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close up of spinach and mushroom pasta in a white deep plate with a fork

Spinach and Mushroom Pasta

Isabel Laessig
It takes just 30 minutes and a handful of simple ingredients to make my flavorful, fresh and delicious Spinach and Mushroom Pasta recipe!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 516 kcal

Ingredients
  

  • 10.5 ounces pasta your choice of pasta; farfalle or penne are great choices
  • 2 medium shallots finely chopped
  • 2 cloves garlic finely chopped
  • 2 cups spinach chopped
  • ½ pound mushrooms sliced; white button mushrooms or cremini work best
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons butter
  • ½ cup cream optional, but adds a nice creaminess to the dish
  • chopped parsley to taste
  • salt and pepper to taste

Instructions
 

  • Finely chop shallots, garlic cloves, and parsley if using. Chop spinach and slice mushrooms, if using whole mushrooms.
  • Cook pasta according to package directions. Carry on with additional steps to cook the spinach and mushrooms while the pasta cooks. Once the pasta is ready, drain it in a colander and add it back to the pot.
    10.5 ounces pasta
  • In a large skillet over medium heat, saute shallots and garlic in olive oil for 2-3 minutes until translucent.
    2 medium shallots, 2 cloves garlic, 2 Tablespoons extra virgin olive oil
  • Add spinach and mushrooms and mix continuously until they begin to cook and shrink.
    2 cups spinach, ½ pound mushrooms
  • If using heavy cream, gradually add the cream to the pan while stirring.
    ½ cup cream
  • Lower heat and cook until tender, about 5-10 minutes. If the liquid is evaporating too quickly, cover the pan with a lid.
  • After 10 minutes is up, add butter and stir until combined. Season with salt, pepper, and parsley.
    2 Tablespoons butter, chopped parsley, salt and pepper
  • Remove the pan from the stove and mix the vegetables into the pasta in the pot. Serve with Parmesan cheese sprinkled on top, and enjoy!
    a collage showing how to make spinach and mushroom pasta: sauteing shallots and garlic, adding spinach and mushrooms to the pan, adding butter, and finally adding cooked pasta

Notes

  • You can use any type of pasta you prefer to make this dish. I used farfalle, but penne, shells, or fusilli are great choices, too.
  • Although heavy cream is optional, I recommend adding it for an extra creamy pasta. It gives the dish a velvety texture that is simply irresistible.
  • Additionally, you can use whatever mushrooms you prefer. I find white button mushrooms and cremini are perfect for mushroom and spinach pasta.
  • Set the pasta to cook at the same time as you prepare the spinach and mushrooms. This way, everything will be ready at the same time.
  • If using heavy cream, make sure to add it gradually. Stir the dish as you add the cream to keep it from curdling, then immediately lower the heat.

Nutrition

Serving: 1servingCalories: 516kcalCarbohydrates: 61gProtein: 13gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 49mgSodium: 74mgPotassium: 508mgFiber: 4gSugar: 5gVitamin A: 2019IUVitamin C: 7mgCalcium: 61mgIron: 2mg
Keyword Pasta with Mushrooms and Spinach, pasta with spinach and mushrooms, spinach and mushroom pasta, spinach mushroom pasta
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