If you’re looking for a quick, satisfying meal that packs in plenty of vegetables and flavor, Mushroom Spinach Pasta is a perfect choice. This dish combines tender cremini mushrooms and fresh spinach tossed in a rich, garlicky butter sauce with pasta that holds the sauce beautifully. You can enjoy it as a simple vegetarian main course or a hearty side, and it’s an easy way to include more greens in your diet.
Why You’ll Love This Mushroom Spinach Pasta
This recipe is a fantastic example of how simple ingredients come together to create something truly delicious. You’ll appreciate how the earthy mushrooms and vibrant spinach complement each other, all brought together by the smooth, buttery garlic sauce. It’s fast to prepare—ready in about 20 minutes—which makes it perfect for busy weeknights or a quick lunch. Plus, it’s versatile enough for you to swap in different pasta types or mushrooms based on your pantry or preferences. This dish is satisfying without being heavy, giving you a healthy balance of flavors and textures.
Ingredients for Mushroom Spinach Pasta
To make this flavorful pasta dish, you’ll need a handful of fresh and pantry staples. Here’s what goes into it:
- 8 ounces cremini mushrooms (also called baby bella mushrooms), thinly sliced
- 8 ounces protein-enriched pasta (such as protein penne)
- ¼ to ½ cup reserved pasta cooking water
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 5 cups fresh spinach (feel free to adjust the amount based on your preference)
- 1 teaspoon Aleppo pepper flakes or red pepper flakes (for a mild spicy kick)
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons cooking sherry (a type of cooking wine; optional for depth of flavor)
- Finely grated Asiago cheese for garnish (or Parmesan if preferred)
How to Make Mushroom Spinach Pasta
Begin by cleaning the mushrooms well and slicing them thinly. You can include the mushroom stems, which add extra flavor and texture.
Cook your pasta in a large pot of well-salted boiling water until it reaches al dente — tender but still firm to the bite. Before draining, save about half a cup of the pasta water. This starchy water will help you create a silky sauce.
While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons of butter and let it melt completely.
Add the sliced mushrooms to the skillet. Sauté them, stirring occasionally, until they turn golden brown and release their moisture, about 6 to 8 minutes. This step brings out their rich, savory flavor.
Add the minced garlic, fresh spinach, Aleppo pepper flakes, salt, and freshly ground black pepper to the skillet. Continue cooking, stirring frequently, until the garlic becomes golden and aromatic, and the spinach wilts completely, about 2 to 3 minutes.
Next, add the cooked pasta to the skillet along with ¼ cup of the reserved pasta water, the cooking sherry, and the remaining tablespoon of butter. Stir everything well to combine and coat the pasta evenly. If you prefer a thinner sauce, add more of the reserved pasta water as needed.
Remove the skillet from heat. Serve your pasta with a generous sprinkle of finely grated Asiago cheese and additional black pepper if you like a bit more spice.
How to Serve Mushroom Spinach Pasta
This pasta shines when served fresh and hot. You can enjoy it as a standalone vegetarian meal thanks to the protein-packed pasta and nutrient-rich veggies. For a more complete meal, pair it with a crisp green salad dressed lightly with lemon or balsamic vinegar. If you want to add some extra texture, toasted nuts like pine nuts or walnuts make a great topping. The creamy Asiago cheese adds a lovely tang, but feel free to experiment with other cheeses or omit dairy for a lighter version. This pasta also works well as a side dish alongside grilled chicken or fish if you include meat in your diet.
Expert Tips for Making Mushroom Spinach Pasta
- When choosing mushrooms, cremini are ideal for their mild and earthy flavor, but you can mix in shiitake or button mushrooms for variety. Just remember that some mushroom stems can be woody, so consider removing those.
- Don’t skip reserving the pasta water — it’s key for making the sauce smooth and silky without needing extra oil or cream.
- If you want to keep the dish dairy-free, swap the butter for a plant-based alternative and use a vegan Parmesan substitute or nutritional yeast to add cheesy flavor.
- Garlic is a star ingredient here, so make sure it’s finely minced and sautéed just until golden to avoid any bitterness.
- Adjust the amount of spinach based on your preference; it wilts down quickly, so don’t be shy with adding plenty.
How to Store Mushroom Spinach Pasta
If you have leftovers, store your Mushroom Spinach Pasta in an airtight container in the refrigerator. It will keep well for 3 to 4 days. When reheating, add a splash of water or broth to help loosen the sauce and prevent it from drying out. Use a gentle heat method, such as warming on the stovetop over low heat, to keep the pasta from becoming mushy. Avoid freezing this dish as the texture of spinach and pasta may degrade once thawed.
Variations of Mushroom Spinach Pasta
There are many ways to customize this recipe to fit your taste or dietary needs. Try using different pasta shapes, such as farfalle or fettuccine, to add variety. Swap cremini mushrooms with wild mushrooms like chanterelles or morels for a gourmet twist. For more protein, add cooked chickpeas or white beans. If you prefer a spicier dish, increase the amount of pepper flakes or add a dash of smoked paprika. You can also introduce fresh herbs like thyme or basil for an aromatic boost. For a creamier version, stir in a dollop of ricotta or a splash of plant-based cream before serving.
Frequently Asked Questions About Mushroom Spinach Pasta
What type of pasta works best for Mushroom Spinach Pasta?
You can use any pasta you like, but protein-enriched pasta adds extra nutrition. Penne, fusilli, or spaghetti all work well with the sauce.
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but make sure to thaw and drain it thoroughly to avoid excess water making the sauce runny.
Is this recipe suitable for vegans?
Yes, with a few adjustments. Replace butter with plant-based butter and use a vegan cheese alternative or nutritional yeast for topping.
How do I make the sauce thicker or thinner?
Adjust the reserved pasta water you add. Use less water for a thicker sauce or more water for a thinner consistency.
Can I prepare this recipe ahead of time?
You can cook the mushrooms and spinach in advance and refrigerate separately. Combine with freshly cooked pasta and heat gently when ready to serve for best texture.
Mushroom Spinach Pasta
Ingredients
- 8 ounces cremini mushrooms (thinly sliced)
- 8 ounces protein-enriched pasta (such as protein penne)
- 1/4 to 1/2 cup reserved pasta cooking water
- 3 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced)
- 5 cups fresh spinach
- 1 teaspoon Aleppo pepper flakes (or red pepper flakes)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons cooking sherry (optional)
- Finely grated Asiago cheese for garnish (or Parmesan if preferred)
Instructions
- Clean and slice the mushrooms thinly. Cook pasta in salted boiling water until al dente, reserving 1/2 cup of the pasta water before draining.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and sauté until golden brown, about 6 to 8 minutes.
- Add minced garlic, spinach, Aleppo pepper, salt, and black pepper. Cook until the garlic is golden and the spinach wilts, about 2 to 3 minutes.
- Stir in the cooked pasta, reserved pasta water, cooking sherry, and the remaining tablespoon of butter. Combine well.
- Remove from heat and serve topped with grated Asiago cheese and additional black pepper if desired.
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