Mushroom and spinach pasta takes only 20 minutes from the kitchen to the table! Start by flavoring the oil with garlic, then sautee your sliced mushrooms and spinach. Finally, add the cooked pasta, black pepper, and parmesan cheese with milk. That's all you need for the perfect mid-week meatless pasta recipe!
Mushroom spinach pasta is a great example of dishes created from anything in the fridge! It offers the perfect vegetarian pasta dish with the meaty consistency of mushrooms, the sweetness of spinach leaves, and the savory tones of Parmesan cheese.
The white sauce used doesn't include flour or heavy cream, but rather a mixture of grated Italian cheese, black pepper, and milk. Once added to this delicious pasta dish, it starts to thicken as the cheese melts, making this a very creamy pasta!
This is ready in 20 minutes, and you can serve it on its own, with a green salad, or a side protein of choice!
Great side options are this stuffed chicken breast or these yummy roasted Mediterranean vegetables!
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💎 Why This Recipe Works
- It only requires nine ingredients: salt, oil, black pepper, garlic, pasta, mushrooms, spinach, milk, and Parmesan cheese.
- It is the perfect addition to your spring meals!
- This mushroom spinach pasta dish is ready in 20 minutes, making it the perfect choice for a quick lunch or a mid-week dinner.
- You can easily modify this dish to suit personal preferences or whatever is available in the fridge. I share a few great variations should you need them in the ''Amendments and Substitutions'' list below!
🛒 Ingredients
- Fresh Mushrooms: Cremini mushrooms [also known as chestnut or baby bella mushrooms] are my go to for many recipes, because of their firm texture and stronger flavor. However, Portobello or white button mushrooms [also simply called white mushrooms] are great alternatives.
- Baby Spinach: These leaves have a mild flavor, and are beautifully tender. They are also available year-round, which makes them perfect for any recipe. Mature spinach leaves have a more pronounced and robust taste, and can be slightly tougher with a more consistent texture than baby leaves.
- Pasta: Choose any type of pasta you like, most shapes will work. If I can, I like to eat tagliatelle, however, short pasta types, like penne pasta or fusilli will hold on to the chunky sauce well. I see many use farfalle pasta in hot dishes, however, in Itay, we mainly use them in pasta salads - nevertheless, they work great in this delicious pasta dish! Gluten-free pasta will make the whole dish gluten-free.
- Milk: 2% milk [semi-skimmed] is my go-to option and is what I keep at home. Whole or skim milk will work too.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Frozen Spinach: If in need, you can use these instead on fresh spinach. Ensure you fully thaw it before squeezing out any excess water, and cooking it for a few minutes with the sautéed mushrooms.
- Heavy Cream: This can be used instead of milk, however, you will need to halve the amount and add a little pasta cooking water, as the end result may become too thick.
- Dairy-Free Milk: Oat, soy, and cashew milk are great options that have a milk flavor and a rich texture. Other alternatives, like coconut or hazelnut milk are too sweet and strong in flavor to suit the dish, and I would not recommend them.
- Shredded Cheese: If you don't have or like Parmesan cheese, then use other cheese that melts! Good options are Cheddar, Colby, Mozzarella, Provolone, or Fontina.
- Leaves: Instead of baby spinach or to mix together, use arugula [rocket], baby kale, or swiss chard.
- Spice: Add some red pepper flakes or a dash of cayenne pepper to the dish for some heat.
👩🏻🍳 How to Make (step-by-step)
- Put a large pot of water on high heat to boil.
- Prepare your vegetables by washing the spinach leaves and chopping the mushrooms. Peel the garlic clove, but keep it whole.
- On low-medium heat, heat the extra virgin olive oil in a large skillet or frying pan for which you have a lid. Once warm, add the fresh garlic clove to it.
- Allow the garlic to fry gently on both sides until golden brown. This will flavor the oil and infuse the whole dish with a very delicate fragrance. [Picture 1]
- Once the garlic has browned and it is starting to become soft inside, remove it from the pan.
- Next, add the sliced mushrooms and mix them well in the flavored oil. [Picture 2] Spread them well in the pan and cover with a lid.
- Cover the mushrooms until they are thoroughly cooked and ready, mixing every 3-5 minutes. On a medium heat, this should take around 8-10 minutes.
- Once the mushrooms are ready, remove from the heat, add the spinach leaves, and apply the lid again. While the pasta cooks, the spinach will too, without the need for heat, as they are very tender and delicate. [Picture 3]
- Prepare your sauce by mixing the milk, grated Parmesan cheese, and black pepper in a bowl and keep it aside. [Picture 4]
- Next, generously salt the pot of boiling water and add the pasta. Cook the pasta according to the package directions for al dente.
- Before draining the pasta, reserve a cup of the cooking water. You may need to add this to add creaminess to the pasta sauce.
