Creamy Garlic Mushroom and Spinach Pasta Without Cream

The difference between a rich mushroom pasta and a watery one is usually what happens in the frying pan before the sauce begins. Mushrooms need time to brown. If they go straight into a crowded pan with salt and liquid, they release their water and simmer instead.

This recipe uses the starch from the pasta cooking water to bring olive oil and grated cheese together. It is creamy in texture, but there is no double cream to buy or use up afterwards.

Recipe at a glance

• Serves: 3 generous portions
• Preparation: 10 minutes
• Cooking: 15–18 minutes
• Total: About 25–30 minutes
• Equipment: Large saucepan, wide frying pan and a mug for pasta water

Ingredients

• 300g dried pasta, such as rigatoni, fusilli or tagliatelle
• 300g chestnut mushrooms, wiped and sliced
• 120g baby spinach
• 3 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 60g finely grated vegetarian hard cheese, plus extra to serve
• Finely grated zest of ½ lemon
• 1 tsp lemon juice, to taste
• ½ tsp dried thyme or 2 fresh thyme sprigs
• Salt and black pepper
• Optional: a pinch of chilli flakes

Method

1. Put the pasta on. Bring a large pan of salted water to the boil. Cook the pasta until just al dente, following the packet as a guide. Before draining, save at least 200ml of the cloudy cooking water in a heatproof mug. It helps the cheese and oil coat the pasta without cream.
2. Brown the mushrooms. Meanwhile, heat 2 tablespoons of olive oil in a wide frying pan over a medium-high heat. Add the mushrooms in an even layer. Leave them alone for the first 2 minutes, then turn and cook for another 4–5 minutes until the edges are golden. If your pan is small, cook in batches.
3. Add the aromatics. Reduce the heat. Add the remaining tablespoon of oil, garlic, thyme and chilli flakes if using. Stir for about a minute until the garlic smells fragrant but has not browned.
4. Wilt the spinach. Add the spinach in two handfuls, stirring until each collapses. Splash in 3 tablespoons of the reserved pasta water to loosen the browned bits on the base of the pan.
5. Bring the sauce together. Add the drained pasta and about 100ml more pasta water. Turn the heat to low. Toss for a minute, then take the pan off the heat and add the grated cheese in stages, tossing vigorously. Add a further splash of pasta water whenever the sauce tightens. It should coat the pasta rather than pool beneath it.
6. Finish at the table. Stir in the lemon zest, taste and add a small squeeze of juice, salt and plenty of black pepper. Serve immediately while the sauce is glossy.

If the sauce turns clumpy

The pan is probably too hot, or there is not enough water in it. Remove the pan from the heat and add warm pasta water a tablespoon at a time, tossing vigorously until the sauce loosens. Add the cheese gradually; returning the pan to high heat can make it clump again. Finely grated cheese melts more evenly than thick shavings. A ready-grated product may contain anti-caking agents and behave differently.

A little water at the bottom of the bowl is not a disaster; an oily or dry sauce needs more tossing, not more oil. The pasta continues to absorb liquid as it stands, so do not make it too thick in the pan.

Make it your own

Use a mix of chestnut and oyster mushrooms for a deeper savoury flavour. Frozen spinach can replace fresh, but thaw it and squeeze out the excess moisture first. To make the dish vegan, use a plant-based alternative intended for melting and check whether it needs a different amount of water; the sauce will taste different without hard cheese.

Storage and allergens

This pasta is at its best straight away. Cool any leftovers promptly in a shallow container, refrigerate within two hours and eat within 48 hours. Reheat only once until steaming hot throughout, adding a little water to loosen the sauce. Avoid leaving a cheese-based sauce at room temperature for extended periods.

Contains: wheat/gluten (if using wheat pasta) and milk (cheese). Check alternatives individually. For a strictly vegetarian version, use a hard cheese labelled suitable for vegetarians.

Food safety reference: see the Food Standards Agency guidance on leftovers and reheating. Pasta sauce texture and cooking time depend on the pasta and cheese used.

ABOUT THE AUTHOR

Musa Ersoy

Musa Ersoy is an editor and writer at DEFUXA Global News, covering developments in the United Kingdom and around the world. He researches news stories using official statements, credible sources and independently verifiable information. His editorial work focuses on factual ac…

Author profile and articles