Spinach Mushroom Pasta Recipe

Ben Carraoli

Spinach Mushroom Pasta Recipe

I just made this spinach mushroom pasta 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.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.
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.

Notes

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.