Pasta and Spinach with Mushrooms is a flavorful delicious pasta dish that is made with a combination of meaty mushrooms mixed with whole wheat pasta, fresh spinach, and garlic in a light buttery wine sauce. It's so hearty and filling, you won't miss the meat in this vegetarian pasta dish.
This is such an easy pasta recipe that can be on the table in about 30 minutes and it's perfect for a busy weeknight. If you prefer creamy pasta, try our kale and sausage pasta bake.
Why this recipe works
- It's quick! From start to finish, you can have dinner on the table in 30 minutes or less.
- Pasta with fresh spinach and mushrooms is made with healthy everyday ingredients, made in one pan on top of the stove.
- It's one of those easy meals that the whole family will love.
Here is what you will need
- Whole wheat or gluten-free penne pasta
- Fresh baby spinach
- Cremini or white mushrooms
- Fresh garlic
- Butter or olive oil
- White wine
- Sundried tomatoes
- Large Pan or Skillet to cook the vegetables
- Saucepan to cook the pasta
- Chef knife
Here's how to make this spinach mushroom pasta recipe
Prepare the ingredients: wipe off the mushrooms with a damp towel and slice them. Chop the garlic, and sundried tomatoes and roughly chop the baby spinach. Measure the wine and olive oil.
Cook the pasta according to the package instructions.
Step 1. Saute the mushrooms & garlic
Heat the oil in a skillet over medium-high heat. Once the pan is hot add the mushrooms and saute them over medium heat until they begin to soften.
Step 2. Add the wine
Reduce the heat to low heat and stir in the wine; simmer for a few minutes.
Step 3. Add the pasta
Once the pasta is cooked and drained, add it and the sundried tomatoes to the pan with the mushrooms and garlic.
Step 4. Stir in the spinach
Turn the heat off ad stir in the spinach until it wilts. Add a the remaining oil or butter and sprinkle with parmesan cheese and serve.
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
You can use any shape of pasta that you like. We like penne, fusilli or bowtie pasta aka farfalle pasta.
Fresh baby spinach works 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.
The mushrooms make this meatless pasta recipe hearty enough so that you won't miss the meat.
We like to use fresh mushrooms such as cremini (baby Bella mushrooms) mushrooms, or any combination of white, cremini, portobello, or shitake mushrooms. But really any type of mushroom will work.
Tip! Try adding slices of meaty air-fried portobello mushrooms to your pasta.
Serve pasta and spinach with mushrooms sprinkled with parmesan cheese and an arugula salad, kale salad or a side of sauteed broccoli rabe for a completely healthy dinner.
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.
How to store leftovers
Store leftovers in the refrigerator for up to three days in an airtight container.
Freezing is not recommended.
Pour ⅛ to ¼ cup of the pasta water into the pan while adding the pasta to the skillet for a little more flavor.
Add Meat Toss in ½ pound of cooked chicken or shrimp to the pasta with spinach.
Change up the veggies. Replace the spinach with arugula, steamed broccoli, sauteed kale, or zucchini.
Creamy mushroom and spinach pasta. Stir in ⅛ to a ¼ cup of whole milk or cream when you add the pasta to the skillet.
Vegan mushroom pasta with spinach. To make this recipe vegan, use olive oil instead of butter and replace the cheese with vegan parmesan cheese or nutritional yeast.
Alcohol-free spinach and mushroom pasta. Replace the wine with an equal amount of vegetable broth or pasta water.
Try adding one or two of these; red chili pepper flakes, a splash of lemon juice, Italian seasoning, and mozzarella cheese.
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Click on serving size to scale this recipe
- 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
- 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.
- Sprinkle with cheese if using and serve.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our Pasta Recipes Here!
Thank you for a healthy pasta recipe!
you are welcome Laura
Carlos at Spoonabilities says
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.
Eileen Kelly says
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!
Sue Ringsdorf says
I was out of spinach, so I used broccoli instead. SO good!
colleen kennedy says
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.