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Creamy spinach mushroom pasta cooked in one pan for easy dining.

Creamy One-Pan Spinach Mushroom Pasta

A quick and comforting one-pan pasta dish featuring mushrooms and spinach, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 oz whole-wheat fettuccine, penne, or a legume-based pasta Pick your family’s favorite pasta.
  • 1 tablespoon olive oil For sautéing.
  • 1 medium onion, diced Sweet or yellow onion works well.
  • 2 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
  • 8 oz mushrooms, sliced Cremini, button, or baby bella are family-friendly.
  • 4 cups fresh spinach, loosely packed You can swap for baby spinach or chopped kale.
  • 1 cup vegetable broth Low-sodium if possible.
  • 1 cup coconut milk or cashew cream Full-fat or a cooking variety for the creamiest sauce.
  • Salt and black pepper, to taste Start small and adjust at the end.
  • Nutritional yeast, for garnish (optional) Adds a cheesy, kid-approved flavor.
Optional Add-ons
  • Lemon zest or juice Brightens the dish and cuts richness.
  • Red pepper flakes or extra ground black pepper For a gentle kick.
  • Fresh herbs (parsley, basil, or chives) Quick way to freshen the plate.
  • 2 tablespoons tomato paste Deepens flavor and adds a savory note if desired.
  • 1/4-1/3 cup canned chickpeas or white beans For extra protein and texture.
  • 2 tablespoons pumpkin seeds or toasted walnuts Add crunch and nutrition.
  • 1 tablespoon soy sauce or tamari Deepens umami; use low-sodium if needed.
  • 1/2 cup frozen peas A hidden-veg favorite for kids.

Method
 

Preparation
  1. Measure the 8 oz pasta, slice mushrooms, dice the onion, and mince the garlic.
  2. If using prepped produce, skip this step.
Cooking
  1. Warm a large skillet over medium heat and add 1 tablespoon olive oil.
  2. When the oil shimmers, add the diced onion with a small pinch of salt, sauté until translucent, about 4–5 minutes.
  3. Stir in the minced garlic and sliced mushrooms. Cook until mushrooms release their moisture and start to brown, about 5–7 minutes.
  4. Add the dry pasta to the pan, then pour in 1 cup vegetable broth and 1 cup coconut milk or cashew cream.
  5. Press the pasta down so it’s mostly submerged, don’t worry if some strands stick up.
  6. Bring the mixture to a simmer over medium-low heat. Stir every 2–3 minutes.
  7. Cook until the pasta is al dente and the sauce thickens, usually 10–12 minutes. If it seems dry, add small splashes of broth.
  8. Stir in the fresh spinach until wilted. Season with salt, black pepper, and lemon juice/zest if using.
  9. If adding chickpeas, white beans, or cooked chicken, stir them in during the last couple of minutes.
  10. Scoop into bowls and garnish with nutritional yeast, fresh herbs, or toasted seeds. Serve hot.

Notes

For efficiency, use a large, deep skillet to avoid splashes and cover the pan briefly while simmering to trap steam. Add grated Parmesan on the table for a cheesy finish.