This easy Spinach Mushroom Pasta dish is ready in under 30 minutes, so you can have a flavorful veggie-packed pasta dish on the table in no time.
This spinach mushroom pasta dish is perfect for those nights when you want to whip up something quick, tasty, and satisfying. It's a great way to get your veggies in, and it doesn't hurt that it's delicious too!
The beauty of this recipe is that it can be customized to your liking, adding protein or extra veggies. Plus, you can serve it as a main with a side salad or as a side with some chicken breasts, pork chops, or seared steak.
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Pasta: I always use long fettuccine, pappardelle, or tagliatelle for this recipe, but it will work with any shape you like.
Mushrooms: You can use any sliceable mushroom, I love Swiss Brown/Cremini mushrooms, but common white mushrooms are fine too.
Garlic: There are 5 cloves in this spinach mushroom pasta, but as I always say, garlic should be measured by the heart, so add more or less as you prefer.
Butter: You can use salted or unsalted butter. Just adjust the seasoning of your final dish accordingly.
Broth: I use low-sodium chicken broth, but you can use vegetable broth to keep this dish vegetarian.
White Wine: This adds a great flavor to your sauce, but if you don't consume alcohol, replace it with extra broth.
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Place the pan of water onto boil for the pasta before you prepare any other ingredients. This is the longest step unless you have an electric kettle.
- Please don't skip the salting of the pasta water; the recipe suggests 1 tablespoon of salt, this is assuming 4 quarts of water.
- Before you drain the pasta, reserve 1 cup of the cooking liquid. This helps combine the simple sauce and allows it to coat the pasta.
- When cooking the mushrooms, use a little oil to start them off, then let them cook, releasing their moisture and becoming golden; this takes at least 6 minutes. Then add the butter and garlic. This ensures the mushrooms are buttery and the garlic doesn't burn.
Why You'll Love This Spinach Mushroom Pasta
- It is a quick and easy dinner idea.
- It works well as a main or a side dish.
- It is versatile and easy to add to.
- It is comforting and familiar.
- It's garlic and pasta!!!
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Add some spice to your pasta with chopped chili or red pepper flakes.
- Use a mixture of kale and spinach or spinach and arugula. The mixed sort that comes in clam shells at the grocery store.
- Add meat or seafood to the pasta. You can add leftover cooked chicken, pork, shrimp, steak, or salmon to the sauce and allow it to heat up before adding the pasta.
- Top your finished pasta with mozzarella or creamy goat cheese and pop it under the broiler for a couple of minutes to melt.
- Add some crunchy Pangratatto; these toasted breadcrumbs add a crunchy, crispy texture to the top of the dish. I'll be posting a variety of pangratatto recipes soon.
Serving Suggestions for Spinach Mushroom Pasta
Sides: Serve this pasta as a main meal with a side salad and some garlic bread. Or use it as a side dish for this Creamy Mushroom Chicken or these Tuscan Mushrooms.
Wine: I tend to go white as there is white in the sauce, but red can work with the finished dish, especially if you add meat. For white wine, pick something like a Soave and Gavi, Chardonnay, or Viognier. And for reds, try medium-bodied, fresh wines such as Beaujolais or a Valpolicella.
If you make this Spinach Mushroom Pasta, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Spinach Mushroom Pasta
For the Pasta
- 12 oz pasta (see note 1)
- 1 tablespoon salt
For the sauce
- 2 tablespoon olive oil
- 5 cups sliced mushrooms (see note 2)
- 6 tablespoon butter
- 5 cloves garlic , finely chopped (see note 3)
- ¼ cup broth (see note 4)
- ¼ cup white wine (see note 5)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 2 teaspoon lemon zest
- 5 oz fresh spinach leaves
- ½ cup grated parmesan
Cook the pasta
- Bring a large pan of water to a boil (start the sauce while you wait).
- Once the water is boiling, add the salt and the pasta.1 tablespoon salt12 oz pasta
- Cook the pasta for 1 minute less than the packet suggests.
- Reserve 2 cups of the pasta cooking water and then drain the pasta.
Make the sauce
- Add the oil to a large skillet over medium-high heat.2 tablespoon olive oil
- Add the sliced mushrooms and sauté until all the water has leeched out. Turn the heat to medium and continue to cook until they have a good golden brown color.5 cups sliced mushrooms
- Add the butter, garlic, salt, pepper and oregano. Stir for 30 seconds, then add the broth, wine, dijon mustard, and lemon zest. Bring to a boil for a minute.6 tablespoon butter5 cloves garlic1 teaspoon salt1 teaspoon black pepper¼ teaspoon dried oregano1 teaspoon Dijon mustard2 teaspoon lemon zest
- Add the cooked pasta, ½ a cup of the reserved pasta water, and the parmesan.½ cup grated parmesan
- Stir well until everything is well coated in the mushroom mixture. And cook over low heat for 2 minutes.
- Add the fresh spinach and allow to wilt.5 oz fresh spinach leaves
- Check the seasoning and serve immediately.
- I always use long fettuccine, pappardelle, or tagliatelle for this recipe, but it will work with any shape you like.
- You can use any sliceable mushroom, I love Swiss Brown/Cremini mushrooms, but common white mushrooms are fine too.
- There are 5 cloves in this spinach mushroom pasta, but as I always say, garlic should be measured by the heart, so add more or less as you prefer.
- I use low-sodium chicken broth, but you can use vegetable broth to keep this dish vegetarian.
- If you don't consume alcohol, replace it with extra broth.
Nutrition is per serving