Mushroom spinach pasta is a simple and tasty meal made with mushrooms, fresh spinach, garlic, and butter. The sauce coats the pasta nicely, giving it rich flavor with just a few ingredients. It’s a great way to enjoy vegetables in a comforting dish.
Why You’ll Love This Mushroom Spinach Pasta Recipe
This pasta is a go-to because it balances simplicity with bold taste. The mushrooms bring an earthy depth, while the spinach adds freshness and nutrients. Garlic and butter create a luscious sauce that wraps around every piece of pasta, making each forkful rich and flavorful without being heavy. Plus, it’s incredibly easy to customize—swap in your favorite mushroom types or pasta shapes, or make it dairy-free if you prefer. It’s also a great way to sneak some greens onto your plate without feeling like a chore.
Ingredients for Mushroom Spinach Pasta
Here’s what you’ll need for this tasty dish. The measurements are designed for about three servings, but you can easily adjust them depending on how many people you’re feeding.
- 8 ounces cremini mushrooms (also called baby bella mushrooms), sliced thinly
- 8 ounces protein pasta (choose your favorite shape)
- ¼ to ½ cup reserved pasta water
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 5 cups fresh spinach (feel free to adjust based on your taste)
- 1 teaspoon Aleppo pepper flakes or red pepper flakes
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons sherry cooking wine
- Finely grated Asiago cheese, for garnish (or Parmesan as an alternative)
How to Make Mushroom Spinach Pasta
Start by preparing your mushrooms. Clean them gently with a damp cloth and slice them thinly, including the stems if they are tender. Next, cook your pasta in a large pot of boiling, salted water until it’s al dente — meaning it still has a little firmness when you bite into it. Before draining, save about half a cup of the starchy pasta water; this will help create your sauce.
While the pasta cooks, heat a large skillet over medium heat and add two tablespoons of butter. Once melted, toss in the mushrooms. Let them sauté until they turn a beautiful golden brown, about six to eight minutes. This step brings out their natural sweetness and adds a lovely texture.
Add minced garlic, fresh spinach, Aleppo pepper flakes, salt, and black pepper to the pan. Stir everything gently, cooking until the garlic becomes fragrant and golden and the spinach wilts completely—this should take just a few minutes.
Now, combine the cooked pasta with the mushrooms and spinach in the skillet. Pour in about a quarter cup of the reserved pasta water along with the sherry cooking wine. Add the remaining tablespoon of butter and stir everything together until the butter melts and the sauce clings to the pasta. If you want a thinner sauce, feel free to add some of the leftover pasta water in small amounts until you reach your desired consistency.
To finish, serve the pasta with a generous sprinkle of finely grated Asiago cheese and a little extra black pepper on top.
How to Serve Mushroom Spinach Pasta
This pasta dish shines best served immediately while it’s warm and the sauce is silky. You can plate it in a shallow bowl or on a plate, making sure to get plenty of mushrooms and spinach in every serving. For a simple meal, pair it with a crisp green salad or some crusty bread to soak up any extra sauce. If you’re looking to elevate it, add a squeeze of fresh lemon juice on top to brighten the flavors or a handful of toasted pine nuts for crunch. This meal works well as a satisfying main or as a side alongside grilled chicken or fish if you want to add protein.
Expert Tips for the Best Mushroom Spinach Pasta
To make sure your pasta turns out perfectly every time, keep these tips in mind. First, don’t skip reserving some pasta water before draining—it’s key to creating a luscious sauce that sticks to your noodles. When sautéing mushrooms, be patient and avoid crowding the pan; too many mushrooms at once can steam instead of brown, which means you lose out on flavor. Use fresh garlic rather than pre-minced for the best aroma and taste.
If you like a little heat, Aleppo pepper flakes are mild but flavorful, but you can always swap in your preferred red pepper flakes. For an extra depth of flavor, try toasting the Asiago cheese before grating it—it adds a nutty note. Lastly, feel free to adjust the spinach amount based on your preference. If you want more greens, add more spinach or even mix in kale or Swiss chard for a twist.
How to Store Mushroom Spinach Pasta
If you have leftovers, transfer the pasta into an airtight container and refrigerate. It will keep well for three to four days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stove or microwave to keep the pasta from drying out. Avoid overcooking when reheating, as the spinach can become mushy and the mushrooms rubbery. This pasta doesn’t freeze well due to the fresh spinach, so it’s best to enjoy within a few days.
Variations to Try with Mushroom Spinach Pasta
Feel free to experiment with this recipe and tailor it to your taste or dietary needs. For a creamy version, stir in a few tablespoons of cream or a dollop of ricotta cheese right at the end. If you want to add more protein, toss in cooked chickpeas, grilled chicken, or sautéed tofu. Swap the cremini mushrooms for shiitake or portobello to change the flavor profile; just remember to remove tougher stems.
For a dairy-free option, replace the butter with plant-based margarine or olive oil and use vegan cheese alternatives for garnish. You can also add other vegetables like cherry tomatoes or roasted red peppers for a burst of color and sweetness. Fresh herbs like basil or parsley sprinkled on top bring a fresh finish that brightens the dish.
Frequently Asked Questions About Mushroom Spinach Pasta
What type of pasta works best with this recipe?
You can use any pasta you prefer, but protein-enriched pasta adds extra nutrition and holds up well with the sauce. Penne, fusilli, or spaghetti all work great.
Can I use other mushrooms besides cremini?
Absolutely. Shiitake, portobello, or even button mushrooms can be swapped in. Just make sure to remove woody stems if needed.
Is there a way to make this recipe vegan?
Yes, replace the butter with a plant-based spread or olive oil and use vegan cheese or skip the cheese altogether.
How do I get the sauce to stick well to the pasta?
Using reserved pasta water helps the sauce cling to noodles because of its starch content. Adding butter or cheese also thickens the sauce.
Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can store leftovers in the fridge for up to four days. Reheat gently with a splash of water to restore texture.
Is sherry cooking wine necessary?
Sherry cooking wine adds depth and subtle sweetness to the sauce, but if you prefer, you can substitute it with a bit of vegetable broth or skip it entirely.
Does this recipe freeze well?
Due to the fresh spinach, freezing is not recommended as the texture will suffer. It’s best to eat within a few days of making.
Mushroom Spinach Pasta
Ingredients
- 8 ounces cremini mushrooms (sliced thinly)
- 8 ounces protein pasta (choose your favorite shape)
- 1/4 to 1/2 cup reserved pasta water
- 3 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced)
- 5 cups fresh spinach (adjust based on taste)
- 1 teaspoon Aleppo pepper flakes (or red pepper flakes)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 2 tablespoons sherry cooking wine
- Finely grated Asiago cheese (for garnish, or Parmesan as an alternative)
Instructions
- Prepare mushrooms by cleaning them and slicing thinly. Cook pasta in boiling salted water until al dente, reserving some pasta water before draining.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add mushrooms and sauté until golden brown, about 6-8 minutes.
- Add minced garlic, spinach, Aleppo pepper flakes, salt, and black pepper. Stir until garlic is fragrant and spinach is wilted.
- Combine cooked pasta with mushroom mixture. Add 1/4 cup reserved pasta water and sherry cooking wine. Stir in remaining butter until melted and sauce coats pasta.
- Serve with a sprinkle of grated Asiago cheese and extra black pepper on top.
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