When you want a satisfying meal that’s both simple and packed with flavor, Mushroom Spinach Pasta is the perfect choice. This recipe combines tender pasta with earthy mushrooms, fresh spinach, and a bright hint of lemon, making it a refreshing dinner option that comes together in under 30 minutes. You’ll love how the creamy parmesan and subtle garlic notes elevate this dish without overpowering the natural taste of the vegetables.
Why You’ll Love This Mushroom Spinach Pasta Recipe
You get a beautiful balance of flavors in every bite. The mushrooms bring a rich, meaty texture, while the spinach adds freshness and a mild sweetness. The lemon juice and zest brighten the dish, making it feel light and vibrant. Plus, the ease of preparation means you can whip this up any night of the week without stress. It’s vegetarian, wholesome, and pleasing for anyone who enjoys a comforting pasta dinner with a nutritious twist.
Ingredients for Mushroom Spinach Pasta
Here’s what you’ll need to make this tasty dish come alive:
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 8 ounces baby bella or cremini mushrooms, sliced
- 1 shallot, finely chopped (about 1/4 cup)
- 3 garlic cloves, minced
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 lemon, juice and zest
- 2 cups baby spinach
- 1/4 cup grated parmesan cheese
How to Make Mushroom Spinach Pasta
Start by bringing a large pot of salted water to a boil. Cook the penne pasta just shy of al dente—about one minute less than the package suggests. Before draining, scoop out half a cup of the pasta cooking water and set it aside. This starchy water will help you create a light, silky sauce later.
While your pasta cooks, warm the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and let them cook undisturbed for about five minutes until they begin to brown. This step is key to developing that deep, savory flavor.
Next, toss in the finely chopped shallot, minced garlic, and a pinch of red pepper flakes for a subtle kick. Season with kosher salt and black pepper, and continue to cook, stirring occasionally, until the mushrooms are caramelized and everything smells fragrant.
Add the butter and immediately squeeze in the fresh lemon juice. You’ll see the mixture bubble and steam as the butter melts—this adds richness and a bright acidity to balance the earthiness of the mushrooms.
Now, add the drained pasta to the skillet. Stir in the baby spinach and the reserved pasta water. Let everything simmer gently for a couple of minutes, stirring often, until the spinach wilts and the pasta is coated in a light lemony sauce.
Finish by folding in the lemon zest and the grated parmesan cheese. The cheese melts slightly, enriching the dish with its creamy texture and salty flavor.
How to Serve Your Mushroom Spinach Pasta
Serve this pasta hot, straight from the skillet for the best taste and texture. It pairs wonderfully with a simple green salad or crusty bread to soak up the flavorful sauce. You can garnish with extra parmesan or a sprinkle of fresh herbs like parsley for a fresh finish.
This pasta shines as a standalone vegetarian meal, but you can also serve it alongside grilled chicken or fish if you want to add protein. For a special touch, drizzle a little extra virgin olive oil on top just before serving.
Expert Tips for Perfecting Mushroom Spinach Pasta
- Don’t rush the mushroom browning step. Letting them caramelize without too much stirring helps develop deep, complex flavors.
- Use fresh lemon juice and zest for the best brightness. Avoid bottled lemon juice, which lacks the fresh zing.
- Reserve some pasta water every time you boil pasta. It’s a secret weapon to create silky sauces without cream.
- If you prefer a creamier texture, stir in a splash of cream or a dollop of ricotta at the end.
- For extra flavor, toast the parmesan cheese lightly in a dry pan and sprinkle on top just before serving.
How to Store Mushroom Spinach Pasta
If you have leftovers, transfer them to an airtight container and refrigerate within two hours of cooking. The pasta will keep well for up to three days. When reheating, add a splash of water or olive oil to loosen the sauce and warm it gently on the stove or microwave. You can also refresh the dish by stirring in some fresh spinach after reheating to restore its bright green color and fresh flavor.
Variation Ideas for Mushroom Spinach Pasta
Try swapping penne with other pasta shapes like orecchiette, spaghetti, or linguini depending on your preference. If you want heartier greens, replace spinach with chopped kale for a more robust texture.
Add toasted pine nuts or walnuts for a crunchy contrast. For a vegan version, skip the butter and parmesan, and finish with nutritional yeast and a touch of olive oil. You could also mix in sun-dried tomatoes or roasted red peppers for a sweet and tangy twist.
For a protein boost, toss in cooked chickpeas or white beans just before serving. These small changes can keep your pasta interesting and customizable to your taste.
Frequently Asked Questions About Mushroom Spinach Pasta
What type of mushrooms work best in this recipe?
Baby bella or cremini mushrooms are ideal because they have a firm texture and a rich, earthy flavor that stands out when sautéed.
Can I use other pasta shapes?
Absolutely! Penne works well because it holds the sauce nicely, but feel free to use spaghetti, linguini, or even orecchiette based on what you have.
How do I keep the spinach fresh and green?
Add the spinach last and allow it to wilt gently in the warm sauce. Overcooking can make it soggy and dull in color.
Is this recipe suitable for vegans?
You can make it vegan by replacing the butter with olive oil and omitting the parmesan or using a plant-based cheese substitute.
Can I prepare this dish ahead of time?
It’s best enjoyed fresh but can be stored in the refrigerator for up to three days. Reheat carefully to maintain texture and flavor.
Mushroom Spinach Pasta
Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 8 ounces baby bella or cremini mushrooms (sliced)
- 1 shallot (finely chopped, about 1/4 cup)
- 3 cloves garlic (minced)
- 1 pinch red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 lemon (juice and zest)
- 2 cups baby spinach
- 1/4 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta just shy of al dente, about one minute less than package suggests. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, warm olive oil over medium-high heat. Add sliced mushrooms and cook undisturbed for about 5 minutes until browned.
- Add shallot, garlic, and red pepper flakes. Season with salt and black pepper, cooking until mushrooms are caramelized and fragrant.
- Stir in butter and squeeze in lemon juice. Let the mixture bubble as the butter melts.
- Add drained pasta to the skillet along with spinach and reserved pasta water. Simmer for a few minutes until spinach wilts and pasta is coated.
- Fold in lemon zest and grated parmesan cheese until melted and well combined.
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