Creamy Mushroom & Spinach Pasta

Creamy Mushroom & Spinach Pasta

It’s been a while since I posted.  We have moved from the DC area down to Jacksonville, Fl where we both grew up.  It’s been a whirlwind of moving, staying with my parents and moving again.  We are so glad to be settling into our new home, and this was our first family meal in our new dining room.

I love mushrooms!  No one else in my family really shares my affinity for them though. When John and I first got married, I would make this dish all the time.  He is polite and will just eat around the mushrooms. Last night, I decided everyone was going to have to bear with me, and surprisingly everyone liked the pasta.  The men didn’t eat their mushrooms, but Arabella tried one at the end and ate a few more after deciding that she liked them.


Start with a small package of baby bellas.  Wash, drain and slice them.


Then add them to a skillet with 2 tablespoons of olive oil and 1 tablespoon of butter.

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Sauté until all liquid cooks out and mushrooms start to brown.  Don’t add salt until later or they won’t brown.  Stir in 1/4 cup of white wine and sauté until liquid is cooked out again.


When browned, add a pinch of salt and 2-3 cloves of minced garlic.


Stir in 2 tablespoons of butter and then sprinkle 2 tablespoons of flour and stir.  Slowly stir in 1 1/2-2 cups of milk and cook until thickened. Season with salt and pepper to taste.


Stir in 2 cups of fresh spinach.


Add 1 cup of diced cooked chicken.  I used some leftover from a rotisserie chicken we had for lunch after church on Sunday.


Stir in half a package of cooked penne pasta.


It’s getting creamy!  If it’s too thick, add a little pasta water.  Stir in a pinch of dried thyme.


It’s gonna be so good!  Just in time for fall.

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Creamy Mushroom & Spinach Pasta

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Creamy Mushroom & Spinach Pasta


  • 2 Tbsp olive oil
  • 3 Tbsp butter
  • 1 small pkg baby bella mushrooms, washed drained & sliced
  • 2 cups fresh spinach
  • 1 1/2 cups diced cooked chicken (I used store-bought rotisserie)
  • 2-3 cloves of garlic, diced
  • 1/4 cup white wine
  • 2 Tbsp flour
  • 1 1/2 - 2 cups milk
  • pinch of dried thyme
  • salt & pepper to taste
  • 1/2 package penne pasta


  1. Boil water and cook pasta according to package directions.
  2. Sauté mushrooms in oil and butter and continue cooking until browned. Season with salt and pepper.
  3. Add wine and sauté until liquid is cooked out.
  4. Stir in garlic and 2 tablespoons of butter.
  5. Sprinkle with flour and stir.
  6. Slowly whisk in milk until all flour is dissolved. Stir until milk thickens into a sauce.
  7. Add spinach, chicken and thyme.
  8. Stir in drained pasta and a little pasta water if sauce is too thick.
  9. Salt and pepper to taste.
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You could also make this dish without the chicken for a vegetarian option.  I usually made that way in the past.  It is really good leftover too!


Hope you enjoy this meal as much as we did!




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