasta in a sauce made from Greek yogurt, Parmesan and pasta water.
It’s a meatless dinner that costs little. Mushrooms give it a savory, meaty quality, and yogurt stands in for a carton of cream you might not otherwise use up.
Dinner is ready in 30 minutes, in the time it takes to boil the pasta and cook the mushrooms.
Ingredients and Swaps
- Pasta: Whole grain penne or fettuccine. Regular pasta works the same way.
- Mushrooms: Cremini have more flavor than white button, though either works.
- Spinach: Fresh baby spinach. Frozen spinach, thawed and squeezed dry, is a budget option.
- Greek yogurt: Plain, at room temperature. Full-fat or 2% is the least likely to separate.
- Parmesan and pasta water: Together they turn the yogurt into a silky sauce.
Tips for Browned Mushrooms and a Smooth Sauce
- Don’t crowd the mushrooms. Spread them out and leave them alone for a few minutes so they brown. Stirring constantly makes them steam.
- Salt them after browning. Salt draws out water. Add it once they have color.
- Take the pan off the heat for the yogurt. High heat makes yogurt curdle. Stir it in off the heat with a splash of warm pasta water.
- Save extra pasta water. The sauce tightens as it sits. A splash loosens it again.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $6.06 from Walmart, $5.65 from ALDI · Per Serving – $1.41 to $1.51
Creamy Spinach & Mushroom Pasta
Ingredients
Method
- Cook the pasta in a large pot of salted boiling water according to package directions. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, then stir and cook 3–4 minutes more, until golden.
- Add the garlic, Italian seasoning, and red pepper flakes and cook for 1 minute.
- Add the spinach and stir until just wilted, about 1–2 minutes. Reduce the heat to low.
- Add the drained pasta, then stir in the Greek yogurt, Parmesan, and ½ cup of pasta water. Toss until creamy, adding more pasta water a splash at a time if the sauce looks thick.
- Season with salt and pepper and serve immediately with extra Parmesan.
Notes
- Keep the heat low when adding the yogurt so the sauce doesn’t separate.
- Add shredded chicken or white beans for extra protein.
- Swap the yogurt for blended soaked cashews to make it dairy-free (skip the Parmesan).
- Any mushroom works: try baby bella, white button, or a mix.
How to Make It Heartier
Add shredded chicken or a can of white beans, or serve with a Classic Caesar Salad. For a similar pasta with a milk-based sauce, see Creamy Garlic Pasta with Spinach.
Storage and Reheating
- Refrigerate leftovers for up to 3 days.
- Reheat gently on the stove with a splash of milk or water to loosen the sauce.
- This pasta is best fresh and isn’t recommended for freezing.
Spinach Mushroom Pasta Questions
My sauce separated. Can I fix it?
Take it off the heat and stir in a few spoonfuls of warm pasta water. It’s safe to eat either way.
Can I use sour cream or cream?
Yes. Sour cream behaves like the yogurt. Heavy cream can be simmered and won’t curdle.
