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Spinach and Mushroom Pasta Recipe

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3.8 from 8 reviews

A creamy, flavorful spinach and mushroom pasta that combines sautéed baby bella mushrooms, fresh baby spinach, garlic, and Parmesan cheese in a light broth-based sauce. This easy stovetop dish is perfect for a quick weeknight dinner, offering a delicious and nutritious vegetarian meal option.

Ingredients

Pasta

  • 8 ounces (225 g) pasta
  • 2 teaspoons kosher salt, divided (plus more to taste)

Vegetables and Aromatics

  • 6 ounces baby spinach
  • 16 ounces baby bella mushrooms, divided
  • 1 shallot, finely diced
  • 3–5 cloves garlic, minced

Other Ingredients

  • 3 tablespoons olive oil
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup chicken or vegetable broth
  • ¼ cup grated Parmesan cheese
  • Black pepper, to taste
  • Reserved pasta water, as needed

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
  2. Sauté Shallots: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely diced shallot and sauté for 3 to 5 minutes until softened and translucent.
  3. Prepare and Cook Mushrooms: Slice most of the baby bella mushrooms and roughly chop a smaller portion for added texture. Add all the mushrooms to the skillet, toss them to coat evenly in the olive oil, then spread them out in an even layer. Let them cook undisturbed for about 5 minutes to develop a good sear. Then stir them, sprinkle with ¼ teaspoon kosher salt, and continue cooking for an additional 5 to 7 minutes until the mushrooms release their moisture and start to brown.
  4. Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes, if using. Cook for 1 to 2 minutes until fragrant, being careful not to let the garlic burn.
  5. Deglaze with Broth: Pour in the chicken or vegetable broth and let it simmer for 1 to 2 minutes. Scrape the bottom of the pan to loosen any browned bits, which adds flavor to the sauce.
  6. Create the Sauce: Add about ½ cup of the reserved pasta water to the skillet and bring everything to a gentle simmer. Stir in the grated Parmesan cheese and the baby spinach, cooking just until the spinach wilts and the sauce begins to thicken slightly.
  7. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add a splash more of the reserved pasta water until the desired consistency is reached.
  8. Season and Serve: Season the pasta with additional kosher salt and freshly ground black pepper to taste. Serve the dish warm for the best flavor and texture.

Notes

  • You can substitute vegetable broth for chicken broth to keep this dish vegetarian.
  • For a vegan version, omit the Parmesan or use a vegan cheese alternative.
  • If you prefer a spicier dish, increase the amount of red pepper flakes.
  • Reserve enough pasta water to adjust the sauce consistency as needed; the starchy water helps the sauce cling to the pasta.
  • Mushrooms can be replaced with cremini or white button mushrooms if baby bella aren’t available.

Find it online: https://yumntasty.com/spinach-and-mushroom-pasta-recipe/