If you’re yearning for a dish that’s both indulgent and nutritious, look no further than this Spinach & Mushroom Pasta. It’s a culinary embrace full of rich, earthy mushrooms and vibrant spinach, melded together with tender pasta and a savory seasoning that whispers comfort and delight.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, it’s perfect for a weeknight dinner yet impressive enough for guests.
- Flavorful and Balanced: The earthy mushrooms and fresh spinach dance harmoniously with the garlic and parmesan for a taste explosion.
- Adaptable: Easily make it gluten-free or dairy-free without compromising on taste or texture.
- Nutritious: Packed with vitamins and antioxidants from spinach and mushrooms, it’s as wholesome as it is delicious.
Ingredients You’ll Need
This recipe shines with its simplicity. Each ingredient in our Spinach & Mushroom Pasta plays an integral role, from the chewy pasta to the umami-packed mushrooms, creating not just a meal, but a symphony of flavors and textures.
- Pasta: The backbone of the dish, opt for gluten-free if desired to suit dietary needs.
- Baby Spinach: Fresh and vibrant, it adds color and boosts the nutrient profile.
- Baby Bella Mushrooms: Slice and dice them to create layers of texture and depth of flavor.
- Shallot: Offers a sweet, oniony flavor without overpowering the other ingredients.
- Garlic: Essential for its aromatic, savory warmth that enhances nearly every element.
- Red Pepper Flakes: A touch of spice to awaken the senses, optional for the bold.
- Dry White Wine: Adds a sophisticated layer to the sauce, though some pasta water can substitute beautifully.
- Parmesan Cheese: Opt for a dairy-free variety if needed or substitute with nutritional yeast.
Variations
Customizing this Spinach & Mushroom Pasta is a breeze. Whether for dietary needs or simply exploring different flavors, this recipe is your canvas.
- Gluten-Free Option: Simply swap in your favorite gluten-free pasta to cater to those with gluten sensitivities.
- Dairy-Free Cheese: Use nutritional yeast as an alternative to parmesan for a creamy, cheesy finish sans dairy.
- Protein Addition: Add grilled chicken or tofu to elevate the heartiness of this dish.
How to Make Spinach & Mushroom Pasta
Step 1: Prepare the Mushrooms
Slicing and dicing the mushrooms create a wonderful mix of textures. Slice most of them thinly for even cooking, while dicing a few adds a contrasting chewiness to the final dish.
Step 2: Cook the Pasta
Boil your pasta until it reaches that perfect al dente state. Remember to save some pasta water before draining—it will enrich the sauce with a starchy silkiness.
Step 3: Sauté the Aromatics
A quick sauté of shallots sets a flavorful base. Add the mushrooms and season them to perfection, allowing their natural juices to release and enhance the dish.
Step 4: Build the Sauce
Introduce garlic and red pepper flakes for a zesty kick, then gently fold in wine or reserved pasta water to deglaze, capturing those tasty brown bits from the pan.
Step 5: Combine and Serve
As everything comes together, add the spinach and parmesan, stirring until you achieve your desired consistency. Fold in the pasta, adjust the seasoning, and enjoy this enticing dish hot off the stove.
Pro Tips for Making Spinach & Mushroom Pasta
- Searing the Mushrooms: Allow them to sit undisturbed in the pan to get a perfect sear, enhancing both flavor and texture.
- Wine Substitution: If skipping wine, add a splash of apple cider vinegar for that tangy depth without alcohol.
- Pasta Water Magic: Don’t be shy with pasta water—it’s key to achieving a luscious, cohesive sauce.
- Cheese Alternatives: Nutritional yeast not only replaces parmesan but also adds a delightful nutty flavor.
How to Serve Spinach & Mushroom Pasta
Garnishes
Sprinkle fresh basil or parsley for a pop of color and freshness, and a few shavings of parmesan are sure to elevate the presentation and flavor.
Side Dishes
Pair this pasta with a crisp green salad tossed with lemon vinaigrette or some rustic garlic bread to soak up every delightful drop of sauce.
Creative Ways to Present
Serve in large shallow bowls to showcase the gorgeous colors of the mushrooms and spinach, and add height by twirling the pasta attractively into the center.
