Mushroom Spinach Pasta Recipe

Vegetarian spinach mushroom pasta in a bowl.

5 from 2 votes

Mushroom Spinach Pasta Recipe

If you love creamy mushroom pasta but don’t want a heavy sauce, this spinach mushroom pasta is for you. The “creaminess? Comes from a quick emulsion of olive oil and starchy pasta water, plus a splash of white wine for balance – no cream, no blended cashews. I’ve cooked countless versions of this over the years, and this one nails what matters: properly browned mushrooms, lots of garlic, and a weeknight-friendly method that works with any short pasta.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 451kcal

Author: MaryAnne

Ingredients

6 Tablespoons extra-virgin olive oil
1 shallot, thinly sliced
¾ teaspoon sea salt
¼ teaspoon black pepper
16 ounces crimini (baby bella) mushrooms, sliced
2 garlic cloves, finely chopped
1 ½ teaspoons Italian seasoning
8 ounces farfalle pasta (or your favorite short pasta)
¼ cup dry white wine
5 ounces fresh baby spinach (or 10 ounces frozen spinach)
2 Tablespoons fresh parsley, chopped
¼ teaspoon red pepper flakes (use less for milder heat)

Instructions

Bring a large pot of salted water (I add around 1 tablespoon of salt) to a boil.
Heat the olive oil in a large skillet over medium heat. Add the shallot, salt, and pepper, and cook until the shallots have softened, about 5 minutes. Give the shallots a good stir once or twice.
Add the mushrooms to the pan, and cook for 5-7 minutes, until they have softened. Stir in the garlic and Italian seasoning, and cook for an additional minute.
While the mushrooms cook, add your pasta to the boiling water and cook according to (al dente) package instructions. After pasta is cooked, set aside ½ cup of pasta water and drain the pasta.
Increase the skillet heat to medium-high and de-glaze your pan by pouring in the white wine. Use a wooden spoon to stir in the wine and scrape up any brown bits from the bottom of the pan. Cook for 2 minutes. Add fresh spinach to the pan, and cook just until the leaves are wilted, 2-3 minutes (I use tongs to help toss the spinach at this point).
Add the drained pasta to the pan and toss with ingredients. Add pasta water, ¼ cup at a time, and continue stirring (the pasta water will get absorbed, and will help the sauce stick to your pasta noodles). Garnish with fresh parsley and red pepper flakes; serve immediately. Store leftovers in the fridge for up to 4 days.

Notes

Storage Instructions: Place leftover pasta in an airtight container and keep in the refrigerator for up to 4 days.
Reserve pasta water. Be sure to reserve at least ½ cup of pasta water before draining. It contains starch, which helps to thicken the sauce and ensures that it sticks to the pasta.
Brown the mushrooms, don’t steam them: Cook mushrooms in a single layer and don’t stir for 2-3 minutes at a time until they’re deeply golden. Salt once they're starting to brown so they don't "sweat" too early.

Nutrition