Spinach & Mushroom Pasta with Creamy Tomato Sauce

This penne pasta is jazzed up with sauteed mushrooms, spinach and tomatoes. Served with a creamy tomato sauce, this Spinach & Mushroom Pasta is the perfect dinner recipe for any occasion!

For another perfect pasta night recipe, add my Basil Pesto Pasta with Roasted Veggies to the menu!

Spinach & Mushroom Pasta with Creamy Tomato Sauce

How has your day yesterday? Mine, was pretty good. I ended up running around most of the day doing errands. But in between the errands Cason and I went to the park. I have started to go to this particular park near a man made lake lately because Cason has been in love with the duckies. It is hilarious to watch him run around. All he wants to do is chase the ducks.

At one point he decided it would be a good idea to get more of an aerial view of the ducks, so he pulled himself up onto a bench. Seemed like a good idea at the time, one problem, he put his hand directly in bird poo as he was pulling himself up. {yup, smeared it all over} Of course, I didn’t have anything on me to wipe it off so I had to use MY hand. Awesome, now we both have bird poo hands. 🙁 It was a great time at the park, bird poo and all! Anything like this ever happen to you?

When most of my day is spent outside the house like that, I usually don’t have time to prep a meal. In my house, that means a quick 30 minute meal is on the agenda. This healthy pasta recipe is not only a great vegetarian option but has a super rich taste from the homemade creamy tomato sauce. With the addition of sauteed baby portabellas, spinach, and fresh tomatoes you wont miss the meat one bit!

How to Make Spinach & Mushroom Pasta

To get started, bring a large stockpot of water to a boil.  In the meantime, heat a large saute pan to medium high heat. Add 2 tablespoons of olive oil and then 2 minced garlic cloves. Saute for 30 seconds and add 6 oz. of sliced baby portabella mushrooms. Saute for 8-10 minutes, until mushrooms are browned.

Stir in 1 1/2 teaspoon of dry parsley, 2 teaspoons of dry oregano, 1 tablespoon of dry basil, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Next, add two tomatoes {each cut into 8 wedges} and 6 oz. of fresh spinach. Stir, cover, and let saute for 5 minutes or until spinach is wilted.

Next add one 15 oz. can of crushed tomatoes and 3 oz. of cream cheese. Stir until cream cheese is melted. Let sauce simmer. Add 1 lb. of penne pasta into boiling water and cook for 8-10 minutes or until al dente. 🙂 Drain water from pasta and toss with spinach mushroom tomato sauce. Serve!

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