Creamy Spinach and Mushrooms Pasta
Prep time
Cook time
Total time
Yield: Serves 2
  • 150 grams spaghetti
  • 250 grams frozen spinach, thawed and drained
  • 3 tablespoons light olive oil
  • 2 chicken fillet, sliced thinly (optional)
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons chili flakes (more if you like it spicy)
  • 100 grams mushrooms, sliced
  • ½ to ¾ cup heavy cream
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  1. Heat a pot of water for the spaghetti and season lightly with salt.
  2. In a saucepan, heat the spinach until almost dry - you can tell it's almost dry when the spinach starts to stick at the bottom of the pan. Remove the spinach and wash the saucepan.
  3. Dry the saucepan and heat over medium heat. Add in 2 tablespoons of oil. Season the sliced chicken fillets with salt and freshly ground black pepper. Sear the chicken until browned and cooked. Remove and set aside. (Skip this step if you are not using any chicken.)
  4. By now your pot of water should be boiling, add in your spaghetti.
  5. Add in the last tablespoon of oil into te saucepan and add in the garlic and chili flakes. Sauté until fragrant and add in the mushrooms and cook until mushrooms have softened and juices are released. Add in the spinach, chicken and ½ cup of cream. Season with salt and freshly ground pepper. Bring to a boil and turn the heat down to a simmer.
  6. Test your spaghetti - once it's al dente, drain and add into the cream sauce. Toss and coat the pasta, adding more cream if you want it more creamy or a little pasta water to loosen the sauce. Plate the pasta, drizzle with some extra virgin olive oil and serve immediately.
Naggy Notes
- Instead of spaghetti, use linguine or fettuccine as they mop up the sauce better.
- Use whatever fresh and flavourful mushrooms you can find - I used bunashimeji, but portobello will be more flavourful and meaty.
Recipe by Foodie Baker at