Mushroom Spinach Pasta

spinach and mushroom bucatini in a pan with a fork stirring it

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Author: Mary Younkin

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.

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