This hearty and comforting creamy pasta dish is a delicious weeknight dinner that the whole family will love. Made with fresh veggies, this creamy beef, mushroom and spinach pasta is all kinds of tasty!
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If you are looking for a simple and quick weeknight dinner that is made from scratch, loaded with flavor and hearty and comforting, then you are in the right place!
This beef mushroom and spinach pasta is rich and creamy and so easy to make. Made with fresh veggies, it's a great all round meal that will leave everyone wanting more!
Be sure to check out my Creamy Pesto Beef Pasta and Beef and Tomato Pasta Bake too!
Why you will love this recipe!
- Family friendly: This is a dinner that the whole family can enjoy.
- Simple and quick: This recipe comes together easily with basic ingredients.
- Well balanced: With protein, carbs, fats and fresh veggies, this dinner will keep you feeling full and satisfied.
Ingredients and Notes
- Beef: I like to use a medium ground beef for more flavor, but you can use lean ground beef if you prefer.
- Mushrooms: I used cremini mushrooms, but any fresh mushrooms like portobello, white or shitake will work well.
- Bouillon: I used bouillon dissolved in water, but you can use a store bought stock that's ready to use. You can use beef, vegetable or chicken stock.
- Cream: Use 35% cream for a thick and rich sauce.
- Spinach: Use baby spinach leaves that are more tender.
- Pasta: I used bowtie pasta for this recipe, but other short pasta shapes like penne or fusilli will work well.
- Parmesan Cheese: For the best flavor use freshly grated parmesan, and use as much as you want!
How to make Creamy Beef, Mushroom and Spinach Pasta
Be sure to scroll down for the full recipe!
- Cook the pasta in a large pot of water, drain and set to one side.
- Season the beef and brown it in a large skillet.
- Once cooked, remove the beef and set to one side.
- Brown the mushrooms in the skillet and soften the onion and garlic.
- Add the cream and stock and reduce.
- Wilt in the spinach.
- Add the cooked beef back to the skillet, along with the cooked pasta, stir and serve.
Serving Suggestions
A big bowl of this creamy beef pasta is a hearty dinner by itself, but it's also great to pair with a vegetable side dish, fresh side salad or some delicious garlic bread. Try it with some of these favorites:
Recipe Variations
You can easily make this recipe with other ground meat such as turkey or chicken. You can add in other veggies too, green peas, cherry tomatoes or bell peppers are great additions.
I simply seasoned this recipe with just salt and black pepper, but you can use other seasonings to enhance the taste. Italian seasoning, red pepper flakes, basil or cilantro will all work well.
Storage and Reheating
This creamy beef and mushroom pasta recipe is best enjoyed as soon as it's made, but leftovers will keep well in the fridge for up to 3 days.
Reheat it gently in a skillet on the stovetop to serve. You can add a little water to it to loosen the pasta back up.
Recipe Notes and Tips
- Cook the pasta al dente. It will continue to cook once drained and also when added to the sauce.
- For the best flavor, brown the mushrooms well. Cook them like steak. Add them to the pan, then let them sit for a few minutes before moving them. This will help them to get a really nice color to them.
- Don't add salt until the mushrooms are browned. Adding it early can cause the mushrooms to release excess water.
More Pasta Dishes
Creamy Beef Mushroom & Spinach Pasta
Ingredients
- 8 ounces pasta
- 1 tablespoon oil (for cooking, olive oil, avocado oil or canola all work well.
- 1 pound medium ground beef (450g)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon salted butter
- 8 ounces cremini mushrooms (227g) sliced
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 cup stock (chicken, vegetable or beef) (235ml)
- 1 cup cream (35%) (235ml)
- 5 ounces baby spinach (140g)
- shredded parmesan to serve
Instructions
- Bring a large pot of salted water to the boil and cook the pasta til al dente. Drain and set to one side.8 ounces pasta
- While you are waiting for the pasta to cook, heat the oil in a skillet on a medium heat on the stove top. Once hot, add in the beef, along with the salt and pepper, and cook til well browned.1 tablespoon oil, 1 pound medium ground beef, 1 teaspoon salt, ½ teaspoon black pepper
- Once cooked, remove the beef from the skillet and set to one side.
- Place the skillet back on the stovetop and add in the butter. Once melted, place in the sliced mushrooms and cook til browned.1 tablespoon salted butter, 8 ounces cremini mushrooms
- Add in the onion and garlic, with a pinch of salt and pepper, and cook til softened.1 yellow onion, 2 cloves garlic
- Pour in the stock and cream and cook for 5 minutes. Do mot let it boil, a very low simmer is good.1 cup stock, 1 cup cream (35%)
- A handful at a time, stir in the spinach until wilted.5 ounces baby spinach
- Add the cooked beef and cooked pasta to the skillet and stir to combine.
- Serve with lots of freshly shredded parmesan.shredded parmesan to serve
Notes
- Cook the pasta al dente. It will continue to cook once drained and also when added to the sauce.
- For the best flavor, brown the mushrooms well. Cook them like steak. Add them to the pan, then let them sit for a few minutes before moving them. This will help them to get a really nice color to them.
- Don't add salt until the mushrooms are browned. Adding it early can cause the mushrooms to release excess water.
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