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Creamy spinach mushroom pasta with Parmesan

Creamy Spinach & Mushroom Pasta

Whole grain pasta tossed with golden sautéed mushrooms, garlic, and spinach in a creamy Greek yogurt and Parmesan sauce. Vegetarian, satisfying, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 ounces whole grain penne or fettuccine
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms sliced
  • 3 cloves garlic minced
  • 4 cups fresh baby spinach
  • ¾ cup plain Greek yogurt room temperature
  • ½ cup grated Parmesan cheese
  • ½ cup reserved pasta water plus more as needed
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • Salt and black pepper to taste

Method
 

  1. Cook the pasta in a large pot of salted boiling water according to package directions. Reserve 1 cup of pasta water, then drain.
  2. 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.
  3. Add the garlic, Italian seasoning, and red pepper flakes and cook for 1 minute.
  4. Add the spinach and stir until just wilted, about 1–2 minutes. Reduce the heat to low.
  5. 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.
  6. 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.