Mushroom Spinach Pasta
A simple and tasty meal featuring mushrooms, fresh spinach, garlic, and butter, coated in a rich sauce.
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)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of water to restore texture.