Ultimate Creamy Christmas Mushroom Pasta With Spinach and White Wine
This is the kind of Christmas Mushroom Pasta you make when the tree lights are glowing and you want something rich, warm, and easy. Earthy mushrooms, silky cream, and a splash of white wine create a sauce that feels special without being fussy. A handful of spinach adds freshness and color, while Parmesan ties everything together.
It’s a simple pot-to-pan dinner that still feels like a celebration. Perfect for a quiet night in or a holiday gathering with friends.
Why This Christmas Mushroom Pasta Recipe Works
This pasta leans on a few strong flavors that play beautifully together. Mushrooms bring deep, savory notes, the wine cuts through the richness, and cream makes everything luxuriously smooth.
Spinach softens into the sauce and adds a bright, green contrast. The whole dish comes together quickly but tastes like it simmered all afternoon.
It’s also flexible. Use whatever mushrooms you like, toss in the pasta you have, and adjust the cream and Parmesan to your taste.
The result is a balanced, restaurant-worthy bowl that feels festive without requiring special skills or tools.
Ingredients for Christmas Mushroom Pasta
- 12 oz (340 g) pasta (fettuccine, tagliatelle, or penne)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster, or porcini), sliced
- 1 small onion, finely chopped
- 3–4 garlic cloves, minced
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 cup heavy cream (or 3/4 cup heavy cream + 1/4 cup whole milk)
- 1/2 cup grated Parmesan (plus more for serving)
- 4 cups fresh baby spinach
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Pinch of red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 lemon, for finishing (zest or a squeeze of juice)
Calculate the Calories & Macros for This Recipe
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Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
How to Make Christmas Mushroom Pasta
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Sauté the mushrooms. In a large skillet, heat olive oil and butter over medium-high heat.
Add mushrooms in an even layer. Let them brown undisturbed for 3–4 minutes, then stir and cook until golden and tender. Season with a pinch of salt and pepper.
- Add aromatics. Reduce heat to medium.
Add the chopped onion and cook until soft and translucent, about 3 minutes. Stir in the garlic, thyme, and red pepper flakes, and cook for 30–60 seconds until fragrant.
- Deglaze with white wine. Pour in the wine and scrape up any browned bits from the pan. Simmer for 2–3 minutes, until the alcohol cooks off and the liquid reduces by about half.
- Pour in the cream. Lower the heat and add the cream.
Simmer gently for 2–3 minutes, stirring, until slightly thickened. If it looks too thick, add a splash of pasta water.
- Wilt the spinach. Add the spinach and stir until it softens and blends into the sauce, about 1 minute.
- Toss with pasta and Parmesan. Add the drained pasta to the skillet. Sprinkle in the Parmesan and toss until the sauce clings to the noodles.
Add pasta water as needed to loosen and create a glossy, silky coating.
- Finish and season. Taste and adjust salt and pepper. Add a little lemon zest or a small squeeze of lemon juice to brighten the flavors.
- Serve. Plate with extra Parmesan and a crack of black pepper. A drizzle of good olive oil on top is a nice touch.
How to Store Christmas Mushroom Pasta
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
The sauce will thicken as it chills.
- Reheat: Warm gently on the stovetop over low heat with a splash of water, milk, or stock to loosen. Stir often to prevent sticking.
- Freezer: Cream sauces don’t freeze well. If you must freeze, do it without the spinach and reheat gently, then add fresh spinach at the end.
Benefits of This Christmas Mushroom Pasta Recipe
- Simple yet special: Perfect for the holidays when you want comfort and a little elegance.
- Flexible ingredients: Works with different mushrooms and pasta shapes.
- Balanced flavors: Wine and lemon keep the cream from feeling heavy.
- Vegetarian-friendly: Satisfying without meat, and easy to adapt for various diets.
- Quick to make: On the table in about 30 minutes.
Common Mistakes to Avoid
- Crowding the pan: Overloading the skillet steams the mushrooms.
Cook in batches if needed for deep browning.
- Skipping reduction:</-strong> Don’t rush the wine step. Let it reduce to concentrate flavor and remove the raw alcohol taste.
- Overcooking the pasta: Slightly undercook before tossing with the sauce. It will finish in the pan.
- Boiling the cream hard: Keep it at a gentle simmer so it doesn’t split or get greasy.
