Mushroom spinach pasta is one of those meals I make when I want something quick but still feel like I cooked a proper dinner. It comes together fast, uses simple ingredients, and has a buttery garlic sauce that coats the pasta really well without needing anything heavy.

What I like most about this recipe is how flexible it is. You can keep it simple with just mushrooms and spinach, or add in extra protein or vegetables depending on what you have. It’s an easy way to get something balanced on the table without overthinking it.

Why You Will Love This Mushroom Spinach Pasta Recipe

This mushroom spinach pasta is all about simple ingredients working together. The mushrooms cook down until they are golden and slightly rich in flavor, while the spinach adds freshness and color without taking over the dish. The garlic butter sauce ties everything together and gives the pasta a smooth, light coating.

Another reason this recipe works well is how easy it is to adjust. You can use any type of pasta, add beans or chicken if you want more protein, or even make it a little creamy with a splash of cream. It is a good go-to meal when you want something quick but still satisfying.

What You Will Need to make this Mushroom Spinach Pasta

For the base of the dish, you will need pasta of course. This recipe works with any kind, but penne or similar shapes hold the sauce well. You can also use protein pasta if you want to add a bit more protein to the meal.

The main vegetables are cremini mushrooms and spinach. The mushrooms add a deeper flavor once they are browned, while the spinach cooks down quickly and blends into the pasta.

For the sauce, you will use unsalted butter, garlic, and sherry cooking wine. The butter creates a smooth base, the garlic adds flavor, and the sherry brings a slight sweetness and depth. If you do not have sherry, a small splash of lemon juice or vinegar can help balance the dish.

Seasoning comes from red pepper flakes, kosher salt, and black pepper. The pepper flakes add a mild heat, while the salt and pepper help bring out the flavors.

To finish the dish, you will need Asiago cheese, which melts into the pasta and adds a slightly sharp, salty flavor.

Ingredients

• 8 ounces protein pasta
• 8 ounces cremini mushrooms (baby bella), sliced
• 5 cups spinach
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter, divided
• 2 tablespoons sherry cooking wine
• 1 teaspoon Aleppo pepper flakes or red pepper flakes
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste
• 1/4 to 1/2 cup reserved pasta water
• finely grated Asiago cheese, to taste

How to Make Mushroom Spinach Pasta

Start by cleaning and slicing the mushrooms into thin pieces. You can include the stems, as they cook down just like the rest of the mushroom.

Cook the pasta in a pot of salted boiling water until al dente. Before draining, reserve at least 1/2 cup of the pasta water, then set the pasta aside.

Heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted, add the mushrooms and cook for about 6 to 8 minutes, stirring occasionally, until they are golden and have released their moisture.

Add the minced garlic, spinach, pepper flakes, salt, and black pepper. Continue cooking for another 2 to 3 minutes, until the garlic is fragrant and the spinach has wilted down.

Add the cooked pasta to the skillet along with 1/4 cup of the reserved pasta water, the sherry cooking wine, and the remaining tablespoon of butter. Stir everything together until the pasta is coated in the sauce. If you want more sauce, add a bit more pasta water until you reach the texture you like.

Serve the pasta with plenty of finely grated Asiago cheese and extra black pepper on top.

Tips

Wait to add salt to the mushrooms until after they start to brown. Adding salt too early can release too much moisture and prevent them from getting a nice color.

Use freshly grated Asiago if possible. It melts better and blends more smoothly into the sauce than pre-shredded cheese.

If you want to make it more filling, you can add chickpeas, beans, or cooked sausage. They can go into the pan at the same time as the garlic and spinach.

How to Store

Store leftover mushroom spinach pasta in an airtight container in the fridge for up to 3 to 4 days. Reheat in the microwave for individual portions, or warm it on the stove with a splash of water to loosen the sauce.

More quick dinner recipes

• Honey Chilli Potatoes
• Creamy Mushroom Curry
• Chicken Burrito Bowl