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One-pot garlic Parmesan linguine with golden mushrooms and wilted spinach coated in a creamy garlic Parmesan sauce.

One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms

Creamy One-Pot Garlic Parmesan Pasta with golden mushrooms, fresh spinach, garlic, and Parmesan. An easy meatless comfort-food dinner made in one pan in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • 12 ounces linguine
  • 8 ounces cremini mushrooms sliced
  • 3 packed cups baby spinach
  • 5 garlic cloves finely minced
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cups low-sodium vegetable broth plus more as needed
  • ½ cup heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes optional
  • ½ teaspoon freshly ground black pepper plus more to taste
  • Salt to taste
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Slice the mushrooms, mince the garlic, and grate the Parmesan.
  2. Heat olive oil in a large wide Dutch oven or deep skillet over medium-high heat.
  3. Add mushrooms and spread them across the cooking surface.
  4. Cook for 5–7 minutes, stirring occasionally, until moisture evaporates and the mushrooms develop golden-brown areas.
  5. Season lightly with salt and black pepper.
  6. Reduce heat to medium and add butter.
  7. Add garlic and cook for approximately 30 seconds.
  8. Stir in Italian seasoning and optional red pepper flakes.
  9. Add vegetable broth and scrape the bottom of the pot.
  10. Add linguine, gently bending the strands into the liquid as they soften.
  11. Bring to a gentle simmer.
  12. Cook for approximately 10–12 minutes, stirring frequently.
  13. Add small amounts of hot broth or water if the pan becomes dry before the pasta is al dente.
  14. Once pasta is almost al dente, reduce heat to low.
  15. Stir in heavy cream.
  16. Add baby spinach a handful at a time.
  17. Toss until spinach is wilted.
  18. Remove from direct heat and gradually toss in Parmesan.
  19. Adjust consistency with a small amount of broth or water if necessary.
  20. Season to taste and finish with parsley and additional Parmesan.

Notes

Use a wide cooking vessel so the pasta can cook evenly.
Allow the mushrooms to brown before adding butter and garlic.
Stir the pasta frequently while it cooks directly in the broth.
Do not drain the remaining starchy cooking liquid.
Add Parmesan over very low or no direct heat for the smoothest sauce.
The sauce thickens quickly as it cools, so serve promptly.