Creamy Spinach Mushroom Fettuccine

If you’re craving a luscious, comforting pasta dish that’s packed with fresh flavors and indulgent creaminess, look no further than this Creamy Spinach Mushroom Fettuccine. This recipe combines tender fettuccine noodles with sautéed mushrooms and vibrant spinach, all enveloped in a dreamy, garlicky cream sauce. It’s a perfect weeknight dinner that feels gourmet without any fuss, and it’s easy enough to whip up even on your busiest days. Whether you’re a mushroom lover or just looking to add more greens to your pasta, this dish is sure to become a new favorite.

Why This Recipe Works

What makes this Creamy Spinach Mushroom Fettuccine stand out is the balance of rich and fresh ingredients. The heavy cream and Parmesan cheese create a velvety sauce that clings beautifully to every strand of pasta, while the garlic and nutmeg add depth and warmth. The mushrooms lend an earthy flavor and meaty texture, complementing the freshness of the spinach perfectly. Plus, the olive oil gives a subtle fruitiness that rounds out the dish. It’s a simple recipe with minimal ingredients, yet it delivers maximum flavor and satisfaction.

What We’re Using

• 8 oz fettuccine pasta – The wide, flat noodles hold the creamy sauce exceptionally well.
• 2 cups fresh spinach, chopped – Adds vibrant color and a mild, slightly sweet flavor.
• 1 cup mushrooms, sliced – Use cremini or white button mushrooms for an earthy taste.
• 1 cup heavy cream – The base for the rich and silky sauce.
• 1/2 cup grated Parmesan cheese – Adds a salty, nutty dimension to the sauce.
• 2 tablespoons olive oil – For sautéing and adding a subtle fruity note.
• 2 cloves garlic, minced – Provides aromatic depth and a slight bite.
• Salt and pepper to taste – Essential for seasoning and enhancing all the flavors.
• 1/4 teaspoon nutmeg (optional) – A pinch of warmth that elevates creamy sauces beautifully.

Kitchen Gear Checklist

• Large pot – For boiling the pasta.
• Large skillet or sauté pan – To cook the mushrooms, spinach, and sauce.
• Colander – For draining the pasta.
• Wooden spoon or silicone spatula – To stir the sauce and vegetables.
• Grater – For freshly grating the Parmesan cheese.
• Knife and cutting board – For chopping spinach, slicing mushrooms, and mincing garlic.

Cook Creamy Spinach Mushroom Fettuccine Like This

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine pasta and cook according to the package instructions until al dente. Once cooked, reserve about 1/2 cup of the pasta water and then drain the pasta in a colander. Set aside.

Step 2: Sauté Mushrooms and Garlic

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the sliced mushrooms and sauté for about 5-7 minutes until they release their moisture and start to brown. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 3: Add Spinach

Add the chopped spinach to the skillet with the mushrooms and garlic. Cook for 2-3 minutes until the spinach wilts down and reduces in volume. Stir occasionally to incorporate everything evenly.

Step 4: Make the Cream Sauce

Pour in 1 cup of heavy cream and stir to combine. Let the cream warm through on low heat, but avoid boiling. Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon nutmeg (if using), and season with salt and pepper to taste. The cheese will melt into the cream, creating a rich sauce.

Step 5: Combine Pasta and Sauce

Add the drained fettuccine to the skillet with the creamy spinach and mushroom sauce. Toss everything gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Cook together for 1-2 minutes to allow the flavors to meld.

Step 6: Serve and Enjoy

Serve the Creamy Spinach Mushroom Fettuccine immediately, garnished with extra Parmesan cheese or freshly ground black pepper if desired. This dish pairs wonderfully with a crisp side salad or crusty bread for soaking up any leftover sauce.

International Equivalents

• Italy: Known as Fettuccine ai Funghi e Spinaci in a creamy sauce.
• France: Similar to a Fettuccine aux Épinards et Champignons à la Crème.
• United States: Often served as a creamy pasta dish inspired by Alfredo recipes.
• United Kingdom: Commonly enjoyed as a creamy mushroom and spinach pasta dinner.

Easy-to-Miss Gotchas

• Don’t overcook the pasta. Al dente texture ensures your fettuccine holds up well in the creamy sauce.
• Reserve pasta water. It’s magic for adjusting the consistency of your sauce without watering down flavor.
• Low heat for cream. Avoid boiling the cream to prevent curdling and maintain a silky texture.
• Use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents that can affect melting.
• Don’t skip the nutmeg. Even a small pinch adds a subtle warmth that enhances the cream sauce beautifully.

Make Ahead Like a Pro

You can prepare the sauce and cook the vegetables up to a day in advance. Store in an airtight container in the refrigerator. When ready to serve, simply reheat gently on low heat, add the cooked pasta, and toss with a splash of reserved pasta water to bring everything back to life. This makes dinner prep quick and stress-free on busy nights.

Common Qs About Creamy Spinach Mushroom Fettuccine

Can I use a different type of pasta?

Absolutely! While fettuccine works best because of its wide shape that holds sauce well, you can swap it for linguine, tagliatelle, or even penne if you prefer. Just adjust the cooking time accordingly.

Is there a lighter alternative to heavy cream?

You can substitute half-and-half or a mixture of milk and Greek yogurt for a lighter sauce, but keep in mind the sauce may not be as rich or thick. Cooking the sauce gently helps prevent curdling when using these alternatives.

Can I add protein to this dish?

Yes! Grilled chicken, sautéed shrimp, or even crispy tofu would complement the creamy spinach mushroom sauce beautifully. Add any cooked protein during the final step when combining the pasta and sauce.

How do I store leftovers?

Store any leftover Creamy Spinach Mushroom Fettuccine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce’s creaminess.

Reader Favorites

• Spinach Mushroom Alfredo Lasagna – A baked pasta dish that layers creamy spinach and mushrooms with rich Alfredo sauce and tender noodles.
• Alfredo Sauce Recipe – Master the classic creamy sauce to use in countless pasta dishes, including this fettuccine.

Hungry for More?

If this creamy pasta dish has you wanting more, try experimenting with different greens like kale or arugula, or add caramelized onions for a touch of sweetness. The beauty of this recipe is its versatility—you can easily customize it to your taste or pantry staples. Pair it with a crisp white wine or a refreshing sparkling water with lemon to round out your meal beautifully.

Creamy Spinach Mushroom Fettuccine is a perfect blend of comfort and elegance on a plate. It’s straightforward enough for a quick dinner but impressive enough for guests. With fresh ingredients, simple steps, and a sauce that’s pure indulgence, this recipe is destined to become a staple in your pasta repertoire. Enjoy every creamy, garlicky, cheesy bite!

Share on Pinterest