Description
A quick and flavorful Spinach & Mushroom Pasta recipe featuring sautéed baby bella mushrooms, fresh baby spinach, and a light parmesan-infused sauce. Perfect for a wholesome vegetarian dinner ready in just 30 minutes.
Ingredients
Pasta
- 8 ounces (225 g) pasta, gluten-free if necessary
- 2 teaspoons kosher salt (for pasta water)
- 1 cup (235 ml) reserved pasta water
Vegetables & Aromatics
- 6 ounces (170 g) fresh baby spinach
- 16 ounces (550 g) baby bella mushrooms, divided (12 ounces sliced, 4 ounces diced)
- 1 shallot, finely diced
- 3–5 cloves garlic, minced
Other Ingredients
- 3 tablespoons olive oil
- 1/4 teaspoon kosher salt (for mushrooms)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup (60 ml) vegetable broth
- 1/4 cup (17 g) grated parmesan cheese (dairy-free substitute optional)
- Black pepper, to taste
Instructions
- Prep: Slice about 12 ounces of the mushrooms into thin slices. Chop the remaining 4 ounces into a rough dice.
- Cook the Pasta: Bring a large pot of water to a boil. Add 2 teaspoons of kosher salt, then add the pasta. Cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté: Heat olive oil in a large pan over medium heat. Add the diced shallot and sauté for 3 to 5 minutes until translucent. Add both the diced and sliced mushrooms, tossing to coat in oil. Spread mushrooms evenly and leave undisturbed for 5 minutes to sear. Sprinkle remaining 1/4 teaspoon salt over the mushrooms, stir, and sauté for another 5 to 7 minutes until most liquid is released.
- Deglaze: Add the minced garlic and red pepper flakes (if using) to the pan and sauté for 1 to 2 minutes. Pour in the vegetable broth, scraping up any browned bits from the pan bottom, and cook for another 1 to 2 minutes.
- Combine: Add 1/2 cup reserved pasta water to the pan and bring to a simmer. Stir in parmesan cheese and baby spinach, cooking until the spinach wilts. Fold in the cooked pasta and season with additional salt and black pepper to taste. Adjust sauce consistency with more reserved pasta water if needed.
- Serve: Serve the pasta warm. Optionally top with extra parmesan or fresh herbs. Leftovers keep in an airtight container in the fridge for up to 5 days.
Notes
- Use gluten-free pasta if needed for dietary restrictions.
- Dairy-free parmesan alternatives work well for vegan or lactose-intolerant diets.
- Red pepper flakes are optional and add a mild heat.
- Searing mushrooms undisturbed helps develop rich flavor.
- Reserve pasta water to adjust sauce consistency for a silky texture.
