Creamy Mushroom and Spinach Pasta

Mushrooms and spinach are two of my favorite vegetables.  They go so well in this creamy mushroom and spinach pasta.  This is a healthy meal that doesn’t take very long to make at all.  I used brown rice pasta in this creamy mushroom and spinach pasta to keep it gluten free.  You can probably use regular pasta as well if you have no issues with gluten.  If you also enjoy spinach and mushrooms together, you may also like this recipe.

Creamy Spinach Mushroom Pasta - My Whole Food Life

I used full fat coconut milk in the can to give this pasta a creamy texture and taste.  Not only does the coconut add to the taste, but the richness of it will keep you satisfied after only a small amount.   This creamy mushroom and spinach pasta is more heavy on the vegetables than it is on the pasta.  If you are grain free, you may also be able to make this dish with zucchini noodles.

Creamy Mushroom and Spinach Pasta

Creamy Musroom and Spinach Pasta

Prep Time 5 min Cook Time 15 min Serves 3-4 servings     adjust servings

A healthy dinner ready in under 30 minutes!



  1. Cook spaghetti as per package instructions. Set aside. For sauce, add mushrooms, coconut milk, garlic, sea salt and cayenne in a saute pan . Cook on medium heat covered until mushrooms are soft, about 10 to 15 minutes. Turn heat to very low, uncover, and add spinach and spaghetti. Mix until the spinach had wilted and remove from heat. Ready to serve.


Recipe Notes

This recipe should keep in the fridge for at least 4-5 days. Enjoy!

Creamy Spinach Mushroom Pasta 1 - My Whole Food Life

Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

22 thoughts to “Creamy Mushroom and Spinach Pasta”

  1. Recipe sounds great.....My one question is about substituting either full fat soy or Almond milk as I can not digest saturated fats as in Coconut Milk......
  2. YUM!!!! This was so delicious when I made it, but I'm at work now and had to log on to this site just to note how great this still tastes two days later. As any busy mom knows, meals that can be made ahead are gems, and I will definitely add this to my meal rotation!
  3. Oh my gosh, I just made this tonight and it was amazing! I used zoodles instead of spaghetti. I'll definitely be making this more often
  4. I made the mistake of buying low fat coconut milk instead of full fat (fibro fog) but it was still delicious Can’t wait to make it with full fat coconut milk!

Leave a Reply

Your email address will not be published. Required fields are marked *