Creamy Mushroom Spinach Pasta

There's something about the aroma of mushrooms turning golden in butter that stops me mid-task, no matter what I'm doing. One rainy Tuesday, I found myself with half a bag of cremini mushrooms and a bunch of spinach that needed rescuing, so I threw together this creamy bake almost by accident. What emerged from the oven was so comforting and rich that it became the dish I now make whenever someone needs feeding or when I need to feel held by food.

I made this for my neighbor who had just moved in, and watching her face when she took that first bite—eyes closing, fork stopping mid-air—told me everything I needed to know. Now it's become our standing dinner when we need to catch up, and somehow it tastes even better when shared across the kitchen counter.

Ingredients

• Penne or rigatoni (300g): The tube shapes trap sauce in every crevice, so skip delicate pasta here—you want something sturdy that won't disappear into the cream.
• Cremini or button mushrooms (250g), sliced: Cremini have deeper flavor, but button mushrooms work just as well and cost less; slice them thick enough that they don't vanish during cooking.
• Fresh spinach (150g): It wilts down to almost nothing, so don't be timid—a big handful becomes a modest addition once cooked.
• Medium onion, finely chopped: This is your flavor base, so take time with it; fine pieces dissolve into sweetness as they cook.
• Garlic cloves (2), minced: Add it after the mushrooms soften, or it can turn bitter and sharp.
• Unsalted butter (2 tbsp): Divided between the sauté and the roux, it's the backbone of everything creamy here.
• All-purpose flour (2 tbsp): This thickens your sauce without lumps if you whisk constantly—there's no shortcut here.
• Whole milk (400 ml) and heavy cream (120 ml): The ratio matters; too much milk and it breaks, too much cream and it's heavy as a brick.
• Dijon mustard (1 tsp): A small amount adds subtle depth and keeps the sauce from tasting one-dimensional.
• Ground nutmeg (1/4 tsp): Measure carefully—nutmeg whispers in this dish, it doesn't shout.
• Parmesan cheese (80g), divided: Half goes into the sauce for flavor, half tops the bake for that essential golden crust.
• Shredded mozzarella (120g): Fresh shreds melt better than pre-grated; pre-grated has anti-caking agents that interfere with silky texture.

Instructions

Set the stage:

Preheat your oven to 200°C (400°F) and grease your baking dish so nothing sticks. This takes two minutes but saves you from scraped nails and frustration later.

Cook the pasta:

Boil salted water and cook the pasta until just al dente—it should have a tiny bit of resistance when you bite it. Remember it'll soften more in the oven, so don't cook it all the way.

Sauté the mushrooms and onions:

While pasta cooks, melt 1 tbsp butter in a large skillet over medium heat. Add the chopped onion and mushroom slices, then let them cook undisturbed for a few minutes so they develop golden color and sweet flavor. Stir occasionally for 6–8 minutes total until mushrooms release their liquid and turn golden.

Add garlic and spinach:

Once mushrooms are done, add the minced garlic and cook for just 1 minute—you want to wake it up without browning it. Dump in the spinach and stir until it collapses into silky ribbons, then remove everything to a plate.

Build the sauce:

In the same skillet (all those fond bits are flavor gold), melt the remaining 1 tbsp butter. Sprinkle the flour over it and stir constantly for 1 minute to create a light roux. This prevents lumps and cooks out the raw flour taste.

Whisk in the cream:

Slowly pour in the milk and cream while whisking continuously—rushing this step creates lumps that never fully disappear. Keep whisking until the mixture simmers gently and thickens, about 3–4 minutes.

Season the sauce:

Stir in the mustard, nutmeg, and half the Parmesan. Taste and adjust salt and pepper; remember the cheese adds saltiness, so be gentle at first.

Bring it together:

In a large bowl, combine the drained pasta, mushroom-spinach mixture, and cream sauce. Fold in half the mozzarella carefully so the pasta gets evenly coated without breaking.

Assemble in the baking dish:

Pour everything into your prepared dish and spread it level. Top evenly with the remaining mozzarella and Parmesan—this creates that crucial golden crust everyone loves.

Bake until golden:

Bake for 20–25 minutes until the top is bubbling at the edges and the cheese turns golden brown. Let it cool for 5 minutes before serving so the sauce sets slightly and won't slide off the spoon.

Pin It

I remember sitting at my kitchen table with a fork and a dish of this still steaming, sauce pooling around each bite, and realizing that the best meals aren't the complicated ones—they're the ones that feed something deeper. This bake does that quietly, without fuss.

Making It Your Own

The beauty of this dish is how forgiving it is. Swap spinach for kale if you want earthier flavor and more texture—it doesn't wilt quite as completely, so it adds a little resistance. Some nights I toss in cooked bacon or shredded chicken for protein, and it transforms the whole vibe without changing the formula. Even gluten-free pasta and flour work seamlessly if that matters in your kitchen.

Sauce Secrets

The real trick is understanding that a cream sauce is about balance, not just dumping ingredients together. The flour thickens it, the mustard wakes it up, and the nutmeg adds something you can't quite identify but absolutely miss if it's gone. That precise combination is what makes this feel restaurant-quality even though it's entirely homemade.

Serving and Pairing

Serve this hot with a simple green salad dressed in sharp vinaigrette to cut through the richness, or alongside crusty bread for soaking up every drop of sauce. A crisp white wine like Pinot Grigio drinks beautifully alongside it, the acidity balancing the creaminess perfectly.

• A green salad with lemon vinaigrette keeps the meal from feeling too heavy.
• Crusty bread is non-negotiable for cleaning the plate.
• Leftover bake reheats gently in a low oven, covered, so nothing dries out.

Pin It

This is the kind of dish that becomes a ritual, the one you reach for when you want to feel nourished and taken care of. It's simple enough for a weeknight but generous enough to share.

Recipe Q&A

→ What type of pasta works best for this dish?

Penne or rigatoni are recommended as their shape holds the creamy sauce well and they bake evenly.

→ Can I substitute spinach with another green?

Yes, kale or Swiss chard can be used as alternatives to spinach for a different texture and flavor.

→ How do I achieve a golden cheesy topping?

Combine grated Parmesan and shredded mozzarella on top and bake until bubbly and lightly browned.

→ Is it possible to prepare this in advance?

Yes, you can assemble the dish ahead of time and refrigerate before baking, but increase baking time slightly if chilled.

→ What wine pairs well with this creamy pasta bake?

A crisp white wine, such as Pinot Grigio, balances the dish’s richness with refreshing acidity.