One-Skillet Parmesan Spinach Mushroom Pasta
Tender pasta, browned mushrooms, wilted spinach, and a creamy Parmesan sauce — all from one skillet in under 20 minutes. Perfect for busy weeknights.
Equipment
- 12-inch skillet or braiser with lid
- Large pot for boiling pasta
- Microplane or box grater
Ingredients
Pasta and Produce
- 12 ounces short pasta (rigatoni, orecchiette, or fusilli)
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh baby spinach
- 3 cloves garlic, thinly sliced or minced
Dairy and Seasonings
- 1 cup freshly grated Parmesan (about 3 oz)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 pinch red pepper flakes (optional)
- 1.5 cups reserved pasta water
Instructions
- Cook the pasta: Add the pasta to boiling salted water and cook to al dente — about 1 minute less than package says. Before draining, scoop out 1 ½ cups of pasta water. Drain pasta; do not rinse.
- Brown the mushrooms: Heat olive oil and 1 tablespoon butter in your 12-inch skillet over medium-high heat. Add mushrooms in a single layer, let sit 3-4 minutes without stirring. Stir, then cook another 2-3 minutes until deeply browned. Season with a pinch of salt.
- Bloom the garlic: Reduce heat to medium. Add remaining 1 tablespoon butter and sliced garlic (plus red pepper flakes if using). Cook, stirring constantly, for 30 seconds until fragrant but not brown.
- Wilt the spinach: Add all spinach at once. Toss with tongs or a wooden spoon for about 1 minute until wilted and dark green. Cover for 30 seconds to speed up if needed.
- Combine and sauce: Reduce heat to low. Add drained pasta, ¾ cup reserved pasta water, and half the grated Parmesan. Toss vigorously with tongs for 1-2 minutes until the sauce is creamy and coats the pasta. If too thick, add more pasta water.
- Finish and serve: Turn off heat. Add remaining Parmesan and toss once more. Taste and adjust salt. Finish with a generous crack of black pepper and flaky salt. Serve immediately, straight from the skillet.
Notes
Don't rush the mushrooms – let them brown properly for best flavor. Reserve extra pasta water to adjust sauce consistency. A squeeze of lemon at the end brightens the dish. Leftovers keep in fridge up to 3 days; reheat with a splash of water or butter.