Make Ahead and Storage
Storing Leftovers
This pasta tastes great for days! Store it in an airtight container in the fridge and enjoy the flavors meld over time, making each bite better than the last.
Freezing
Yes, you can freeze it! Just make sure to portion it out to avoid thawing more than needed and ensure it retains its best taste and texture.
Reheating
For best results, gently reheat on the stove over low heat with a bit of reserved pasta water to restore that creamy consistency.
FAQs
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Can I use other types of mushrooms?
Absolutely! Cremini or portobello mushrooms work beautifully, adding different textures and flavors to the pasta.
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What can I use instead of wine?
If you’re avoiding alcohol, deglazing with a splash of apple cider vinegar or even extra pasta water will do the trick nicely.
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How can I make this spicier?
Feel free to double up on red pepper flakes or add a dash of cayenne to really fire up the heat levels.
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Can this dish be vegan?
Yes! Just use nutritional yeast instead of parmesan and ensure your pasta is egg-free.
Final Thoughts
This Spinach & Mushroom Pasta is a delight to any pasta lover’s heart. With its flexible and forgiving nature, it surely invites you to create your own magic. Enjoy making it as much as you’ll love savoring every rich, creamy bite!
Print
Spinach & Mushroom Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A quick and flavorful spinach and mushroom pasta that combines seared mushrooms, wilted spinach, and a touch of white wine with cheesy goodness, perfect for a wholesome weeknight dinner.
Ingredients
Dry Ingredients
- 8 ounces (225 g) pasta, gluten-free if necessary
- 2 teaspoons kosher salt
- 1/4 teaspoon kosher salt (additional)
- 1/4 cup (17 g) grated parmesan cheese (or dairy-free substitute)
- Black pepper to taste
Vegetables & Aromatics
- 6 ounces (170 g) fresh baby spinach
- 1 shallot, finely diced
- 3-5 cloves garlic, minced
- 16 ounces (550 g) baby bella mushrooms, divided into slices and diced
- 1/2 teaspoon red pepper flakes (optional)
Liquids & Fats
- 3 tablespoons olive oil
- 1/4 cup (60 ml) dry white wine (optional)
Instructions
- Prepare Mushrooms: Slice approximately 12 ounces of mushrooms into thin slices and chop the remaining 4 ounces into coarse dice for added texture.
- Cook Pasta: Bring a large pot of water to a boil, add 2 teaspoons of salt, and cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
- Sauté Aromatics and Mushrooms: Warm the olive oil in a large skillet over medium heat. Add diced shallots and sauté for 3-5 minutes until translucent. Add chopped and sliced mushrooms, stirring to coat in oil. Spread mushrooms evenly and sear for 5 minutes without stirring, then sprinkle with remaining salt and cook another 5-7 minutes until mushrooms release their liquid and become browned.
- Deglaze and Flavor: Add minced garlic and red pepper flakes (if using) to the pan, sauté for 1-2 minutes. Pour in white wine and cook for additional 1-2 minutes to deglaze and reduce the alcohol. If omitting wine, skip this step and add some reserved pasta water instead to help loosen the sauce.
- Combine with Pasta: Add 1/2 cup of reserved pasta water to the skillet and bring to a simmer. Stir in grated Parmesan (or nutritional yeast) and chopped spinach, cooking until spinach wilts. Fold in the cooked pasta, mixing thoroughly. Adjust seasoning with salt and pepper as needed. Thin out the sauce with more pasta water if too thick.
- Serve: Dish out hot, optionally topping with extra cheese or herbs. Store leftovers in an airtight container for up to 5 days in the refrigerator.
Notes
- Gluten-Free: Use gluten-free pasta options.
- Parmesan Substitute: Replace with 2 tablespoons nutritional yeast added with garlic.
- Alcohol-Free: Omit wine and replace with additional pasta water to maintain sauce consistency.
- Seared Mushrooms: Let the mushrooms sit undisturbed while searing to develop a better caramelization.
Nutrition
- Serving Size: 1 bowl (about 1.25 cups)
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
