Creamy Portobello and Spinach Baked Pasta

mushroom pasta.jpg

This recipe definitely qualifies for “Meatless Monday.”  As the crisp fall air comes upon us we start to crave comfort food. This creamy, tangy, cheesy sauce is the answer to the comfort craving. Having spinach and mushrooms in it also makes it feel like you are doing something good for yourself!

Portobello and Spinach Baked Pasta


  • 3 Tbsp unsalted butter, divided

  • 3 garlic cloves, minced

  • 2 Tbsp flour

  • 2 c portobello mushrooms, gills and stem removed, and diced into bite size pieces

  • 3/4 c white wine (try to use a dry white wine like pinot grigio)

  • 1/2 c chicken stock

  • 2 c fresh baby spinach (pack the leaves into the measuring cup each time)

  • 1/3 c sour cream

  • 3/4 c shredded parmesean and/or fontina cheese, divided

  • 1 tsp kosher salt use more if necessary

  • 1/2 Tbsp Pepper

  • 1 tsp fresh thyme

  • 2 1/2 c rigatoni pasta (or roughly a half of a pound)



  1. In small pot bring water to a boil with a teaspoon of salt. Then cook the pasta according to the package directions. Try to have the pasta cook until its al dente, which means its a little harder not mushy. Once the pasta is cooked, drain it and set aside.


  1. Preheat the oven to 375 degrees.

  2. In a medium sized sauce pan add two Tablespoons of butter. Once the butter is melted add your minced garlic. Let that saute for 2 minutes over medium heat. Then add in two Tablespoons of flour. Stir the flour around into the butter and let it saute for another minute.

  3. Add another Tablespoon of butter, let that melt, then add in your mushroom pieces. Season with salt, pepper, and thyme. Mix to incorporate.

  4. Then add 3/4 cup of white wine to the pan, bring it to a simmer for 5 minutes. Then add 1/2 cup of chicken stock, let that simmer for another 3 minutes.

  5. Add the two cups of fresh baby spinach to the pan. Let it wilt into the pan. The spinach will cook down and once all spinach is cooked down remove it from the heat.

  6. Add 1/3 of a cup of sour cream and 1/2 cup of the shredded cheese. Mix together getting the mixture as smooth as possible. Season with 1 teaspoon of garlic powder. Taste the sauce and add more salt and pepper if you like.

  7. In a ceramic baking dish or pyrex take about 1/3 of a cup of the sauce and spread it on the bottom of the dish. Then add the pasta.

  8. Pour the rest of the sauce over the pasta. Give it a good mix. Then top with another 1/2 cup of the shredded cheese.

  9. Place it into the oven for 12-15 minutes.