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Garlicky and mildly spicy, mushroom spinach pasta is a study in flavorful simplicity. Perfect al dente pasta is tossed in a light pan sauce of white wine or chicken stock, onion, garlic, mushrooms, spinach, and Parmesan cheese.
Mushroom Spinach Pasta
As a dyed-in-the-wool mushroom lover, I’m always looking for great ways to work them into my dinners. Today’s recipe is beyond simple to prepare and is substantial without feeling heavy in the stomach.
I shared this pasta with a friend a couple of weeks ago and she immediately asked for the recipe. It has been a huge hit with my family as well, and I’ve made it a couple more times since I photographed it to share with you.
Mushrooms are so good for meat-free main dishes because they bring the satisfying umami you usually get from meat. And make no mistake, this is good enough to be a main dish!
It’s also versatile enough to play a supporting role for grilled or roasted fish, chicken, or pork. It’s great for any occasion. You could say this dish is a real fungi. Ahem. Fun guy? But I digress.
Mushroom and Spinach Pasta
To make this marvelous spinach and mushroom pasta, you’ll need the following list of ingredients:
- linguine or bucatini
- olive oil
- onion
- garlic
- mushrooms
- kosher salt
- black pepper
- crushed red pepper flakes
- chicken stock or dry white wine
- butter
- baby spinach
- Parmesan cheese
This pasta recipe works best with a long, thin pasta that holds sauce well. Bucatini is my first choice because of the hollow down the center of each noodle. Linguine is also excellent.
And if you’re looking for more simple ways to use baby spinach, try out our Spinach Quesadilla: a handful of spinach and a pile of melty cheese between buttery crispy tortillas equals snacking perfection.
Spinach Mushroom Pasta
Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally to prevent sticking. Drain the pasta, reserving about a cup of the pasta cooking water.
While the pasta is cooking, warm the olive oil in a large deep-sided skillet over medium-high heat. Add the onions and cook, stirring constantly. If the onions begin browning, lower the heat and stir in a teaspoon of water.
When the onions have softened, add the garlic. Stir and cook until fragrant, about a minute longer, then add the mushrooms. Stir to coat and then spread them out across the pan.
Cook, stirring occasionally, until the mushrooms begin to soften. Sprinkle with salt, pepper, and red pepper flakes. Raise the heat under the mushrooms to high, and pour in the chicken stock or wine. Let it simmer and reduce for about 2-3 minutes, stir in the butter.
When the butter has melted, remove from the heat and add the spinach.
Toss to wilt the spinach and then add the cooked pasta to the pan. Toss gently to coat. Add a splash or two of the reserved pasta water, only if needed. Sprinkle with parsley.
Scoop into bowls and top each serving with Parmesan cheese.
If you enjoy mushrooms anywhere near as much as we do, check out this mushroom rice pilaf. It is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.
Simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store. After a few minutes of hands-on effort, you’ll be free to walk away while this sauce simmers on its own, making your house smell fantastic in the process.
Stroganoff is the definition of comfort food. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish.
Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.
Mushroom Spinach Pasta
Ingredients
- 8 ounces linguini or bucatini pasta
- 2 tablespoons olive oil
- ½ small onion very thinly sliced and chopped, about 1/2 cup
- 3 cloves garlic minced
- 16 ounces button or crimini mushrooms quartered
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ cup chicken stock or dry white wine
- ¼ cup butter
- 2 cups fresh baby spinach approximately 4-5 ounces
- reserved pasta water
- freshly shredded Parmesan cheese for serving
Instructions
- Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking water.
- While the pasta is cooking, warm the olive oil in a large deep-sided skillet over medium-high heat. Add the onions and cook, stirring constantly. If the onions begin browning, lower the heat and stir in a teaspoon of water. When the onions have softened, add the garlic. Stir and cook until fragrant, about a minute longer, then add the mushrooms. Stir to coat and then spread them out across the pan.
- Cook, stirring occasionally, until the mushrooms begin to soften. Sprinkle with salt, pepper, and red pepper flakes. Raise the heat under the mushrooms to high, and pour in the chicken stock or wine. Let it simmer and reduce for about 2-3 minutes, stir in the butter.
- When the butter has melted, remove from the heat and add the spinach. Toss to wilt the spinach and then add the cooked pasta to the pan. Toss gently to coat. Add a splash or two of the reserved pasta water, only if needed. Sprinkle with parsley.
- Scoop into bowls and top each serving with Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, This recipe is delicious. So simple to make . Marinara sauce will be great with meatballs. Mmmm Thanks for this recipe. Gail