Mushroom Spinach & Asparagus Pasta

spinach mushroom asparagus pasta

Are you a creamed spinach fan? Do you also love mushrooms & pasta? Ever wish you could combine all three? Then you’ll probably love this! The end result is a very creamy pasta that won’t have you slaving for hours in the kitchen. It comes together super quick, and now that I’ve been through it once, I probably don’t need to follow the recipe again! I found some asparagus chilling in my fridge, so I tossed it into the sauce. It added a really yummy crunchy bite to the pasta- and a little more depth.

My only advice is- eat the pasta fast (the sauce starts to thicken up when the heat escapes) and make sure you have someone else to eat it with! No one can be trusted with a pot of this at hand. Maybe you can answer this question for me…All those veggies negate the calories & fat in the creamy sauce, RIGHT?! I thought so!

Let’s get started!!

You’ll need to get your pasta going in a pot of boiling water.

This recipe calls for whole wheat pasta-which I’m sure would be awesome! For some reason, Casey isn’t a fan…so I used regular spaghetti.

i used regular

Heat up some olive oil- throw in some garlic.

garlic & oil

Toss in your mushrooms & cook them for a bit.


Gather your cream cheese & milk.

Dairy fest

This is the part where I realized I have leftover asparagus to use up!


I tossed them in with the mushrooms and cooked them for a couple of minutes. Now it’s time to add the dairy components!

making the sauce

After your sauce thickens & the cream cheese melts- add the spinach & wilt it down.

adding in the spinach

You have a creamy sauce now!

making the sauce

Add it to the cooked spaghetti. STIR STIR STIR!!!


Throw in your chopped chives.

chive action

Add LOTS of freshly grated Parmesan cheese on top! Season with salt & pepper.

hello parm!

Top with grated parm and DIVE RIGHT IN.

up close & personal

You won’t want to stop eating it. I’m pretty sure of that.

Mushroom Spinach & Asparagus Pasta

(recipe from Sunset Magazine)

  • 8  ounces  whole-wheat pasta
  • 2  tablespoons  olive oil
  • 1  garlic clove, minced
  • 1  pound  sliced mushrooms
  • 6  ounces  cream cheese
  • 1/2  cup  milk
  • 8  cups  lightly packed spinach
  • 1/2 lb. asparagus, chopped
  • Kosher salt and freshly ground black pepper
  • 1/4  cup  chopped fresh chives
  • 1/2  cup  grated Parmesan cheese

1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.

2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add the asparagus and cook for another 2 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with parmesan on the side.

  • snowystylista

    Oooh, that sounds delice!!!! E xxxx

  • Alexa @ Sohdalex

    Yes I love creamed spinach. And yes I love mushrooms and pasta. So I think this dish is for me 🙂
    Looks quite tasty, I will have to make this soon 😉

    • KW

      This was good but needs something to brighten the richness—lemon, wine, vinegar?

  • Miamy

    Mmmm sounds good! :O I want to try this some day!!

  • tricia

    this recipe is also VERY good with swiss chard instead of spinach. [i’d leave the asparagus out, though!]

  • zoe

    This sounds fantastic! Easy enough for a weekday meal.

  • Easy Pasta Recipes

    Fantastic recipe, I tried it and it was delicious. I love all the photos you put on here as instructions, its a great idea.

    • Tracy

      I’m really not sure! I think it’s because I don’t let them sit very long. The second I drain them, sauce goes right on top!!

  • Branna

    Question! How do you get your noodles to not stick together after you drain them? The only way I’ve been able to not is to add olive oil to them. Seriously though, after I drain them, it’s like they immediately start clumping. I don’t know what I’m doing wrong!!!

    My inexperience cooking aside, this looks DELICIOUS. I’ll definitely be making it this week – sticky noodles or not. 🙂

    • SST

      To keep pasta from sticking together, boil in a large amount of water and stir frquently. No need for rinsing in water or adding olive oil. If in doubt about the amount of water needed, consult the directions on the pasta package.

  • Cami

    This pasta dish looks great! Is your blog just a cooking blog now? I so loved your life and decorating posts. You have fabulous style.

    • Tracy

      I don’t know what it is now!! I do have some things around the house to post…perhaps I’ll do that soon!! Thanks for your feedback!

  • Lacey

    Anything with cream cheese is a winner with me!

  • katie

    this looks delicious! i just stumbled on your website last week and i love it! i tried two of your recipes this weekend and they were delicious, i had to blog about it!

  • Anke

    Hi there!
    Looking good.. & can not wait to try this at home.
    However, I am having a little struggle with the cream cheese.. As this doesn’t look like anything we have here.
    Is it a goat cheese, or a cow cheese, or… Please fill me in!
    Thx a million!

  • Leah

    I made this last night and it was absolutely delicious! My husband said he thought it was probably his favorite dish I had ever made! He loved it so much he even invited our neighbor over to taste it!

  • jenifer

    ok i want that right now, can you just bring me some?! 😉

  • Yvette Claire

    Found your blog through Modern Kiddo! This looks delish! I need more easy recipes since I’m basically on bed rest orders til my baby pops out. Thanks for this!

  • Kathleen

    This looks so delicious!!! I can’t wait to try. Cream cheese, what a great plus!!~
    Thanks so much for posting.

  • Sophia

    I love asparagus! I wish it was in season all year round. I made Asparagus Roll-Ups for a snack over the weekend! Delicious! I’m going to have to try your recipe next!

  • kt


    just wanted to let you know i tried this recipe! it was delicious!!! i used a whole 8 oz cream cheese (cause i couldn’t think of what to do w/ the left over 2 oz) and a bit more of milk to balance it out, and instead used shimeji mushrooms (because i love shimeji mushrooms w/ cream sauces!) and it turned out so great! i looked forward to the left overs every night after a long day! thank you so much and please keep up this great blog! =D

  • Patricia

    Speaking of leftovers, how is this the next day? Would you have to add anything to it to make it saucy again!?

  • Ashley

    Mmmm – this recipe looks simple and delicious – my favorite combo. I have left over asparagus from last nights dinner and mushrooms in the fridge to use up. Might try this with farfalle pasta and I bet a little creme fraiche would be great. Thanks for the inspiration!

  • Chad

    I made this tonight and it was pretty tasty! I did have to add a good amount of salt and pepper to bring out the flavors. I also added a bit of hot sauce and red pepper flakes to make it a bit more flavorful, but not spicy. I topped with parmesan and balsamic glaze. The sauce came out really nice and the proportions were spot on. I made this with whole wheat medium shell noodles and they scooped up some of the sauce. Overall, I really like this dish because it lends itself to using what vegetables you have around and also to flavoring however you want. Thanks for the great base recipe! Also, your pictures are really nice!

  • Jay

    I love the narrative at the beginning of this recipe, I fully expected you to offer a free set of steak knives in there somewhere. This pasta looks To. Die. For.

  • lola2012

    Currently eating this as i type. Uh .. YUM. Will be making this a staple on my weeknight food list! Thankyou!

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  • Trisha

    This came out delicious!! And my picky 9 year old absolutely loved it. Rather that olive oil I used butter to sauté the garlic, mushrooms, & spinach. One question though, my sauce dried up pretty quick after tossing it on the pasta. I wonder if I had too much pasta or needed to make more sauce? Or maybe it was the butter?

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