Spinach Mushroom Pasta
A quick, wholesome pasta dish blending savory mushrooms, fresh spinach, garlic, and parmesan for a flavorful, nutrient-rich dinner. This plant-based recipe is gluten-free friendly, fiber-rich, and perfect for busy evenings or meal prep. Ready in just 30 minutes, it’s both satisfying and healthy.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet or sauté pan
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- 1 colander (for draining pasta)
- Wooden spoon or spatula
Ingredients
- 8 oz 225 g pasta (gluten-free if desired)
- 2 ¼ tsp kosher salt divided
- 6 oz 170 g fresh baby spinach
- 3 tbsp olive oil
- 16 oz 550 g baby bella mushrooms, divided
- 1 shallot finely diced
- 3 –5 cloves garlic minced
- ½ tsp red pepper flakes optional
- ¼ cup 60 ml dry white wine (optional)
- ¼ cup 17 g grated parmesan cheese (or dairy-free alternative)
- Black pepper to taste
Instructions
- Prepare Ingredients for Cooking: Before turning on the heat, gather and prepare all your ingredients to ensure smooth cooking. Slice about three-quarters (approximately 12 ounces) of the baby bella mushrooms into thin, even slices to allow them to cook evenly and develop deep flavor. Roughly chop the remaining mushrooms (around 4 ounces, about four mushrooms) into coarse pieces for added texture. Finely dice the shallot, mince the garlic cloves, and wash the baby spinach thoroughly, removing any tough stems. This preparation step ensures your cooking process will be organized and efficient.
- Cook Pasta to Perfection: Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add 2 teaspoons of kosher salt — this seasons the pasta internally as it cooks. Add your chosen pasta and stir gently to avoid sticking. Cook according to package directions until al dente — tender but with a slight bite. While pasta cooks, scoop out about 1 cup (235 ml) of the pasta water using a heatproof measuring cup. Reserve this liquid for later use to enhance the sauce. Drain the pasta in a colander, then set aside while keeping it warm.
- Sauté Shallots and Mushrooms: Place a large skillet or sauté pan over medium heat and add 3 tablespoons of olive oil, letting it heat until shimmering but not smoking. Add the finely diced shallot to the pan and sauté for 3 to 5 minutes, stirring occasionally, until translucent and slightly softened — releasing a sweet aroma that forms the flavor base of the dish. Add the diced mushrooms first, mixing briefly to coat them in oil, followed by the sliced mushrooms. Spread the mushrooms evenly in the pan to maximize searing. Allow them to cook undisturbed for about 5 minutes so they develop a rich, caramelized color and concentrated flavor.
- Season and Sauté Further: After the mushrooms have seared, sprinkle the remaining ¼ teaspoon of kosher salt evenly over them. Stir gently to ensure even seasoning. Continue sautéing the mushrooms for another 5 to 7 minutes until they release most of their moisture and develop a golden-brown texture. This step builds the deep umami flavor that makes this pasta truly special.
- Add Garlic and Red Pepper Flakes: Push the mushrooms slightly to the side of the pan, creating space for the aromatics. Add the minced garlic and, if desired, the red pepper flakes for a touch of gentle heat. Sauté for about 1 to 2 minutes, stirring frequently to prevent the garlic from burning. You’ll notice the kitchen filling with a rich, savory aroma — a sign your sauce is building depth of flavor.
- Deglaze for Flavor: To lift the caramelized bits from the pan and add complexity, pour in ¼ cup (60 ml) of dry white wine, if using. Stir gently and allow it to simmer for 1 to 2 minutes until reduced slightly, leaving behind a delicate wine flavor. If you prefer not to use wine, skip this step and instead use a portion of the reserved pasta water in the next step for similar moisture and texture.
- Create the Sauce Base: Add ½ cup (120 ml) of the reserved pasta water to the mushroom mixture. Bring the pan to a gentle simmer, allowing the liquid to combine with mushroom juices and create a light sauce. Stir in the grated parmesan cheese (or dairy-free alternative) gradually so it melts evenly into the sauce, enriching it with a creamy texture and savory depth.
- Wilt Spinach and Combine: Add the fresh baby spinach to the pan and gently stir until the leaves are coated with the sauce. Continue cooking until the spinach wilts completely, about 2 to 3 minutes, stirring occasionally to ensure even cooking. This step preserves spinach’s vibrant color while blending its fresh flavor into the sauce.
- Incorporate Pasta and Adjust Flavors: Add the cooked pasta to the pan with the spinach-mushroom mixture. Toss gently but thoroughly to ensure every strand or piece of pasta is coated with sauce. Taste and adjust seasoning with additional kosher salt or freshly cracked black pepper, as desired. If the sauce feels too thick, add more reserved pasta water, one tablespoon at a time, until you achieve the desired consistency.
- Serve and Garnish: Transfer the pasta into serving bowls while warm. For an extra touch of flavor and texture, sprinkle additional grated parmesan or a drizzle of high-quality olive oil over the top. Serve immediately for the best taste and texture. Leftovers can be stored in an airtight container in the refrigerator for up to five days and reheated gently with a splash of pasta water to restore creaminess.
Notes
- Pasta Choice: Use your favorite pasta shape, but for best results, choose gluten-free pasta if you need a gluten-free option. Spaghetti, fettuccine, or penne all work well.
- Mushroom Prep: Slicing mushrooms evenly helps them cook consistently. Reserve a portion diced for texture variation.
- Cheese Substitutes: For a vegan version, replace parmesan with nutritional yeast or plant-based parmesan for similar flavor.
- Deglazing Option: White wine adds depth, but pasta water works just as well if avoiding alcohol.
- Salt Adjustment: Taste at each stage and adjust seasoning gradually to avoid over-salting.
