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This spinach mushroom pasta is easy to make, full of flavor and incredibly delicious! A wonderful meatless dinner ready in less than 30 minutes.
This is one of those pasta recipes that looks and tastes fancier than it is.
Think of perfectly al dente pasta tossed with sautéed garlicky mushrooms, juicy spinach, savoury parmesan cheese. That sounds like a simple pasta dish easy to whip up any day of the week, but amazingly good.
The secret? Everything is tossed in a skillet with a touch of soy sauce and freshened up with a final squeeze of lemon juice. And the combination of ingredients and flavors will blow your mind.
An easy breezy weeknight-friendly pasta recipe that comes together quickly, but it’s sophisticated enough for your next dinner party!
So gather up all the ingredients, and let’s make some spinach mushroom pasta!
List of the ingredients
- Butter & olive oil
- Parmesan cheese
- Soy sauce
- Lemon juice
- Salt & pepper
How to make spinach mushroom pasta
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Cook your pasta until al dente in large pot of salted water.
- Sauté the mushrooms in butter and olive oil in a large skillet over medium heat.
- Stir in the rest of the butter, the garlic, seasoning, and cook for one minute.
- Add the spinach and toss for a couple of minute until wilted.
- Remove the skillet from the heat, stir in some pasta cooling water, parmesan, soy sauce, lemon juice. I find it’s better to combine all these ingredients before adding pasta to the skillet.
- Finally, add the drained pasta, toss until combined, and serve!
Pasta: I have a preference for penne or rigatoni when it comes to pasta dishes with vegetable. The little tubes are great to capture wilted spinach and mushrooms. But you can serve with whatever pasta you prefer, including gluten-free pasta.
Garlic, butter and olive oil: To make a buttery, aromatic base for sautéing the mushrooms and the spinach. You’ll love that smell in the kitchen!
Mushrooms: I usually prefer brown mushrooms like Cremini/Baby bella mushrooms, they have more flavour. But white button mushrooms work fine too.
Spinach: Plenty of fresh baby spinach for freshness and nutrition. At first the volume looks huge, but it wilts in a couple of minutes.
Parmesan cheese: For savory flavor. I would recommend grating your own parmesan as it will melt much better.
Soy sauce & lemon juice: These are extra flavor boosters. The soy sauce adds another layer of depth that works wonderfully with the mushrooms (I also used it in this soup, totally delicious!), while the lemon juice lighten up the final dish. No worries, you won’t taste their distinct flavors, I promise.
Salt & pepper: make sure you adjust the seasoning to your liking.
How to store leftovers
This easy pasta with mushroom and spinach is best eaten right away, but if you have leftovers you can keep in the fridge for 3 days and you can easily warm it up in a skillet with a touch of olive oil or butter. I wouldn’t recommend freezing this pasta dish.
- Since this mushroom and spinach pasta is fairly rich, a light side like this carrot salad or lettuce salad would be a great complement.
- If you want to add more protein to the meal, a chickpea salad, cannellini bean salad, or a quick frittata with arugula would be great options for a balanced and meatless meal.
More pasta recipes you’ll love!
I’ve published tons of pasta recipes, from these Super Quick Pastas to these vegan pasta recipes, from my fav Italian pasta to these incredible creamy pasta recipes. Plus one-pot recipes and penne pasta ideas!
Check out a few of my family favorites:
- Pasta with artichokes
- Creamy spaghetti
- Spinach pesto pasta
- Creamy tomato pasta
- Lemon caper pasta
- Penne arrabbiata
- Creamy spinach tomato pasta
- Spinach spaghetti
Lastly, I hope you’ll love this spinach and mushroom pasta as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
Spinach Mushroom Pasta
- 8 oz (220 grams) short cut pasta (rigatoni, penne, farfalle pasta…)
Spinach and Mushrooms
- 1 tablespoon olive oil or extra virgin olive oil
- 2 tablespoons (30 grams) butter, divided
- 15 oz (430 grams) Cremini mushrooms, sliced about 1/3 cm / 1/8" thick
- 2 garlic cloves, minced or grated
- 5 oz (140 grams) Baby spinach, washed and drained
- ½ teaspoon fine salt, or to taste
- 1 teaspoon fresh lemon juice
- ½ tablespoon soy sauce
- ⅓ cup (30 grams) parmesan cheese, plus more to serve
- freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- Cook the pasta: Bring a large pot of salted water to the boil and cook the pasta al dente according to package instructions. Reserve ½ cup of hot pasta water prior to draining the pasta.
- Prep mushrooms and spinach: Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the skillet is hot, add the sliced mushrooms and sauté, stirring occasionally, until the water has been released from the mushrooms and cooked off, and the mushrooms look browned. This takes about 10 minutes.
- Stir in the rest of the butter, the garlic, salt and cook for about a minute.
- Add the spinach, cook just until wilted and still bright green. Take the skillet off the heat, stir in the parmesan cheese, a couple of tablespoons of the pasta water, soy sauce, and lemon juice and parsley.
- Assemble: Drain the pasta, add it to the skillet and toss until well combined. Taste and season with salt and pepper if needed and serve immediately with freshly grated parmesan cheese, and a drizzle of extra virgin olive oil if desired. I also love some toasted pine nuts on top for extra texture, but totally optional. Enjoy.