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
Units
Scale
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
