Creamy Mushroom Spinach Pasta (Print Version)
Comforting baked pasta featuring mushrooms, spinach, and a rich creamy sauce with melted cheese.
# What You'll Need:
→ Pasta
01 - 10.5 oz penne or rigatoni
→ Vegetables
02 - 9 oz cremini or button mushrooms, sliced
03 - 5 oz fresh baby spinach
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter
08 - 2 tbsp all-purpose flour
09 - 1 2/3 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 tsp dried thyme
12 - 1/2 tsp ground nutmeg
13 - Salt, to taste
14 - Black pepper, to taste
→ Cheese
15 - 1 cup grated mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
# How to Cook:
01 - Preheat the oven to 400°F. Lightly grease a medium-sized baking dish.
02 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened.
04 - Add the sliced mushrooms and cook for 5 to 7 minutes until browned and most liquid has evaporated. Stir in the minced garlic and cook for 1 minute.
05 - Sprinkle the flour over the vegetables and stir well. Gradually whisk in the whole milk to avoid lumps. Add heavy cream, dried thyme, ground nutmeg, salt, and black pepper. Simmer for 3 to 4 minutes until the sauce thickens.
06 - Stir in the fresh spinach and cook until just wilted, about 1 minute.
07 - Remove from heat. Add the cooked pasta and half of both grated mozzarella and Parmesan cheeses to the sauce. Mix thoroughly until combined.
08 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
09 - Bake in the preheated oven for 20 to 25 minutes until the top is golden brown and bubbling.
10 - Allow the dish to rest for 5 minutes before serving.
# Expert Advice:
01 -
- It's a one-pan dinner that actually tastes like you fussed over it, but takes barely an hour from start to table.
- The creamy sauce with nutmeg has a gentle sophistication that somehow feels both indulgent and nourishing.
- Leftovers taste even better the next day, which is the highest compliment any weeknight dinner can receive.
02 -
- The sauce will look a little thin when you remove it from heat, but it continues thickening as it cools and especially during baking, so don't be tempted to add more flour.
- Cooking the mushrooms properly makes the entire dish—if you crowd the pan or add them to a cool skillet, they'll steam instead of caramelize, and you'll lose half the flavor.
- Nutmeg is the magic ingredient that keeps this tasting rich and sophisticated, but add just 1/2 tsp; too much and it tastes medicinal instead of warm.
03 -
- Always cook your mushrooms in a hot pan with confidence—they need heat and space to brown properly, not a crowded, cool environment where they'll just release water.
- If your sauce breaks or looks grainy, pour it through a fine strainer into a clean pot and whisk in a splash of cold milk to smooth it out; this rescue has saved many dinners.