Quick & Easy Creamy Mushroom Sage Pasta

Name: Quick & Easy Creamy Mushroom Sage Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb pasta (fettucine, linguine or spaghetti pasta); 2 cups cremini mushrooms (thinly sliced ); 2.5 cups heavy cream (or sub with whole fat coconut milk if you're dairy-free); 1 1/2 cups frozen spinach (or sub with baby spinach); 2 shallots (roughly chopped); 1/4 cup vegetable stock (low sodium); 4 tbsp all-purpose flour; 3 tbsp butter (or sub with vegan butter or olive oil for a dairy-free version); 1 tbsp fresh sage (chopped); 1 tsp garlic powder; 1 tbsp salt (for pasta water); salt (to taste); black pepper (to taste)

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A delicious creamy sauce pasta packed with earthy mushrooms, sage and spinach. This quick and easy creamy mushroom sage pasta is ready in 20 minutes making it a great main dish for the whole family. This recipe is vegetarian.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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💬 Reviews

My creamy mushroom and sage sauce pasta is simple and very easy to make. It's packed with spinach, sage and mushrooms for all the vegetable lovers out there!

This is one of my favourite Italian recipes when I want a cream based pasta with some sage!

Sage is a wonderful herb and it can be used in pasta recipes if you do it right! This is also perfect for all the mushroom lovers out there who love those rich flavors!

This is a quick weeknight dinner as it only takes 20 minutes or less! An easy mushroom pasta dish that comes together with several ingredients in one pot.

You will be licking the delicious sauce off your plate because this is so good and flavorful!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Pasta: fettuccine, linguine or spaghetti pasta work well for this recipe. You can also use fresh pasta.
Mushrooms: either cremini mushrooms, white mushrooms or baby bellas. Avoid using are shiitake mushrooms, seafood mushrooms or enoki mushrooms.
Fresh sage: avoid using dried sage if possible.
Shallots: or substitute with a small onion
Frozen spinach: or substitute with fresh baby spinach
Garlic powder
Heavy cream: or whole fat coconut milk for a dairy-free version.
Vegetable stock or vegetable broth that is low sodium
All purpose flour: this is plain flour.
Unsalted Butter: or substitute with vegan butter for dairy-free version or olive oil
Salt and pepper
Grated Parmesan cheese: optional for serving

Expert Tips

Do not overcook the pasta. Only boil until Al dente or follow your package directions on how to do this.
Remember to reserve some of the pasta cooking water. This helps your pasta sauce thicken and it helps the pasta to stick to the sauce.
I highly recommend a longer pasta shape for this pasta dish. I find it tastes better with the cream sauce due to it's texture. However, if you have another type of pasta you really enjoy, feel free to use that as a substitution.
Allow the mushrooms to brown and for the mushroom water to fully evaporate before adding anything else.
If you're using coconut milk, make sure to mix the coconut milk well before adding it to the pan so the liquid and fat have combined.
Evenly sprinkle the all purpose flour across the pan. This prevents any clumps from forming in your mushroom sauce.

Instructions

In a large pot of water, bring it to a boil and season with 1 tablespoon of salt. Boil pasta until al dente or according to package instructions. Reserve ¼ cup of hot pasta water and set aside. Strain pasta.
In a large skillet set on medium heat, add butter. Fry shallots and sage leaves until shallots are translucent. Next add in sliced mushrooms and fry until browned, about 5-7 minutes.
Then add in frozen spinach and allow it to thaw out in pan. Season with salt, pepper and garlic powder.
Pour in vegetable stock and heavy cream (if you're using coconut milk, mix the coconut fat and liquids well before adding). Mix well. Add in the reserved pasta water to thicken sauce.
Evenly sprinkle the all purpose flour across the pan and give it a good mix to further thicken it.
Once the sauce is thick, toss in the cooked pasta. Combine well. Serve and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing this type of pasta as the mushrooms and noodles will become soggy.

Pairing Suggestions

This Creamy Mushroom Sage Pasta serves well with:

Starters like fresh salad with Italian dressing, Caesar salad, or antipasto salad, calamari, garlic bread, bruschetta, or Italian wedding soup
Pizza
Risotto
Italian meatballs
Chicken parmesan
Cooked protein like sautéed buttered shrimp, chicken, or beef or grilled steak
Sautéed or grilled vegetables like green beans, broccoli, cauliflower, zucchini, bell peppers, carrots, squash, brussel sprouts, corn on the cob, and mushrooms.
Stuffed mushrooms
Baked Italian eggplant

FAQ

Can I make this in advance?

This can be made in advance with the sauce and pasta stored in separate an airtight containers in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat but just a warning that with any noodles, they do become soggy over time.

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