Simple but satisfying, this 30-minute mushroom spinach pasta is a quick and versatile meal that features a rich garlic-Asiago cheese butter sauce.
If I have a little more time to spend in the kitchen I'll make my creamy garlic mushroom pasta, but most of the time I like to make this mushroom spinach pasta because it's an easy way to serve vegetables with dinner, it's endlessly customizable, and it feels fancier than it is.
This dish is basically just seasoned lemon butter pasta with mushrooms and spinach, plus protein pasta. But it really works with any kind of pasta, and you can add in your favorite protein (think chickpeas, Italian sausage, etc.) to round out the dish.
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Recipe highlights
- Shawn says "★★★★★ Awesome recipe! Easy to follow and delicious!"
- Richly flavored: Just like my cherry tomato orzo recipe, this dish uses simple ingredients but it's very flavorful. Butter, garlic, sherry cooking wine, and black pepper create a fantastic sauce, and baby bella mushrooms make it even better.
- Versatile: While I love using protein pasta, this recipe works with any kind of pasta. Feel free to add in extra vegetables, serve it with your favorite protein, etc.
- Choose any mushrooms: I usually use baby bella mushrooms (also called cremini mushrooms) because they are practical, but feel free to get creative with mushrooms. Shiitake is an obvious choice, but less common mushrooms like king oyster would also be fantastic.
Ingredients
- Pasta: I usually make mushroom spinach pasta with penne protein pasta because it's an easy way to up the protein in the dish (I love Banza's protein pasta), but this dish works with any variety of pasta.
- Mushrooms: Baby bella, also called cremini mushrooms, are my go-to mushroom. Button mushrooms, shiitake mushrooms, or a gourmet blend of mushrooms also work.
- Spinach: Spinach wilts down to hardly anything, so add a lot to the dish for a pop of color and a good source of iron.
- Butter: I usually keep unsalted butter on hand, so that's what I use here. If using salted butter, simply adjust the added salt to taste. Olive oil can be used for a lighter option.
- Aleppo peppers or red pepper flakes: This adds a kick of heat. The recipe is gently spicy. Feel free to omit or adjust to taste.
- Black pepper and kosher salt: I recommend freshly ground black pepper for the best flavor.
- Asiago: I like to buy a wedge of asiago cheese and grate it myself using the smallest holes on a box grater, as this melts the cheese quickly. Pre-shredded asiago also works.
- Sherry cooking wine: Do not skip this ingredient, as it adds a huge amount of nutty and sweet flavor. For an alcohol-free option, using a splash of lemon juice or balsamic vinegar brightens the dish similarly.
Step by step instructions
Prep: After cleaning the mushrooms, cut each mushroom into thin slices. I include the mushroom stem.
Cook the pasta in a well-salted pot of boiling water until al dente. Reserve at least ½ cup of the starchy pasta water before draining.
- Heat a large skillet over medium heat. I use my cast iron skillet here, but any variety of skillet works. Add the butter. Once melted, add the mushrooms.
- Saute until golden, just 6 to 8 minutes.
- Add the garlic, spinach, Aleppo pepper flakes, black pepper, and salt. Continue sauteeing until the garlic is golden and aromatic and the spinach is completely wilted, just 2 to 3 minutes. Stir occasionally.
- Stir in the cooked pasta, ¼ cup of the reserved pasta water, the sherry cooking wine, and the remaining tablespoon of butter. Add the remaining ¼ cup of pasta water if you prefer a saucier result. Serve garnished with ample finely grated Asiago cheese and additional pepper, to taste.
Cassidy's tips
- Salting mushrooms: Wait to salt the mushrooms until after they are browned. Salting them immediately draws out moisture, which makes the mushrooms wetter and slows browning.
- Other greens: While I love using spinach because it wilts quickly, kale is also a good option. Kale takes longer to become tender, so I recommend adding it about halfway through cooking the mushrooms.
- Higher protein option: Add a can of chickpeas or white beans at the same time as the garlic and spinach for additional protein. Sausage also goes well here and can be added at the same time as the mushrooms. Or serve with a side of panko tofu cutlets.
- Vegan option: Simply replace the butter with plant butter for a dairy-free option and replace Asiago with vegan parmesan. I like the Violife Parmesan wedge because it is grateable.
- To make creamy: For a creamy mushroom pasta sauce, add ½ cup heavy cream after wilting the spinach. Simmer over medium-low heat until thickened.
Storage tips
- Serving size: This recipe makes just 3 servings, so if you're looking to meal prep it I recommend doubling the recipe or adding additional vegetables and proteins to stretch each serving.
