This Mushroom Spinach Pasta is made with al dente pasta, tender vegetables, and a simple sauce. This is the perfect meal to satisfy you after a long day.
The flavors in this Mushroom Spinach Pasta can't be beat. From the earthy mushrooms to the juicy and sweet tomatoes, to the pungent garlic and mild spinach, this dish is delicious. It's packed with healthy, vitamin-rich vegetables and is so filling and satisfying.
This is a versatile dish that works with lots of sides, as well as great with variations. Pasta, proteins, veggies, and seasonings can be tweaked to fit your preference and what you have on hand. Plus, pasta warms up well, so leftovers make a great next-day lunch. Let's look now at what you'll need for this Mushroom Spinach Pasta.
Video Tutorial
Main Ingredients
- Pasta. Any medium-sized type of pasta works here.
- Olive Oil. Or any other kind of oil.
- Mushrooms. Baby Bella or crimini mushrooms are best.
- Tomatoes. Cherry tomatoes are preferred because of their sweetness.
- Spinach. Baby spinach has a mild flavor, no stems, and tender leaves, making it perfect for this recipe.
- Garlic. Use more or less, according to your preference.
- Seasoning. Salt, black pepper, and red pepper flakes (for a hint of heat).
- Garnish. Use toasted pine nuts, Parmesan cheese, or fresh herbs to garnish.
How to Make Mushroom Spinach Pasta
1. Boil a large pot of salted water and cook the pasta in it according to the package instructions.
2. Then, cook the mushrooms in olive oil for 5 minutes in a large skillet, until they begin browning.
3. Now add the garlic, cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for 10 minutes, until the tomatoes tenderize and release their juices. (In the meantime, drain the pasta and reserve some pasta water for later.)
4. Add the spinach, pasta, and about ¼ cup of pasta water to the tomatoes. Keep cooking until the spinach wilts. Use more pasta water, if necessary. Garnish and serve.
Helpful Tips & Tricks
- Salt the pasta water. Adding salt to the water that the pasta is cooked in will infuse it with a slightly salty flavor. This is much more effective than adding it later to the pasta.
- Use whatever mushrooms are on hand. I love Bella mushrooms in this dish, but if you only have white button mushrooms on hand, go ahead and use them. Any mushrooms can work here.
- Cook the noodles al dente. You don't want to overcook the pasta, so pay attention to the package directions. Because they will go in with the vegetables soon after, we don't want them to overcook and become mushy.
- Add the spinach last. Spinach can become bitter and slimy if cooked too long, so add this ingredient last to keep it bright and tasty.
Variations to this Recipe
- Substitute different pasta types. There are lots of medium-sized pasta to choose from including penne, ditalini, ziti, farfalle, fusilli, and gemelli.
- Add proteins. Give this dish some protein to make it more filling. Add tofu, chicken, sausage, beef, or chicken meatballs.
- Substitute other vegetables. Make this dish with zucchini, cauliflower, broccoli, kale, red peppers, or carrots.
- Use a different sauce. Make this with an alfredo sauce, marinara, Roasted Pepper Sauce, or Creamy Zucchini Sauce.
How to Store and Reheat it
Store any leftovers of this Mushroom Spinach Pasta in an airtight container in the refrigerator for up to 4 days. It reheats well, so just place it in the microwave for a minute or two, or reheat it on the stovetop until warmed through. Be careful not to overcook the noodles while you're reheating them.
What to Serve this Mushroom Spinach Pasta with
- Proteins. Serve this dish with Spinach Stuffed Chicken Breast, Crunchy Baked Shrimp, Easy Kale and Sausage, or Easy Salmon Patties.
- Vegetables. Pair this Mushroom Spinach Pasta with Crunchy Baked Broccoli, Quick and Easy Stovetop Asparagus, Garlic Roasted Brussels Sprouts, or Zucchini Fritters.
- Soup. Enjoy it with a bowl of Lentil and Kale Soup, Turkey Cabbage Soup, Hearty Beef Barley Soup, Three Bean Chili, or Moroccan Chickpea Soup.
- Salad. Serve it with a Kale Salad with Quinoa, Avocado Tomato Salad, Refreshing Cucumber Salad, or Creamy Cucumber-Radish Salad.
I hope you love this amazing Mushroom Spinach Pasta. It's so satisfying and delicious, it makes the perfect meal anytime.
More tasty recipes to try:
Mushroom Spinach Pasta
Ingredients
- 8 oz. pasta (I used casarecce)
- 8 oz. baby Bella mushrooms, sliced
- 8 oz. cherry tomatoes, sliced in half
- 3 large garlic cloves, minced
- 2 oz. baby spinach
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
- ⅛ tsp. red pepper flakes or to taste
Instructions
- Boil a large pot of salted water and cook the pasta in it according to the package instructions.
- Then, cook the mushrooms in olive oil for 5 minutes in a large skillet, until they begin browning.
- Now add the garlic, cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for 10 minutes, until the tomatoes tenderize and release their juices. (In the meantime, drain the pasta and reserve some pasta water for later.)
- Add the spinach, pasta, and about ¼ cup of pasta water to the tomatoes. Keep cooking until the spinach wilts. Use more pasta water, if necessary. Garnish and serve.
Notes
Variations to this Recipe
- Substitute different pasta types. There are lots of medium-sized pasta to choose from including penne, ditalini, ziti, farfalle, fusilli, and gemelli.
- Add proteins. Give this dish some protein to make it more filling. Add tofu, chicken, sausage, beef, or chicken meatballs.
- Substitute other vegetables. Make this dish with zucchini, cauliflower, broccoli, kale, red peppers, or carrots.
- Use a different sauce. Make this with an alfredo sauce, marinara, Roasted Pepper Sauce, or Creamy Zucchini Sauce.
Leave a Reply