Description
A delicious and wholesome spinach and mushroom pasta recipe that combines sautéed mushrooms, wilted spinach, garlic, and a touch of white wine for a flavorful vegetarian meal. Perfect for a quick dinner or lunch, it’s easy to prepare with simple ingredients and versatile substitutions.
Ingredients
Units
Scale
Pastas
- 8 ounces (225 g) gluten-free or regular pasta
Salt
- 2 teaspoons + 1/4 teaspoon kosher salt, divided
Vegetables
- 6 ounces (170 g) fresh baby spinach
- 16 ounces (550 g) baby bella mushrooms, divided
- 1 shallot, finely diced
- 3-5 cloves garlic, minced
Fats & Oils
- 3 tablespoons olive oil
Liquids & Seasonings
- 1/4 cup (60 ml) dry white wine (optional)
- 1/4 cup (17 g) grated Parmesan cheese or dairy-free substitute
- Red pepper flakes (optional)
- Black pepper to taste
Instructions
- Slice and Prepare Mushrooms: Slice approximately 3/4 of the mushrooms (~12 ounces) into thin slices and roughly dice the remaining 4 ounces of mushrooms to add variety and texture to the dish.
- Cook the Pasta: Bring a large pot of water to a boil, add 2 teaspoons of salt and the pasta. Cook until al dente following package instructions, then reserve 1 cup of pasta water before draining the pasta and setting aside.
- Sauté Aromatics and Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the diced shallot and sauté for 3-5 minutes until translucent. Add the diced and sliced mushrooms to the pan and stir to coat in oil. Spread mushrooms evenly and let sear without stirring for 5 minutes. Sprinkle the remaining salt and sauté for another 5-7 minutes until mushrooms release their liquid and are browned.
- Deglaze and Flavor: Add the minced garlic and red pepper flakes, sauté for 1-2 minutes. Pour in the white wine (if using) and cook for an additional 1-2 minutes to deglaze, stirring to loosen browned bits from the pan. If not using wine, skip this step and proceed to the next.
- Combine Pasta and Greens: Add 1/2 cup (120 ml) of reserved pasta water to the skillet and bring to a simmer. Stir in the grated cheese and spinach. Cook until spinach wilts, about 2-3 minutes. Fold the cooked pasta into the skillet, mixing thoroughly. Adjust seasoning with salt or pepper as desired. If the sauce is too thick, add more pasta water little by little until desired consistency is achieved.
- Serve: Serve immediately while warm, garnished with additional cheese or red pepper flakes if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use gluten-free pasta to make the dish gluten-free.
- Replace Parmesan cheese with 2 tablespoons of nutritional yeast for a dairy-free option.
- Omit white wine if you prefer an alcohol-free version; use extra pasta water to maintain moisture.
- This recipe can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 plate (~1 portion)
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 2 mg