- Storage: Leftovers are best within 3 to 4 days. Keep refrigerated in a closed container.
- Reheating: Individual servings reheat quickly in the microwave. To reheat larger portions, I recommend placing the pasta in a medium pot over medium heat on the stovetop. Cook, stirring occasionally, until hot.
- Freezing: I have not tried freezing this recipe. Pasta usually freezes well, just make sure to cool it completely before transferring to a freezer-safe container. Let thaw overnight in the fridge before reheating.
More pasta favorites
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Mushroom Spinach Pasta
This vegetarian recipe is made with a rich and garlicky butter sauce, mushrooms, and spinach. It's super versatile and is an easy way to get in a serving of vegetables.
Ingredients
- 8 ounces cremini mushrooms (baby bella mushrooms); see note #1
- 8 ounces protein pasta see note #2
- ¼ to ½ cup reserved pasta water
- 3 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 5 cups spinach adjust to preference
- 1 teaspoon Aleppo pepper flakes or just red pepper flakes
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
- 2 tablespoons sherry cooking wine
- finely grated asiago cheese to taste; see note #3
Instructions
- Clean the mushrooms. Slice each mushroom thinly. I include the mushroom stem.
- Cook the pasta in a well-salted pot of boiling water until al dente. Reserve at least ½ cup of the starchy pasta water before draining.
- Heat a large skillet over medium heat. Add 2 tablespoons of butter. Once melted, add the mushrooms. Sauté until golden, about 6 to 8 minutes.
- Add the garlic, spinach, red pepper flakes, salt, and freshly ground black pepper, to taste.
- Continue sautéing until the garlic is golden and aromatic and the spinach is completely wilted, just 2 to 3 minutes. Stir occasionally.
- Stir in the cooked pasta, ¼ cup of the reserved pasta water, the sherry cooking wine, and the remaining tablespoon of butter. Optionally, add the remaining ¼ cup of water for a thinner sauce.
- Serve garnished with ample finely grated Asiago cheese and additional black pepper, to taste.
Video
Notes
- Mushrooms: Feel free to get creative with mushroom varieties here. Shiitake is another good option, however I recommend removing the stems as they tend to have a woody texture.
- Pasta: Any variety of pasta works here. I like to use protein pasta to add a little extra protein to the dish. Banza makes my favorite protein penne.
- Cheese: Finely grating the asiago allows it to melt quickly, but any thickness works. Parmesan is another good option.
- Dairy-free option: Replace the butter with plant butter and use vegan Parmesan in place of asiago.
- Storage: Best within 3-4 days. Keep refrigerated in a closed container.
- Nutrition calculations are an estimation and reflect standard white pasta. Actual nutrient amounts vary based on the brands used.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 63gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 451mgPotassium: 822mgFiber: 4gSugar: 4gVitamin A: 5120IUVitamin C: 15mgCalcium: 92mgIron: 3mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Fritomann says
I just didn't have enough spinach. I threw in some fresh plucked basil but I wish I had the proper amt of spinach.
The wine ingredient was the best choice. Make them drink wine and don't mention it. I did add some smoked sausage. No harm done. Probably better without it next time. I never had Asiago and still haven't tried it. I just used a pecorino- parm mix which I keep fresh grated, who cares if it melts. Not me.
This is pretty much a one- pot. I like that too. A Fritomann review.
Cassidy Reeser, MS, RD says
Hello Fritomann, I always love a fun and detailed review! Definitely check out Asiago, it's my favorite and quite different from the saltiness of pecorino (though I bet pecorino went really well on this.)
Stephen Branley says
It's a lovely recipe, but it is the 21st century and if you want to appeal to folk outside of the US (and there are a lot of us) then don't you think you should have Imperial and metric measurements on offer? The recipe is worth 5 stars, but I'll only give you 4 because you're only catering for the American market...
Cassidy Reeser says
Surprisingly, you are the first person to ask me to have the option for metric since starting this blog (that I can remember, at least.) I do understand your argument, but it just hasn't crossed my mind as someone who only recently started using metric measurements when baking. I'll turn on the unit conversion option for my recipes, but unfortunately they don't auto-populate when I flip the switch, so I will have to update that over time. For now, you should be able to see it available on this recipe by selecting the "metric" tab.
Stephen Branley says
I've upgraded you to 5 stars, thank you... 😀
Fanny says
Excellent!
Shawn says
Awesome recipe! Easy to follow and delicious!
Cassidy Reeser says
Thanks so much for the review!