Pasta

Mushroom Spinach Pasta

Easy mushroom spinach pasta made with smoked streaky bacon, crimini mushrooms (chestnut mushrooms), penne pasta and a splash of cream. Ready in around 10 minutes this easy pasta recipe is full of flavour and perfect for getting dinner on the table on busy weeknights!

AN overhead shot of mushroom spinach pasta on a round plate with baby spinach leaves scattered around

Quick pasta recipes are my saviour on weeknights. There are so many combinations, pasta shapes, sauces and ingredients you can add that I could eat pasta every night of the week and not get bored (although I’d have to fit in some gym time much more than I am now).

This mushroom spinach pasta is one of my favourites and it contains 3 combos you just can’t go wrong with. Mushroom, spinach and smokey bacon (pancetta). I mean throw some crispy bacon on anything and it’s gonna taste good, right?

I’ve started using thin strips of pancetta or smokey streaky bacon instead of pre-cubed pancetta you buy in little containers and I love it SO much more! It just has so much more flavour and I love having slightly larger crispy bits in my pasta than the little cubes that can turn a little tough when cooking.

What Mushrooms To Use?

For this recipe I used chestnut mushrooms also known as cremini or crimini mushrooms. I like to cut them in to very thin slices and I like quite a lot of them. Mushrooms are one of my favoruite things to add to pasta, you can go for porcini or champion if you’d like a stronger mushroom flavour.

Also a mixture or fresh thinly sliced mushrooms and dried porcini (re hydrated in water) would be delicious! To keep the cost down I went for these crimini mushrooms on offer at my supermarket.

How To Make Mushroom Spinach Pasta – Step By Step

First, bring a large pot of salted water to a boil and cook the pasta according to packet instructions until al dente (around 8-10 minutes)

Meanwhile cut the streaky bacon into medium sized chunks and fry until brown and slightly crispy in a large pan, set aside on a plate.

Fry the thinly sliced mushrooms in the same pan the bacon was cooked in until they have softened and cooked down (photo 1-2).

Step by step photos for making mushroom spinach pasta

Add the crispy bacon back into the pan with the cream, reserved pasta water and cook the mixture for 2 minutes. Add the cooked pasta and chopped spinach, stir to combine and add a generous sprinkling of pepper and small pinch of salt (taste if needed first because the bacon can be quite salty) serve (photos 3-6).

Whaaat No Garlic?

Yup, this pasta dish is garlic free, it also has no onions or parmesan which are a regular occurrence in my recipes. The reason? well I forgot to add the garlic, I didn’t think it needed onion and we didn’t have any parmesan in the fridge for the first time ever (it’s taking a lot longer to get organised with this house move than I planned).

BUT after face planting this big bowl of mushroom spinach pasta (twice) we both decided it didn’t need anything else. No garlic or parmesan, nothing. I love it just the way it is.

Some Extra Tips For Making This Mushroom Spinach Pasta

  • Remember to reserve pasta water before draining the pasta. This adds a lot of flavour and emulsifies the sauce.
  •  Taste the pasta before adding more salt, bacon can add a lot of seasoning so it may not need it.
  • Try adding a mixture of fresh thinly sliced mushrooms and dried porcini (re hydrated in water) for an extra flavour punch.
  • Garlic would be a nice addition as would fresh herbs such as thyme, parsley or basil.
  • Don’t have penne pasta? This would work well with linguine and spaghetti too.
  • Although I didn’t add parmesan cheese it wouldn’t go wrong in this recipe

A close up overhead shot of mushroom spinach pasta on a large round plate with a fork

Other News!

Waaa it’s been 3 weeks since we moved back to Scotland and it’s felt like a blink of an eye. I finally got my photography equipment out of storage and this is the first recipe I’ve shot in our temporary apartment…yeah let’s just say I need to practice, practice, practice this weekend because the lighting and set up is totally different.

Nathan is now on board and working with me on the blog (yay). He’s working behind the scenes, helping me recipe test and with the never ending admin tasks. He might even appear in some photos and videos soon (YES we’re testing videos!) …watch this space!

All of you have been so lovely and understanding with the slow pace I’ve been posting recipes. Juggling everything has been much harder than I first anticipated but we are slowly but surely getting into a normal routine and we’ll be back to 3 new juicy recipes each week ASAP! THANK YOU SO MUCH!

If you’ve tried this Mushroom Spinach Pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 5 votes
Mushroom Spinach Pasta
Cook Time
10 mins
Total Time
10 mins
 
Easy mushroom spinach pasta made with smoked streaky bacon, crimini mushrooms (chestnut mushrooms), penne pasta and a splash of cream. Ready in around 10 minutes this easy pasta recipe is full of flavour and perfect for getting dinner on the table on busy weeknights!
Course: Main Course
Cuisine: Italian
Keyword: creamy mushroom pasta, mushroom and bacon pasta
Servings: 4 servings
Calories: 624 kcal
Author: Emily Kemp
Ingredients
  • 3.5 oz (100g) Smoked pancetta/streaky bacon
  • 8 medium (250g) Crimini Mushrooms , thinly sliced
  • 1/2 cup (100ml) Cream
  • 1 large handful (50g) Spinach
  • 4 cups (400g) Penne Pasta
  • 1/2 cup (125ml) Pasta water
  • 1 pinch salt and pepper , to season
Instructions
  1. First, bring a large pot of salted water to a boil and cook the pasta according to packet instructions until al dente (around 8-10 minutes)
  2. Meanwhile cut the streaky bacon into medium sized chunks and fry until brown and slightly crispy in a large pan, set aside on a plate.
  3. Fry the thinly sliced mushrooms in the same pan the bacon was cooked in until they have softened and cooked down.

  4. Add the crispy bacon back into the pan with the cream, reserved pasta water and cook the mixture for 2 minutes. Add the cooked pasta and chopped spinach, stir to combine and add a generous sprinkling of pepper and small pinch of salt (taste if needed first because the bacon can be quite salty) serve.

Recipe Notes

Tips 

  • Remember to reserve pasta water before draining the pasta. This adds a lot of flavour and emulsifies the sauce.
  •  Taste the pasta before adding more salt, bacon can add a lot of seasoning so it may not need it.
  • Try adding a mixture of fresh thinly sliced mushrooms and dried porcini (re hydrated in water) for an extra flavour punch.
  • Garlic would be a nice addition as would fresh herbs such as thyme, parsley or basil.
  • Don't have penne pasta? This would work well with linguine and spaghetti too.
  • Although I didn't add parmesan cheese it wouldn't go wrong in this recipe

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10 Comments

  • Reply
    Jacque Hastert
    May 31, 2018 at 4:02 am

    This looks fantastic and you provided great tips!

  • Reply
    Chris Collins
    May 30, 2018 at 10:39 pm

    Oh my goodness this is the most gorgeous bowl of comfort food I’ve ever laid eyes on! Mushroom and pasta really is just a match made in heaven. Thanks for sharing the recipe 🙂

  • Reply
    Demeter
    May 30, 2018 at 8:47 pm

    Loving how thorough the step-by-step tutorial is! Love that you took the time to outline each and every step so beautifully! Perfect summer recipe. 🙂

  • Reply
    Sara
    May 30, 2018 at 8:18 pm

    This looks fantastic. I love the combination of spinach and mushroom in pasta! So yummy!

  • Reply
    Jessica Randhawa
    May 30, 2018 at 8:04 pm

    This looks delish! Can’t wait to try it and looks super easy. I love to add spinach in my dishes so that’s a bonus!

  • Leave a Reply

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