Do Share Recipe

Spinach Mushroom Pasta Recipe | Creamy & Flavorful Dinner

I just made this spinach mushroom pasta recipe for dinner, and honestly, I felt like I’d treated myself. After a long day, tossing together sautéed mushrooms, tender spinach, and a silky shallot‑butter sauce over pasta felt so satisfying — it tastes way more indulgent than the 30 minutes it takes.

I can’t help but smile when I twirl those wide pappardelle ribbons that soak up every bit of flavor. This isn’t just a weeknight dinner; it’s the kind of meal that makes me feel like I’ve got everything together. You could also enjoy a hearty meal like Easy Beef and Noodles Recipe on nights when you want something meaty and comforting.

Ingredients

Here’s what I used (and why each item matters):

3 tablespoons (45 ml) extra-virgin olive oil — gives a smooth, neutral base to sauté the aromatics.
½ cup thinly sliced shallots (about 1 large or 2 medium) — their mild, sweet flavor melts into the sauce beautifully.
A pinch (or more) of kosher salt — to season the shallots and help them soften.
10 ounces (275 g) white button mushrooms, sliced into chunky pieces — these add a delicate earthiness.
8 ounces (225 g) portobello mushrooms, also sliced thick — the meatier texture deepens the umami.
2 garlic cloves, finely chopped — garlic gives that aromatic punch without overpowering.
½ teaspoon crushed red chili (adjust for heat) — a bit of heat lifts the richness.
Freshly ground black pepper, to taste — for warmth and depth.
8 ounces (225 g) dried pappardelle or fettuccine (or 1 lb fresh) — wide noodles really cling to the sauce.
¼ cup (60 ml) dry white wine or rosé — the wine deglazes the pan and adds a bright acidity.
3 tablespoons (45 g) butter (salted or unsalted) — makes the sauce silky and rich.
¼ cup grated Parmesan cheese, plus extra for serving — fresh-grated cheese melts better and tastes more vibrant.
5 ounces (150 g) baby spinach leaves — the greens wilt gently and meld into the sauce.

Note: serves 4 full servings.

Variations

Here are a few ways to tweak this recipe to make it your own:

Dairy‑free: substitute the butter with a plant-based butter or extra olive oil, and use a vegan Parmesan or nutritional yeast instead.
Lower‑alcohol / non-alcoholic: skip the white wine and use a splash of vegetable broth or lemon juice for acidity.
Extra greens: if spinach isn’t your favorite, swap in baby kale, chard, or even tender Swiss chard — just give hearty greens a little more time to wilt.
More umami: add a few dried porcini mushrooms (rehydrated), or stir in a teaspoon of mushroom powder to deepen the flavor.
Spicy kick: if you like heat, increase the crushed red chili or finish with a pinch of red pepper flakes when serving.

You may also love a slow-cooked Easy Crockpot Chili Recipe for a comforting alternative on chilly evenings.

Cooking Time

Here’s how long it takes:

Prep Time: ~10 minutes
Cooking Time: ~20 minutes
Total Time: ~30 minutes

Equipment You Need

12-inch sauté pan — to cook the shallots, mushrooms, and form the sauce.
Large pot — for boiling the pasta.
Colander — to drain the pasta once cooked.
Wooden spoon or spatula — for stirring and folding the sauce.

How to Make Spinach Mushroom Pasta Recipe

Preparing the Aromatics

I start by heating the olive oil in a 12-inch sauté pan over medium heat. Then I add the thinly sliced shallots along with a pinch of kosher salt, and cook until they’re soft and slightly translucent.

Cooking the Mushrooms

Once the shallots are mellowed, I put in both types of sliced mushrooms in a single layer so they brown nicely. After letting them cook undisturbed for about 5 minutes, I stir, season with salt, then add the garlic, crushed red chili, and freshly ground pepper, cooking until the mushrooms release their juices.

Adding Wine and Butter

With the mushrooms softened, I raise the heat to medium-high and pour in the wine. I let it bubble for a couple of minutes so the alcohol cooks off, then stir in the butter until it melts into a silky sauce.

Wilt the Spinach and Finish the Sauce

I turn off the heat and immediately add the grated Parmesan cheese and baby spinach. I gently stir until the spinach wilts and the cheese melts, creating a delicate, glossy sauce.

Cook and Combine the Pasta

While the sauce simmers, I cook the pappardelle in a large pot of salted boiling water until al dente (fresh pasta only takes about 2–4 minutes, dried around 10–12). Then I drain and toss the pasta into the pan with the sauce, coating each ribbon with that rich, flavorful mixture.

Serve It Up

To finish, I divide the pasta into bowls and sprinkle extra Parmesan on top. And of course, I pour myself a small glass of the same wine I used in the sauce — balance is everything.

Additional Tips for Making This Recipe Better

Based on my personal experience making this pasta:

I always slice the mushrooms fairly thick (about ½-inch) so they don’t dry out — they stay juicy and meaty.
When reheating leftovers, I add a splash of stock or olive oil — the pasta absorbs sauce as it cools, so this helps bring back the silky texture.
I use a very fresh Parmesan and grate it just before mixing — the freshly grated cheese melts more evenly and tastes brighter.
For extra aroma, I let the wine reduce a little more than called for — it deepens the flavor and helps the sauce thicken.
I always taste before adding salt at the end — between the salted pasta water, mushrooms, butter, and cheese, it’s easy to oversalt.

How to Serve Spinach Mushroom Pasta Recipe

When I serve this pasta, I like to do it simply but elegantly. I twirl the pappardelle into shallow bowls so you can see the mushrooms and vibrant green spinach. Then I add a final sprinkle of Parmesan and maybe a small drizzle of extra‑virgin olive oil over the top for shine.

For a restaurant feel, a sprig of fresh parsley or a crack of black pepper gives it a lovely finishing touch. You could pair it with a simple green salad or some crusty bread to soak up any leftover sauce. And, if you’re feeling fancy, a glass of the same wine you cooked with just complements the flavors beautifully.

Nutritional Information

Here’s a rough breakdown per serving (based on the original recipe):

Calories: ~608 kcal (
Protein: ~22 g
Carbohydrates: ~93 g
Fat: ~17 g

Make Ahead and Storage

Storing in the Fridge

If you want to save leftovers, you can keep this pasta in an airtight container in the refrigerator for up to 3 days..When it’s time to eat again, just gently reheat it — I like to add a splash of stock or olive oil so the sauce loosens up again because it thickens as it cools.

Freezing

This dish is best enjoyed fresh, but you can freeze it in portion-sized containers. Make sure to leave a little headspace for expansion. When you want to eat, thaw it in the fridge overnight, then reheat gently on the stove with a little extra liquid to restore the sauce.

Why You’ll Love This Recipe

Here’s why this spinach mushroom pasta has won me over:

Fast and fuss-free: It comes together in about 30 minutes, which is perfect for weeknights.
Elegant but simple ingredients: Nothing too fancy — just mushrooms, spinach, shallots, wine, and butter — but it tastes much more elevated.
Versatile: You can swap in your favorite greens, use a different pasta shape, or make it vegan easily.
Comforting yet light: The buttery sauce feels indulgent without being too heavy, and the spinach adds freshness.
Flavor-packed umami: Between the mix of mushrooms and Parmesan, every bite feels savory and satisfying.

Ben Carraoli