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.
Servings: 3 servings
Calories: 385kcal
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: 1serving | Calories: 385kcal | Carbohydrates: 63g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 451mg | Potassium: 822mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5120IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 3mg
