Creamy Garlic & Mushroom Penne

Name: Creamy Garlic & Mushroom Penne
Total time: 25 min
Yield: 3 people
Ingredients: 8 oz Penne; 7 oz Button Mushroom; 0.5 White Onion; 3 cloves Garlic; 1 tbsp Butter; 1 tbsp Olive Oil; 3 tbsp Cream Cheese; 5.5 oz Canned Cream; 2 cup Spinach; 0.33 cup Cheese; 1 tsp Oregano; 0.5 tsp Black Pepper Powder; 1 tsp Salt; 5 leaves Basil Leaf

VegetarianUnder 30 MinsMeal Prep Friendly • StovetopDinnerComfort FoodItalian

Easy

25min

520kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A velvety, meat-free white sauce pasta loaded with savory garlic mushrooms and fresh spinach. Specially designed to be reheated later without the creamy sauce splitting!

Looking for a comforting, meat-free dinner that still feels incredibly satisfying? This Creamy Garlic & Mushroom Penne is the absolute perfect solution. The star of the show here is the button mushrooms—when seared in garlic and butter, they develop a deep, savory, earthy flavor that acts as the perfect substitute for meat, ensuring the dish doesn't feel too heavy. Because this recipe is specifically designed to be made ahead of time, we are skipping the traditional milk-and-flour roux. Instead, we create a foolproof, ultra-silky white sauce using a blend of cream cheese, canned cream, and starchy pasta water. This combination creates an incredibly stable emulsion that won't separate, split, or turn greasy when reheated later in the evening! To balance the richness of the white sauce and add a refreshing pop of color, we are tossing in a generous handful of fresh baby spinach right at the end, allowing it to gently wilt into the warm pasta. Infused with oregano and fresh basil leaves, this Creamy Garlic & Mushroom Penne is a balanced, restaurant-quality meal that your family will adore, fresh off the stove or perfectly reheated hours later.

Ingredients

250 g Penne (about 2½ cups)
200 g Button Mushroom (about 2 cups sliced)
0.5 White Onion (half an onion)
3 cloves Garlic
1 tbsp Butter
1 tbsp Olive Oil
3 tbsp Cream Cheese
160 ml Canned Cream (about 2/3 cup)
60 g Spinach (about 2 cups loosely packed)
40 g Cheese (about 1/3 cup grated)
1 tsp Oregano
0.5 tsp Black Pepper Powder
1 tsp Salt (plus more for pasta water)
5 leaves Basil Leaf

Instructions

1
Boil a large pot of water generously seasoned with salt. Cook the penne until al dente (about 1 minute less than the package instructions).
2
CRITICAL STEP: Before draining the pasta, scoop out and save about 1 cup of the starchy pasta water in a mug or jar. You will need this to make the sauce and for reheating later!
3
While the pasta boils, finely chop the white onion and slice the button mushroom.
4
Heat a large pan over medium heat. Add the butter and olive oil. Sauté the white onion and minced garlic for 2 minutes until fragrant.
5
Add the sliced button mushroom to the pan. Cook for 5-6 minutes until they release their moisture and turn golden brown.
6
Lower the heat. Stir in the cream cheese and canned cream. Pour in half of your reserved pasta water, stirring gently until the cheeses melt into a smooth, silky white sauce.
7
Season the sauce with oregano, black pepper powder, and a pinch of salt to taste.
8
Toss the drained penne directly into the pan along with the fresh spinach. Stir for 1-2 minutes until the pasta is coated and the spinach gently wilts.
9
Turn off the heat. Top with grated cheese and torn basil leaf before serving.

Chef's Tips

•REHEATING INSTRUCTIONS FOR MOM: Put the cold pasta in a pan over medium-low heat. Add a generous splash of your reserved pasta water (or plain water) and stir gently. As it warms up, the white sauce will magically become smooth and creamy again!
•Don't add salt to the sauce until after you've mixed in the pasta water and cream cheese, as both already contain some salt.

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