Mushroom Spinach Pasta
This Vegetarian Mushroom Spinach Pasta features sautéed mushrooms, wilted spinach and tender pasta tossed in a creamy parmesan sauce. You can have this pasta dinner on the table in less than 30 minutes!
Love Pasta as much as I do? Then give my Pasta Carbonara and Pasta with Garlic and Oil a try!
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The BEST Mushroom Spinach Pasta
This recipe is an easy, flavor packed, meat-free pasta dish that the whole family will love! The creamy parmesan sauce pairs perfectly with the earthy flavors of mushrooms and spinach. Even without the meat, this pasta still feels substantial and slightly meaty due to the mushrooms!
My favorite part of this pasta is the simple parmesan sauce. It’s creamy and cheesy similar to an Alfredo sauce but not as thick. My kids loved this pasta!
While this meal is perfect on its own, you can also pair this pasta with a simple side salad and some crusty garlic bread!
Mushroom Spinach Pasta Ingredients
- Pasta: I used farfalle pasta here, but you can use other small pasta shapes like penne or cavatappi!
- Mushrooms: Thinly sliced cremini mushrooms, baby bellas or even white mushrooms would all be good in this recipe.
- Butter: A bit of butter will be added to the pan to sauté the onion and garlic and start building lots of flavor!
- Onion & Garlic: Onion and garlic add depth of flavor.
- Marsala: Marsala will deglaze the pan by getting up any of the brown bits that are stuck to the pan from the mushroom and onions.
- Spinach: I used four cups of spinach in this recipe, which seems like a lot but don’t forget how much spinach cooks down!
- Italian Seasoning: Italian seasoning adds the perfect combination of herbs!
- Heavy Cream & Whole Milk: Both heavy cream and whole milk will make the creamy parmesan sauce. You could also substitute the both of them for half and half.
- Parmesan Cheese: Freshly grated parmesan cheese works best, since it will melt seamlessly into the sauce.
How to Make Mushroom Spinach Pasta
- Boil Pasta & Sauté Mushrooms: Boil pasta according to package directions. Drain and set aside. Heat oil in a large skillet over high heat. Add in mushrooms and cook until they get golden brown and crisp on both sides. I like to add mine in two batches to ensure they crisp up and don’t overcrowd the pan. Transfer the mushrooms to a large plate and set aside.
- Sauté Onions & Spinach: To the same skillet, add in butter. Once melted, add in the onion and sauté for 4 minutes. Add in garlic and cook for an additional minute. Toss in spinach and cook until wilted, 1-2 minutes. Transfer the spinach and onions to the same plate as the mushrooms and set aside.
- Create Sauce: Deglaze the pan with the marsala, making sure to scrape the brown bits (fond) off of the bottom of the pan. This is where all of the flavor is! Turn the heat to low and slowly whisk in the heavy cream, milk and Italian seasoning. Bring the sauce to a simmer and whisk until it has thickened slightly, 2-3 minutes. Remove from the heat and stir in the parmesan cheese.
- Combine Everything: Return the mushrooms, spinach and cooked pasta to the sauce and toss to coat the pasta in the sauce. Season to taste with salt and pepper.
- Serve & Enjoy: Serve with extra parmesan cheese, if desired, and enjoy!
Tips for Success
- Instead of spinach, you can use baby kale or other hearty greens!
- Don’t over cook the pasta before adding it to the sauce! I recommend cooking the pasta al dente and then let it finish getting tender when you add it back to the sauce.
- Want more protein? Serve this pasta with a side of grilled chicken breast or with a side of salmon or steak.
Storage Recommendations
- To Store: You can store any leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat: You can reheat this mushroom spinach pasta in the microwave until heated through. Alternatively, you can heat it up on the stove with a splash of broth, cream or milk.
Frequently Asked Questions
Are Mushrooms Healthy?
Yes! Mushrooms contain many nutrients and vitamins that are good for you including selenium, vitamin D, and vitamin B6. Mushrooms can be eaten often and are a great meat alternative due to their deep umami flavor and meaty texture.
More Easy Pasta Recipes to Try
- Pasta with Garlic & Oil
- Creamy Mushroom Carbonara
- Spinach & Ricotta Stuffed Shells
- Crockpot Chicken Alfredo
- Penne Alla Vodka
Mushroom Spinach Pasta
This vegetarian Mushroom Spinach Pasta features sautéed mushrooms, wilted spinach and tender pasta tossed in a creamy parmesan sauce. You can have this pasta dinner on the table in less than 30 minutes!
Ingredients
- 8 ounces uncooked farfalle pasta
- 1 tbsp olive oil
- 10 ounces mushrooms, sliced
- 2 tbsp unsalted butter
- 1/2 large onion, diced
- 4 cloves garlic, minced
- 1/2 cup marsala
- 4 cups spinach, packed
- 1/2 tsp Italian seasoning
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 3/4 cup parmesan cheese
Instructions
- Boil pasta according to package directions. Drain and set aside.
- Heat oil in a large skillet over high heat. Add in mushrooms and cook until they get golden brown and crisp on both sides. I like to do mine in two batches to ensure they crisp up and don't overcrowd the pan. Transfer the mushrooms to a large plate and set aside.
- To the same skillet add in butter. Once melted add in the onion and saute for 4 mintutes. Add in garlic and cook for an additional minute. Toss in spinach and cook until wilted, 1-2 minutes. Transfer the spinach and onions to the same plate as the mushrooms and set aside.
- Deglaze the pan with the marsala making sure to scrap the brown bits "fond" off the bottom of the pan. This is where all the flavor is!Turn the heat to low and slowly whisk in the heavy cream, milk and Italian seasoning. Bring the sauce to a simmer and whisk until it has thickened slightly, 2-3 minutes.Remove from the heat and stir in the parmesan cheese.
- Return the mushrooms, spinach and cooked pasta to the sauce and toss to coat the noodles in the sauce.Season to taste with salt and pepper.
- Serve with extra Parmesan Cheese for sprinkling if desired.
