Easy Vegetarian Mushroom Spinach Pasta Recipe

By | January 11, 2015

Mushroom PastaThis fast spinach and mushroom pasta dish can be on the table in the time it takes to boil pasta. That makes it a favorite in our house, particularly through the fall when mushrooms are at their best.

I use reduced fat garlic and herb flavor cream cheese as this saves a garlic crushing step, but feel free to use plain, or mix it up with sweet chili or chive flavor.

I use the slightly oddly shaped mushrooms my greengrocer sells for soup, but again, chestnut or field mushrooms would work well.

  • Prep time:
  • Cook time:
  • Ready in:
  • Serves: 4


  • 12 oz linguine or spaghetti
  • 1 tbsp butter
  • 2 cups sliced mushrooms
  • 4 cups fresh baby spinach
  • 1 cup cream cheese
  • 1 small glass dry sherry (optional)

Go ahead and grow your own mushrooms, it’s really easy and great fun. It’s the perfect way to get kids to like mushrooms too – they’ll eat what they grow.


  1. Put a large pan of water on to boil
  2. Slice your mushrooms
  3. Put the butter in a large frying pan or skillet and melt it
  4. Add the sliced mushrooms and fry until they start to caramelize and go golden brown
  5. By now your water should be boiling – add the pasta and set the timer according to pasta packet directions
  6. Add the spinach to the mushrooms a cup at a time as it will wilt quickly to make more room
  7. As the last cup of spinach wilts add the cream cheese
  8. Turn the heat down and gently melt the cheese into a sauce
  9. You can add either a small glass of sherry or a splash of pasta water to slacken off the sauce, if choosing water you could always just drink the sherry
  10. When the pasta is cooked, drain it and divide into bowls
  11. Spoon the sauce onto the pasta and serve immediately

Choose some lovely pasta bowls to make even the most mundane dish look elegant.

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