Pasta and Spinach with Musrhooms is a flavorful pasta recipe that is made with a combination of meaty mushrooms mixed with whole wheat pasta spinach and garlic in a light buttery wine sauce. It’s vegetarian with a vegan option.
Why this recipe works
- It’s quick! From start to finish, you can have dinner on the table in 30 minutes or less, jump to the recipe.
- It’s packed with simple, healthy everyday ingredients, made in one pan on top of the stove.
- It is a filling, nutritious dinner that everyone will love and it’s customizable, see the recipe variations below.
Here is what you will need
As an Amazon associate, I earn from qualifying purchases
- Whole wheat or gluten-free penne pasta
- Fresh baby spinach
- Cremini or White Mushrooms
- Fresh Garlic
- Butter or olive oil
- White wine
- Sundried tomatoes
Ingredient Notes
This pasta recipe couldn’t get any easier! Aside from cooking the pasta, everything is made in one pan.
Pasta
You can use any shape of pasta that you like. I like penne or fussili because the vegetables and sauce stick to the ridges in the pasta.
Spinach
Fresh baby spinach works the best in this recipe. You can substitute with 4 to 5 ounces of frozen and thawed and drained spinach which will not taste as fresh.
Mushrooms
The mushrooms make this dish hearty enough so that you won’t miss the meat. we like to use cremini mushrooms, or a combination of white and cremini but any type of mushroom will work. Serve it all by itself or with a salad on the side for an extra serving of fresh vegetables.
Recipe Tips and Variations
Meal Prep
For an even quicker dinner, wash, and chop the vegetables ahead of time and store them in the refrigerator in separate containers for up to two days. When it’s time to start cooking, they will be all ready to go.
Storing Lefovers
Store leftovers in the refrigerator for up to three days. Freezing is not recommended.
Variations
Add Meat Toss in ½ pound cooked chicken or shrimp to the pasta with the spinach.
Change up the veggies – Replace the spinach with arugula, steamed broccoli, sauteed kale or zucchini.
Have you Tried These Quick Dinner Recipes?
The Recipe
Pasta and Spinach with Musrhooms
Pasta and Spinach with Musrhooms is flavorful pasta recipe that is made with a combination of meaty mushrooms mixed with whole wheat pasta, spinach and garlic in a light butter wine sauce. It's vegetarian with a vegan option.
Ingredients
- 2 ½ cups chopped baby spinach
- 6 ounces whole wheat pasta
- 8 ounces mushrooms, sliced
- 2 cloves of garlic, chopped
- 2 tablespoons of butter or olive oil
- ¼ cup white wine
- ¼ cup sundried tomatoes
- ¼ cup shredded parmesan cheese (optional)
Instructions
- Prepare the ingredients: chop 2 ½ cups spinach, sun dried tomaotes and garlic, slice the musrhooms and set them aside.
- Boil the water for the pasta, and cook the pasta according to the package instructions.
- While the pasta is cooking, place 1 tablespoon of butter or oil into a skillet with the garlic and mushrooms.
- Cook the mushrooms with garlic stirring occasionally until they begin to soften. Reduce the heat and add the wine.
- Once the pasta has finished cooking, drain it and add it to the pan with the mushrooms and stir in the sun dried tomaotes.
- Add the spinach and the remaining oil, stir until spinach begins to wilt.
- Sprinkle with cheese if using and serve.
Notes
If fresh spinach isn't available, you can use a frozen 10 ounce package of spinach that has been cooked and drained. Add it to the musrhooms and garlic with the pasta.
For an even quicker dinner, wash, and chop the vegetables ahead of time and store them in the refrigerator in separate containers.They will be ready to go when it's time to start cooking.
Store leftovers in the refrigerator for up to three days. Freezing is not recommended.
Add ½ pound cooked chicken or shrimp to the pasta.
Change up the veggies, replace the spinach withsauteed kale, steamed broccoli or sauteed zucchini.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 156mgCarbohydrates: 20gFiber: 4gSugar: 3gProtein: 7g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
Thank you for a healthy pasta recipe!
you are welcome Laura
This is a very versatile recipe! It’s healthy, delicious and easy to mix and match with other ingredients to adjust to everyone’s taste.
The spinach and mushrooms are a delectable match with the pasta. Everyone loved the dinner. We will be enjoying it often,
I love how simple, healthy and delicious this is!
I was out of spinach, so I used broccoli instead. SO good!
Such an earthy dish, love it!
yum, I’m totally scaling this recipe up so that I can have enough for leftovers.
I love the hearty flavors in this while still being easy and healthy – a great weeknight meal.