- Under-seasoning: Taste at the end.
Parmesan adds salt, but you may need a bit more plus lemon for balance.
Recipe Variations of Christmas Mushroom Pasta
- Truffle twist: Add a teaspoon of truffle oil at the end for an extra festive touch.
- Mushroom medley: Mix fresh and rehydrated dried porcini for deeper, woodsy flavor.
- Cheese swap:</-strong> Try Pecorino Romano for a sharper bite or mascarpone for extra silkiness.
- Herb upgrade: Stir in chopped parsley, chives, or tarragon just before serving.
- Lightened version: Use half-and-half and add a spoonful of cream cheese to keep it creamy.
- Gluten-free: Use your favorite gluten-free pasta and thicken with a teaspoon of cornstarch if needed.
- Protein add-ins: Fold in roasted chicken, crispy pancetta, or white beans for extra heft.
- Lemon-forward: Add more zest and a squeeze of juice for a brighter, lighter profile.
FAQ
What kind of white wine should I use?
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay. Avoid sweet wines. If you wouldn’t drink it, don’t cook with it.
Can I make this without wine?
Yes.
Replace the wine with vegetable or chicken stock plus a teaspoon of lemon juice for acidity. The flavor will still be rich and balanced.
Which mushrooms are best?
A mix is ideal. Cremini add meatiness, shiitake bring umami, and oyster mushrooms add a delicate texture.
Button mushrooms work fine if that’s what you have.
How do I keep the sauce from getting too thick?
Reserve pasta water and add it gradually while tossing. The starch helps the sauce emulsify and stay silky without becoming heavy.
Can I use milk instead of cream?
Whole milk alone may split or feel thin. If you want lighter, use half-and-half or a mix of cream and milk.
You can also add a spoonful of cream cheese to stabilize.
What pasta shape works best?
Long ribbons like fettuccine or tagliatelle are classic with creamy sauces. Short shapes like penne or rigatoni also hold the sauce well.
How do I make it dairy-free?
Use olive oil instead of butter, a good unsweetened oat cream or cashew cream in place of heavy cream, and a dairy-free Parmesan-style cheese or nutritional yeast.
Is this good for a crowd?
Yes, but cook the mushrooms in batches and toss the pasta with sauce right before serving. Keep extra pasta water handy to refresh the sauce if it sits.
In Conclusion
This Creamy Christmas Mushroom Pasta with Spinach & White Wine brings comfort and elegance to the table with very little effort.
The mushrooms, wine, and cream create a sauce that feels festive yet grounded, and the spinach keeps it lively. It’s the kind of dish that makes weeknights feel special and holidays feel relaxed. Light some candles, pour a glass of the same wine you cooked with, and enjoy a cozy bowl of seasonal goodness.
Creamy Christmas Mushroom Pasta With Spinach & White Wine – Cozy, Festive, and Comforting
Ingredients
Method
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Sauté the mushrooms. In a large skillet, heat olive oil and butter over medium-high heat. Add mushrooms in an even layer. Let them brown undisturbed for 3–4 minutes, then stir and cook until golden and tender. Season with a pinch of salt and pepper.
- Add aromatics. Reduce heat to medium. Add the chopped onion and cook until soft and translucent, about 3 minutes. Stir in the garlic, thyme, and red pepper flakes, and cook for 30–60 seconds until fragrant.
- Deglaze with white wine. Pour in the wine and scrape up any browned bits from the pan. Simmer for 2–3 minutes, until the alcohol cooks off and the liquid reduces by about half.
- Pour in the cream. Lower the heat and add the cream. Simmer gently for 2–3 minutes, stirring, until slightly thickened. If it looks too thick, add a splash of pasta water.
- Wilt the spinach. Add the spinach and stir until it softens and blends into the sauce, about 1 minute.
- Toss with pasta and Parmesan. Add the drained pasta to the skillet. Sprinkle in the Parmesan and toss until the sauce clings to the noodles. Add pasta water as needed to loosen and create a glossy, silky coating.
- Finish and season. Taste and adjust salt and pepper. Add a little lemon zest or a small squeeze of lemon juice to brighten the flavors.
- Serve. Plate with extra Parmesan and a crack of black pepper. A drizzle of good olive oil on top is a nice touch.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
