Description
Spinach Mushroom Pasta is a hearty, flavorful vegetarian dish combining sautéed mushrooms and wilted spinach with pasta in a garlicky or creamy sauce. It’s quick, satisfying, and perfect for any night of the week.
Ingredients
- 12 oz pasta (fettuccine, linguine, or penne)
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 8 oz mushrooms (cremini, button, or portobello), sliced
- 4 cups fresh spinach
- 1/2 cup heavy cream or plant-based alternative (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- 1/4 teaspoon red chili flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Sauté onions and garlic until fragrant and translucent.
- Add mushrooms and cook until browned and moisture evaporates.
- Add spinach and cook until wilted.
- If using, pour in the cream and simmer until slightly thickened.
- Add cooked pasta to the skillet and toss everything to combine. Season with salt, pepper, and chili flakes.
- Sprinkle with grated Parmesan cheese and serve hot.
Notes
- Sun-dried tomatoes or a splash of white wine can enhance flavor.
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use plant-based cream and cheese for a vegan version.
- Don’t overcrowd mushrooms—cook in batches if necessary to prevent sogginess.
- Reserve some pasta water to adjust sauce consistency if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
