4 servings | 30 minutes | Easy | 465 calories per serving
Protein: 29g | Carbs: 42g | Fat: 20g | Fiber: 5g

When you are craving something creamy and comforting but still want to keep dinner balanced, this High-Protein Creamy Spinach and Mushroom Spaghetti is exactly the kind of recipe to make. It has all the cozy, silky texture of a classic cream sauce, but with extra protein and plenty of vegetables.

Tender mushrooms, fresh spinach, and perfectly cooked spaghetti are tossed in a rich, garlicky sauce made with Greek yogurt and Parmesan. The result is a healthy pasta recipe that feels indulgent without being heavy.

We love this creamy spinach and mushroom spaghetti because it comes together in just 30 minutes and works beautifully for busy weeknights, easy meal prep, or a simple meatless dinner. It is satisfying, flavorful, and packed with protein in every bite.

Look at the Recipe

• Creamy, garlicky spaghetti with tender mushrooms and wilted spinach
• High in protein, full of flavor, and ready in just 30 minutes
• Rich and comforting without feeling too heavy

Ingredients Needed

For the Pasta

• 8 oz whole wheat spaghetti
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 4 cups fresh spinach
• 4 garlic cloves, minced
• 1/2 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/4 tsp salt

For the Creamy Sauce

• 1 cup plain nonfat Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1/2 cup low-sodium vegetable broth
• 1 tbsp cornstarch
• 1 tsp lemon juice

Optional Garnish

• Extra Parmesan cheese
• Fresh parsley
• Red pepper flakes

How to Make Our High-Protein Creamy Spinach and Mushroom Spaghetti

1. Cook the spaghetti according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they are golden brown and tender.
4. Stir in the garlic, Italian seasoning, salt, and black pepper. Cook for 30 seconds, until fragrant.
5. Add the spinach and cook for 1-2 minutes, until wilted.
6. Whisk together the Greek yogurt, Parmesan cheese, vegetable broth, cornstarch, and lemon juice in a small bowl until smooth.
7. Pour the sauce into the skillet and cook over low heat for 2-3 minutes, stirring gently. Do not let it boil. The sauce should become creamy and slightly thickened.
8. Toss the cooked spaghetti into the sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
9. Serve the creamy spinach and mushroom spaghetti immediately with extra Parmesan, parsley, and red pepper flakes on top.

Storage & Serving Suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or milk to bring the creamy sauce back to life.

This healthy spaghetti recipe pairs well with grilled chicken, turkey meatballs, or roasted chickpeas if you want an even higher-protein dinner.

For meal prep, portion the pasta into individual containers and top with extra spinach or mushrooms before serving.

Tips & FAQs

Can I make this creamy spinach and mushroom spaghetti even higher in protein?

Yes. Add grilled chicken breast, shrimp, turkey sausage, or chickpea pasta. You can also stir in an extra 1/2 cup Greek yogurt.

Can I use a different pasta?

Absolutely. Whole wheat spaghetti, chickpea pasta, lentil pasta, or gluten-free spaghetti all work well in this recipe.

How do I keep the sauce creamy without curdling?

Make sure to cook the sauce over low heat and do not let it boil after adding the Greek yogurt. Stir gently and slowly for the smoothest texture.

Can I make this recipe dairy-free?

Yes. Replace the Greek yogurt with an unsweetened dairy-free yogurt and use a dairy-free Parmesan alternative.

What other vegetables can I add?

Broccoli, peas, zucchini, sun-dried tomatoes, or roasted red peppers all taste delicious in this creamy pasta recipe.