- Finally, add the drained pasta and the Parmesan mixture to the skillet with the wilted spinach and mushroom and mix well. [Pictures 5 and 6]
- Should it be required, add a little reserved pasta water to the spinach and mushroom pasta. Start with a tablespoon and add more if required. The cheese will start to melt soon, creating a rich creamy sauce that perfectly complements umami rich mushrooms and sweet spinach.
- Sautee the pasta for a minute or so, and serve immediately with a nice slice of crusty bread, a side salad, or your protein of choice.
🙋♀️ People Also Ask [FAQs]
The only ingredients to swap are the Parmesan cheese and milk, for which you can use vegan alternatives. Good milk options are soy, oat, or cashew.
To cook the mushrooms without making them soggy, start with a large hot pan with sufficient olive oil or butter. Use a large skillet or frying pan to ensure the mushrooms are not overcrowded, allowing them to sear on all sides. If necessary, cook them in batches. Lastly, if you need to clean the mushrooms, use a teatowel, but don't wash them under water, as this will add even more moisture.
To personalize this mushroom spinach pasta, you can add many flavorful ingredients. Thinly chopped shallots can be sautéed at the beginning to create a fragrant base. Classic Italian herbs such as basil, oregano, and thyme offer a layer of depth to the dish when added during the cooking process. For a hint of warmth and complexity, consider a dash of nutmeg or red pepper flakes. Finishing the pasta with a sprinkle of fresh parsley or chives not only adds a burst of color but also a fresh, herbal note that balances the richness of the creamy sauce.
The ready dish can be stored in the fridge in an airtight container for up to three days, or in the freezer for up to three months. Thaw the pasta with spinach and mushrooms overnight in the fridge, then heat up on the stove or in the microwave by adding a little water or vegetable broth to loosen the sauce, and mixing frequently. I don't recommend preparing long pasta types, such as spaghetti or pappardelle, in advance, as they are harder to heat up. If you want to meal prep, opt for short pasta, like penne or tortiglioni.
💡 Expert Tips and Tricks
- Seasoning: Remember to season with salt and pepper at every step of the way, not just the end. It is especially important that you season the mushrooms and cook the pasta in salted water.
- Deglaze: Should you wish, you can deglaze the mushrooms once cooked with a splash of white wine.
- Add flavor: It is easy to make the sauce more complex by adding simple touches. Use different mushroom varieties, add thinly chopped sun dried tomatoes, season using Italian seasoning!
- Spinach: Just add the leaves to the cooked mushrooms and cover with a lid. These do not need to be cooked or sauteed. This way, the leaves will wilt while still maintaining their color.
🍴 More Delicious Recipes to Try
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🍽️ Recipe
Mushroom Spinach Pasta
Ingredients
- 150 g Dry Pasta
- 200 g Mushrooms
- 50 g Baby Spinach Leaves
- 2 tablespoon Extra Virgin Olive Oli
- 1 Garlic Clove
- 100-120 ml Milk
- 3 tablespoon Parmesan Cheese
- ¼ teaspoon Black Pepper
- Salt To Taste
Instructions
- Put a large pot of water on high heat to boil.
- Prepare your vegetables by washing the spinach leaves and chopping the mushrooms. Peel the garlic clove, but keep it whole.
- On low-medium heat, heat the extra virgin olive oil in a large skillet or frying pan for which you have a lid. Once warm, add the fresh garlic clove to it.
- Allow the garlic to fry gently on both sides until golden brown. This will flavor the oil, and infuse the whole dish with a very delicate fragrance.
- Once the garlic has browned and it is starting to become soft inside, remove it from the pan.
- Next, add the sliced mushrooms and mix them well in the flavored oil. Spread them well in the pan, and cover with a lid.
- Cover the mushrooms until they are thoroughly cooked and ready, mixing every 3-5 minutes. On a medium heat, this should take around 8-10 minutes.
- Once the mushrooms are ready, remove from the heat, add the spinach leaves, and apply the lid again. While the pasta cooks, the spinach will too, without the need for heat, as they are very tender and delicate.
- Prepare your sauce by mixing the milk, grated Parmesan cheese, and black pepper in a bowl and keep it aside.
- Next, salt the pot of boiling water generously and add the pasta to it. Cook the pasta following the package directions for al dente.
- Cook the pasta until al dente. Before draining it, reserve a cup of the cooking water, as this may be needed to add creaminess to the pasta sauce.
- Finally, add the drained pasta and the Parmesan mixture to the skillet with the wilted spinach and mushroom and mix well.
- Should it be required, add a little reserved pasta water to the spinach and mushroom pasta, but start with a tablespoon and add more if required. The cheese will start to melt soon, creating a rich creamy sauce that perfectly complements umami rich mushrooms and sweet spinach.
- Sautee the pasta for a minute or so, and serve immediately with a nice slice of crusty bread, a side salad, or your protein of choice.
Daiana says
I've tried a lot of your recipes and have to say ....all delicious! Can't really choose a favourite....
Keep up the great work. Looking forward to your next hit.
DG
Elle John says
Hi Daiana, thank you so much for your kind words!