Whip up a quick, mouth-watering meal with this Creamy Mushroom and Spinach Pasta! This gluten-free recipe brings together a lush, savory cream sauce with the wholesome goodness of veggies and protein-packed chicken sausage. It’s easy to make and ready in less than 30 minutes so it’s perfect for busy weeknights when you’re craving something comforting and nutritious!
Another 30-in-30 recipe for ya! In case you’re new here, every week I share a recipe that has at least 30g of protein per serving and is ready in 30 minutes or less. They’ve been a hit so far, and I genuinely love creating them. It’s a fun creative challenge to think of recipes that are not only delicious but also easy and nutritious.
As we’re approaching the cooler months, I knew I wanted to create a healthy comfort food dish as a part of my 30-in-30 series. Insert this creamy mushroom and spinach pasta! This hits the spot when you’re craving something cozy, but still want to keep your blood sugar balanced and get a hefty dose of protein and veggies in!
This dish features sautéed mushrooms, onions and garlic that go for a swim in a rich, creamy sauce. It’s then paired with some gluten free chickpea pasta, sliced chicken sausage and spinach. Together, this is a satisfying dinner that everybody (even the picky eaters) will love! And you’ll be happy to know it can be on the table in less than 25 minutes.
Why You’ll Love this Creamy Mushroom Pasta
- It’s incredibly easy and quick to make!
- This creamy mushroom and spinach pasta is healthy comfort food done right.
- Each serving packs in 35g of protein and 10g of fiber!
- It’s totally gluten free by using chickpea pasta and gluten free flour.
- This pasta dish is full of veggies and protein.
- It’s easy enough for a weeknight dinner and fancy enough for an at-home date night.
What You Need to Make this Creamy Mushroom and Spinach Pasta
- Chickpea Pasta: To increase the protein and fiber content of this dish while still keeping it gluten free, we’re using Banza penne! Feel free to substitute whatever pasta you prefer, but I recommend using a short shape – disregard the pic below 😉
- Butter: This adds a rich flavor that you can’t beat!
- Avocado Oil: A mix of avocado oil with the butter prevents it from burning.
- Yellow Onion: Roughly half of a medium-sized yellow onion.
- Baby Bella Mushrooms: Also known as creminis. Be sure to wipe off the dirt, or wash them, before thinly slicing.
- Garlic: Fresh minced is always best…and honestly, you can measure with your heart.
- Gluten Free 1-to-1 Flour: 1 tbsp of flour will help to thicken the sauce. You can use normal AP flour if you’re not gluten free.
- Italian Seasoning, Kosher Salt & Black Pepper: These simple seasonings will make this creamy sauce taste so delish!
- Chicken Bone Broth: This is higher in protein and nutrients than normal chicken broth, but either will work for the purpose of this recipe. Or, you could even substitute some dry white wine!
- Heavy Cream: Hence the word “creamy” in the recipe title!
- Parmesan: It’s best to freshly (and finely) grate it yourself, so that it melts easier.
- Lemon Juice: This pop of acidity really balances out the rich, creamy sauce.
- Dijon Mustard: Although this is technically optional, it does add depth of flavor.
- Chicken Sausage: Make sure to use fully-cooked chicken sausage links. I used this one from Bilinski’s to tie into the mushroom theme.
- Spinach: For extra veggies, we’re wilting some spinach into the pasta. Feel free to add even more than 3oz!
- Parsley: Optional, for topping.
How To Make this Creamy Mushroom and Spinach Pasta
Cook Pasta to Al-Dente:
First, bring a medium pot of water to a rolling boil. Be sure to heavily season the water with kosher salt. Then, add chickpea pasta and cook to al-dente according to package instructions.
Sauté Mushrooms & Onions:
Meanwhile, bring a large pan to medium heat. Once hot, add the butter and avocado oil. When the butter has melted, add the onion and mushrooms. Spread out as much as possible in the pan – some overlap is inevitable though. Let cook, undisturbed, for 2 minutes. Then, stir and let cook for about 2 more minutes.
Add Garlic, Flour & Seasonings:
Next, add in garlic, stir, and cook for 1 more minute. Then, sprinkle the flour and seasonings over the mushrooms. Stir to coat, and let the flour cook off for about 1 minute.
Deglaze the Pan:
Little by little, pour in the broth, stirring after each addition. Then, add in the heavy cream, parmesan, lemon juice and dijon. Stir until combined and smooth.
Add Chicken Sausage & Spinach and Let Simmer:
Once the sauce is bubbling, reduce the heat to a simmer and add in the spinach and chicken sausage. Continue to let it cook, stirring occasionally, until the spinach is wilted and the chicken sausage is warm, about 3-5 minutes.
Add in Pasta & Toss to Coat in the Sauce:
When the pasta is cooked to al-dente, set aside some of the pasta water and then drain off the rest. Add the pasta to the pan with the sauce and gently stir to coat. Add a small amount of the reserved pasta water, as needed, to help the sauce stick to the pasta. Optionally, top with more grated parmesan, chopped parsley and fresh cracked black pepper. Enjoy!
Expert Tips & Tricks:
- Heavily salt the pasta water: Don’t be shy…salt the water like the ocean! This will help the salt penetrate the pasta from the inside out and make your dish even more delicious.
- Cook pasta only to al-dente: Nobody wants mushy pasta! And it will continue cooking when you toss it in the pan with the sauce.
