Creamy Mushroom and Spinach Pasta


After excessive cookie creation/consumption this month I needed a basic veggie weeknight pasta in a very real way. I was so close to using some sort of nut puree/nutritional yeast/yogurt concoction to give this dish a little richness. So close. I was right there in the aisle baffled at all the products I could use to make this pasta the most healthy. Then my parking app alert went off and I thought- so heavy cream then? Correct. And two kinds of cheese. Okay and some butter.  Mmmm… also wine.


I mean there is still spinach… and mushrooms… and whole wheat goodness. The idea here is a few simple ingredients combined in a super yummy way… you don’t have to overthink it. So… heavy cream… at least it’s not more cookies?


You’ll need:

  • 16 ounces whole wheat fusilli (or similar pasta)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 24 ounces fresh mushrooms, sliced (I used cremini)
  • 0.25 cup minced shallot
  • 1 tablespoon minced garlic
  • 1/3 cup white wine
  • 1/3 cup heavy cream
  • 1 cup vegetable stock (optional)
  • 0.25 cup parmesan cheese, grated (plus more for garnish)
  • 3 cups fresh spinach, chopped
  • 6 ounces goat cheese
  • Salt/pep


To Make:

  1. Cook the pasta according to package instructions. Do not overcook. Drain and set aside.
  2. Heat butter and oil in a large (I mean large, do not crowd the pan) sauté pan or pot over medium high heat. Sauté the mushrooms for 5-10 minutes until browned.
  3. Add the shallot, garlic and white wine and stir for 30 seconds. Add the cream and salt/pep and stir to combine.
  4. Off the heat, pour the cooked pasta into the sauté pan and stir to combine.
  5. If the sauce feels too thick start adding in the veggie stock a couple tablespoons at a time.  I only needed about 0.25 cup of stock total.
  6. While the pasta is still warm stir in the parmesan and spinach.  Crumble the goat cheese over the pasta and stir to combine. Garnish with more parmesan and pepper.


Inspired by PinchofYum




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