Pasta and Spinach with Musrhooms

5 from 8 reviews

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.




  1. Prepare the ingredients: chop 2 1/2 cups spinach, sun dried tomaotes and garlic, slice the musrhooms and set them aside.
  2. Boil the water for the pasta, and cook the pasta according to the package instructions.
  3. While the pasta is cooking, place 1 tablespoon of butter or oil into a skillet with the garlic and mushrooms.
    mushrooms in a pan on top of the stove
  4. Cook the mushrooms with garlic stirring occasionally until they begin to soften. Reduce the heat and add the wine. 
    cooked mushrooms in a pan
  5. Once the pasta has finished cooking, drain it and add it to the pan with the mushrooms and stir in the sun dried tomaotes.
    pasta with mushrooms in pan
  6. Add the spinach and the remaining oil, stir until spinach begins to wilt.
    pasta spinach and mushrooms in a pan
  7. Sprinkle with cheese if using and serve.


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 1/2 pound cooked chicken or shrimp to the pasta.

Change up the veggies, replace the spinach withsauteed kale,  steamed broccoli or sauteed zucchini.

Keywords: Pasta with spinach, spinach and mushrooms