One Pot Garlic Parmesan Pasta with Spinach and Mushrooms – Creamy, Comforting, and Ready in Minutes
There is nothing more satisfying than a warm, creamy pasta dish that comes together in just one pot. This One Pot Garlic Parmesan Pasta with Spinach and Mushrooms is the perfect combination of comfort and convenience. Loaded with earthy sautéed mushrooms, fresh spinach, tender pasta, and a silky garlic-parmesan sauce, this recipe feels like something from a restaurant — yet it’s incredibly easy to make at home.
What makes this dish truly special is the one-pot method. The pasta cooks directly in the broth, releasing starch as it cooks, which naturally thickens the sauce and creates an ultra-creamy texture without needing a ton of cream. Add that to the richness of parmesan, the aroma of garlic, and the brightness of spinach, and you’ve got a full, balanced, incredibly satisfying dinner.
If you’re looking for a cozy weeknight recipe that requires minimum cleanup, maximum flavor, and total comfort, this one-pot garlic parmesan pasta is exactly what you need.
⭐ Why This Recipe Works
- One pot = no mess
- Creamy but not heavy
- Perfect blend of garlic, parmesan, and mushrooms
- Spinach adds freshness and nutrients
- Ready in about 25–30 minutes
- Budget-friendly and family-friendly
- Customizable with proteins or extra veggies
This pasta is indulgent and satisfying, but because it’s balanced with vegetables, it never feels too heavy.
⭐ Ingredients You’ll Need
Pasta
Short pasta like penne, fusilli, rotini, or farfalle works best. The starch released during cooking thickens the sauce naturally.
Mushrooms
Baby bella (cremini) mushrooms add deep, savory flavor. White mushrooms also work.
Spinach
Fresh spinach wilts beautifully and adds nutrition and color.
Garlic
A generous amount of fresh garlic is essential for that bold flavor.
Parmesan
Freshly grated is ideal because it melts smoothly into the sauce.
Broth
Vegetable or chicken broth adds flavor to the pasta as it cooks.
Cream
Creates a silky, velvety sauce.
Butter & Olive Oil
For sautéing and adding richness.
Seasonings
Salt, pepper, Italian seasoning, and optional chili flakes for subtle heat.
⭐ How to Make One Pot Garlic Parmesan Pasta with Spinach and Mushrooms
1. Sauté the Mushrooms
Heat butter and olive oil in a large pot or deep skillet. Add mushrooms and let them sear undisturbed at first to get good browning. This step builds deep flavor.
2. Add Garlic & Seasonings
Once mushrooms are golden, add minced garlic, salt, pepper, and Italian seasoning. Cook for 1–2 minutes until fragrant.
3. Add Pasta & Broth
Pour in the uncooked pasta and broth. Stir well, bring to a boil, then reduce to a simmer.
4. Cook Pasta in the Broth
Let the pasta cook for 10–12 minutes, stirring occasionally. As the pasta releases starch, it naturally thickens the sauce.
5. Add Cream & Parmesan
Once pasta is tender and most of the broth is absorbed, lower the heat and stir in the heavy cream and parmesan until melted and creamy.
6. Add Spinach
Toss in fresh spinach and let it wilt into the pasta.
7. Taste & Adjust
Add more salt, pepper, or parmesan to taste. If the sauce is too thick, add a splash of broth or milk.
8. Serve
Top with extra parmesan, cracked black pepper, and optional chili flakes.
One Pot Garlic Parmesan Pasta with Spinach and Mushrooms
Ingredients
Equipment
Method
- Heat butter and olive oil in a large pot over medium heat.
- Add mushrooms and sauté until golden brown.
- Stir in garlic, salt, pepper, and Italian seasoning.
- Add uncooked pasta and broth; bring to a boil.
- Simmer 10–12 minutes, stirring occasionally.
- Stir in cream and parmesan until creamy.
- Add spinach and let wilt.
- Taste and adjust seasoning, then serve.
Notes
⭐ Tips for the BEST One Pot Pasta
- Brown mushrooms in batches so they get caramelized, not steamed.
- Use freshly grated parmesan — pre-shredded doesn’t melt as well.
- Add spinach last to keep it vibrant and tender.
- Stir pasta regularly to prevent sticking.
- Adjust consistency by adding broth for thinner sauce or more parmesan for thicker sauce.
⭐ Variations
- Protein options: chicken, sausage, shrimp, tofu
- Extra veggies: sun-dried tomatoes, peas, broccoli, zucchini
- Spicy version: add cayenne or extra chili flakes
- Extra creamy: stir in a tablespoon of cream cheese
- Lemon garlic version: add lemon zest at the end for brightness
⭐ What to Serve With This Pasta
Delicious on its own, but also pairs great with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Grilled chicken
- Mixed green salad
⭐ How to Store & Reheat
- Fridge: 3–4 days
- Reheat: Add a splash of broth or milk to restore creaminess
- Freezer: Possible, but pasta texture softens — still tasty though
Ingredients (List Format)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups uncooked pasta (penne or rotini)
- 3 cups chicken or vegetable broth
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions (Numbered)
- Heat butter and olive oil in a large pot over medium heat.
- Add mushrooms and sauté until golden brown, about 5–7 minutes.
- Stir in garlic, salt, pepper, and Italian seasoning; cook 1 minute.
- Add uncooked pasta and broth. Bring to a boil, then reduce heat and simmer.
- Cook 10–12 minutes, stirring occasionally, until pasta is tender and broth mostly absorbed.
- Stir in heavy cream and grated parmesan until creamy.
- Add spinach and cook until wilted.
- Taste and adjust seasoning as needed.
- Serve warm with extra parmesan and black pepper.
