Easy Dinner Using Ground Pork and Mushrooms

A simple pasta dish that lets earthy mushrooms and savory pork shine without fuss.

There's something deeply satisfying about a bowl of pasta where every ingredient has a purpose. Ground pork brings richness and substance, while mushrooms add an umami depth that makes the whole dish feel more intentional than it actually is. Spinach rounds it out with color and nutrition. It's the kind of dinner that tastes like you spent more time than you did.

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Creamy Pork and Mushroom Pasta with Spinach

Total Time: 25 minutes • Serves: 4

A rich and comforting pasta dish featuring seasoned ground pork, sautéed mushrooms, and fresh spinach in a creamy garlic sauce.

Ingredients

1 lb ground pork
8 oz mushrooms, sliced
3 cups fresh spinach
12 oz pasta (penne or fettuccine)
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
2 tbsp butter
1 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Salt and pepper to taste
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley (optional)

Instructions

Cook pasta according to package directions in salted boiling water. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add ground pork, breaking it apart as it cooks, until browned (about 5-7 minutes). Season with salt and pepper. Remove and set aside.
In the same skillet, melt butter and sauté sliced mushrooms until golden brown (about 4-5 minutes). Add minced garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
Return the pork to the skillet, then pour in cream and broth. Simmer for 3-4 minutes until slightly thickened.
Stir in fresh spinach and cook until wilted (about 2 minutes). Add cooked pasta and toss to combine.
Remove from heat, stir in Parmesan cheese, and taste for seasoning. Adjust salt and pepper as needed. Garnish with fresh parsley if desired and serve immediately.

Quick Variations

Lighter Option

Use half the pork and add extra mushrooms and spinach for volume. Finish with lemon zest and a drizzle of good olive oil to keep things bright and fresh.

Hearty Option

Brown the pork thoroughly, then add cream or a splash of white wine to deepen the sauce. Finish with fresh parmesan and perhaps some crispy sage for richness.

Vegetarian or Flexible Option

Swap the ground pork for hearty mushroom varieties like cremini or portobello, finely chopped and sautéed until golden. The umami will be just as satisfying.

Simple Substitutions

Protein Substitutes

Ground beef or lamb
Ground turkey or chicken
Italian sausage
Pancetta or guanciale
Tofu or tempeh

Carb Substitutes

Tagliatelle or pappardelle
Rice or farro
Polenta
Gnocchi
Egg noodles

Flavor Boosters

Garlic and red pepper flakes
Fresh thyme or oregano
A splash of balsamic vinegar
Nutmeg and black pepper
Parmesan or pecorino romano

Common Questions

Should I brown the pork first or cook it with the mushrooms?

Brown the pork on its own first to build flavor, then remove it and sauté the mushrooms separately to get them golden. This keeps each ingredient distinct rather than steamed together.

When should I add the spinach?

Add it at the very end, off heat or just before serving, so it stays bright and tender rather than turning dark and mushy. A quick wilt is all you need.

Can I make this ahead?

Yes, the pork and mushroom mixture keeps well in the fridge for 3–4 days. Cook the pasta fresh when you're ready to serve, then warm the sauce gently and fold in fresh spinach.