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One-Pot Parmesan Spinach Mushroom Pasta Skillet

One-Pot Parmesan Spinach Mushroom Pasta Skillet

This creamy one-pot pasta combines browned mushrooms, fresh spinach, penne, and Parmesan in a savory milk and broth sauce. It makes about four servings and is ready in approximately 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 8 ounces Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Italian seasoning
  • 1 1/2 cups Chicken broth
  • 1 cup Milk
  • 8 ounces Uncooked penne pasta
  • 5 ounces Fresh spinach
  • 1/2 cup Shredded or finely grated Parmesan cheese

Method
 

Step-by-Step
  1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes, stirring occasionally, until they begin to brown.
  2. Add the minced garlic, salt, and Italian seasoning to the mushrooms. Cook for 1 to 2 minutes, stirring often, until the garlic is fragrant.
  3. Pour in the chicken broth and milk, then add the uncooked penne. Stir to distribute the pasta and mushrooms throughout the liquid.
  4. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cover and cook for approximately 15 to 20 minutes, stirring several times, until the pasta is tender and most of the liquid is absorbed.
  5. Stir in the fresh spinach and cook for 1 to 2 minutes, just until wilted. Remove the skillet from the heat and stir in the Parmesan cheese.
  6. Let the skillet stand briefly so the sauce can thicken. If the pasta seems too thick, add a small splash of broth or milk before serving.

Notes

Brown the mushrooms before adding the liquid for deeper flavor. Stir the pasta several times during cooking, especially near the end, to prevent sticking and help its starch create a creamy sauce. Use vegetable broth for a vegetarian version, baby spinach instead of mature spinach, or fusilli and rotini in place of penne; alternate pasta shapes may absorb liquid and cook at slightly different rates.