This easy Spinach Mushroom Pasta dish is ready in under 30 minutes so that you can have a flavorful veggie-packed pasta dish on the table in no time. This vegetarian pasta dish is perfect for those nights when you want to whip up something quick, tasty, and satisfying. 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.
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/ 340g 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 tbsp 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/ 500g 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 tbsp butter5 cloves garlic1 tsp salt1 tsp black pepper¼ tsp dried oregano1 tsp Dijon mustard2 tsp lemon zest
Add the cooked pasta, ½ a cup of the reserved pasta water, and the parmesan.½ cup/ 50g 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/ 140g fresh spinach leaves
Check the seasoning and serve immediately.
Notes
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.