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
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This is an overview of the ingredients and steps to make this recipe, scroll down for a printable recipe card with exact measurements and instructions.
Ingredient List
- Whole wheat or gluten-free penne pasta
- Fresh baby spinach
- Cremini or white mushrooms
- Fresh garlic
- Butter or olive oil
- White wine
- Sundried tomatoes
Equipment
- 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.
Ingredient Notes
The full list of ingredients to make this delicious fruit salad is above. Below are notes about some of the ingredients along with ideas for substitutes.
Pasta
You can use any shape of pasta that you like. We like penne, fusilli or bowtie pasta aka farfalle 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 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.
Serving suggestions
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.
Make-Ahead Instructions
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.
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Top Tip!
Pour ⅛ to ¼ cup of the pasta water into the pan while adding the pasta to the skillet for a little more flavor.
Variations
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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If you like this recipe, please comment and rate it below!
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.
Check out more of our Pasta Recipes Here!
Laura says
Thank you for a healthy pasta recipe!
Anne says
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,
Terri says
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!
Ariella says
yum, I'm totally scaling this recipe up so that I can have enough for leftovers.
CAROLINE says
I love the hearty flavors in this while still being easy and healthy - a great weeknight meal.