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A top-down view of a creamy one-pan linguine pasta with mushrooms, spinach, and melted kashar cheese in a black skillet.

Creamy One-Pan Mushroom & Spinach Pasta

A practical, vitamin-rich, and incredibly creamy pasta recipe where everything is cooked in one pan using the traditional Turkish "demleme" (absorption) method.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 people
Course: Main Course
Cuisine: Mediterranean, Turkish
Calories: 782
Ingredients Equipment Method Video Notes

Ingredients
  

The Veggie Mix
  • 3 cups Mushrooms, sliced
  • 1 medium Red onion, sliced
  • 1 cup Cherry tomatoes, halved
  • 2 cloves Garlic, minced
  • 2 cups Fresh baby spinach
  • 3 tbsp Olive oil or vegetable oil
The Pasta & Sauce
  • 8 oz Linguine or spaghetti
  • ¾ cup Heavy cream
  • 1 tbsp Tomato paste or pepper paste
  • 3 cups Hot water
  • 1 cup Grated kashar cheese or mozzarella
  • 1 tsp Red pepper flakes
  • ½ tsp Black pepper
  • 1 tsp Salt

Equipment

  • Large Deep Skillet or Sauté Pan: Essential for the "demleme" method.
  • Wooden Spoon or Spatula: For constant stirring.
  • Chef’s Knife: To finely slice the mushrooms and onions.
  • Colander: Only needed for washing the spinach!

Method
 

  1. Start by sautéing your sliced mushrooms in a large pan with a bit of oil until they release their water and turn golden brown. Pro Tip: Sautéing them first gives a much deeper flavor than just boiling them with the pasta.
    Sliced white mushrooms being sautéed in a skillet until golden brown and flavorful.
  2. Add the dry pasta directly into the pan with the mushrooms. Arrange the sliced onions, cherry tomatoes, minced garlic, and one handful of spinach around the pasta.
    Dry linguine pasta, sliced red onions, and cherry tomatoes arranged in a pan with sautéed mushrooms.
  3. Pour in the heavy cream and add the tomato/pepper paste. Season with salt, black pepper, and red pepper flakes.
  4. Pour enough hot water to just barely cover the pasta and veggies. Cover the lid and cook over medium heat. Do not open the lid until the pasta has absorbed almost all the water.
  5. Once the water is absorbed and the pasta is "al dente," open the lid. Add the second handful of fresh spinach and the grated kashar cheese.
    Adding a fresh handful of baby spinach and grated kashar cheese to the cooked creamy pasta.
  6. Stir everything gently until the cheese melts and forms a silky, glossy sauce. Serve hot and enjoy your 10-minute masterpiece!

Video

Notes

Add the spinach at the very end of cooking. Spinach wilts quickly, so adding it too early can make it lose color and texture.