- Reserve some pasta water: Don’t forget to scoop out some of the pasta water before draining it. You’ll need a bit of this to help the creamy sauce stick to the noodles.
- Do not disturb the mushrooms: Less stirring is the way to go when it comes to mushrooms, so they can actually have the opportunity to brown and get some color.
- Freshly grate your own parmesan: This will help it melt easier because there’s no added ingredients.
Can I Make this Creamy Mushroom and Spinach Pasta Dairy Free?
This creamy mushroom and spinach pasta features a few dairy-containing ingredients like heavy cream, butter and parmesan cheese. Although I have NOT tried making this dairy-free…I think it should work!
Simply use a vegan butter (my favorite is Country Crock Plant Butter), use a heavy cream alternative (such as Country Crock Plant Cream or Trader Joe’s brand) or even full-fat canned coconut milk, and either omit the parmesan cheese or use a vegan version. Please let me know how it goes if you try a dairy-free version!
How Should I Store Leftover Creamy Mushroom and Spinach Pasta?
I would argue that this creamy mushroom and spinach pasta only gets better as it sits in the fridge! The sauce thickens up a bit and just coats the pasta beautifully. So, it’s a great one to enjoy as leftovers or even for meal prep. Simply allow it to cool, then transfer it to an airtight container and store in the fridge for about 3-4 days. Enjoy it cold as is, or warm it up in the microwave.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Pasta Recipes?
- Garlic Parmesan Chicken and Pasta (One-Pan)
- Easy Elote Pasta Salad
- High-Protein Roasted Red Pepper Pasta Bake
- One-Pot Shrimp Fajita Pasta
- Pea Pesto Pasta with Salmon
- Creamy Shrimp Scampi Orzo
- High-Protein Stuffed Shells
- Easy Lemon Pepper Pasta
Creamy Mushroom and Spinach Pasta
Equipment
- large pan
- spatula
- medium pot
- colander
Ingredients
- 8 oz dry chickpea pasta (or pasta of choice)*
- 1 tbsp avocado oil
- 1 tbsp butter
- ½ yellow onion finely diced
- 8 oz baby bella mushrooms sliced
- 3 garlic cloves minced
- 1 tbsp gluten free 1-to-1 flour (or normal AP flour)
- 1 tsp italian seasoning
- 1 tsp kosher salt
- ¼ tsp black pepper
- ⅔ cup chicken bone broth **
- ½ cup heavy cream
- ¼ packed cup finely grated parmesan cheese
- juice from ½ lemon
- 1 tsp dijon mustard
- 12 oz fully-cooked chicken sausage sliced***
- 3 oz baby spinach
- chopped parsley optional, for topping
Instructions
- First, bring a medium pot of water to a rolling boil. Be sure to heavily season the water with kosher salt. Then, add chickpea pasta and cook to al-dente according to package instructions.8 oz dry chickpea pasta
- Meanwhile, bring a large pan to medium heat. Once hot, add the butter and avocado oil. When the butter has melted, add the onion and mushrooms. Spread out as much as possible in the pan – some overlap is inevitable though. Let cook, undisturbed, for 2 minutes. Then, stir and let cook for about 2 more minutes.1 tbsp avocado oil, 1 tbsp butter, ½ yellow onion, 8 oz baby bella mushrooms
- Add in garlic, stir, and cook for 1 more minute. Then, sprinkle the flour and seasonings over the mushrooms. Stir to coat, and let the flour cook off for about 1 minute.3 garlic cloves, 1 tbsp gluten free 1-to-1 flour, 1 tsp italian seasoning, 1 tsp kosher salt, ¼ tsp black pepper
- Little by little, pour in the broth, stirring after each addition. Then, add in the heavy cream, parmesan, lemon juice and dijon. Stir until combined and smooth.⅔ cup chicken bone broth, ½ cup heavy cream, ¼ packed cup finely grated parmesan cheese, juice from ½ lemon, 1 tsp dijon mustard
- Once the sauce is bubbling, reduce the heat to a simmer and add in the spinach and chicken sausage. Continue to let it cook, stirring occasionally, until the spinach is wilted and the chicken sausage is warm, about 3-5 minutes.12 oz fully-cooked chicken sausage, 3 oz baby spinach
- When the pasta is cooked to al-dente, set aside some of the pasta water and then drain off the rest. Add the pasta to the pan with the sauce and gently stir to coat. Add a small amount of the reserved pasta water, as needed, to help the sauce stick to the pasta.
- Optionally, top with more grated parmesan, chopped parsley and fresh cracked black pepper. Enjoy!chopped parsley
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This pasta is so good! The sauce is very rich and decadent.
Yay, thank you Jake!
As soon as I saw this recipe, I knew I had to make it immediately! I must say it did not disappoint either!! Will be making again 🙂
Ahhh thank you so much Natalie!
Made this for the first time about a month ago. The kids loved it and asked for it again. It’s been one of our rotating weekly dinner recipes ever since. My kids prefer chicken breasts instead of the sausage. And I’ve been putting a full bag of spinach and adding some dehydrated sun dried tomatoes. Absolutely delish!
Such an easy way to sneak veggies in! Thanks Rhawnie.
This recipe was soooo good! I replaced the heavy cream with Greek yogurt mixed with water for extra protein and it was amazing! I also love how quickly it all came together. Will definitely be making it again.
Ohhh so creative with the greek yogurt sub…I’ll have to try that! Thanks Jaclyn 🙂