Spinach Mushroom Pasta
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
541 kcal
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Course
Main Course
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Cuisine
Italian
Spinach Mushroom Pasta
Description
This Spinach Mushroom Pasta recipe uses pasta cooked just shy of al dente, reserved pasta water is added later to adjust sauce consistency. Mushrooms are sautéed in olive oil until golden and browned, then cooked with butter, finely chopped garlic, salt, pepper, oregano, white wine, chicken broth, Dijon mustard, and lemon zest to create a flavorful sauce.
The cooked pasta is returned to the pan, combined with grated Parmesan and fresh spinach leaves, which wilt in the warm sauce. This yields a rich, creamy dish featuring earthy mushrooms and bright lemon notes balanced by the sharpness of Parmesan and subtle heat from garlic and mustard.
Long pasta shapes like fettuccine or tagliatelle work well, but other shapes are fine. Broth can be swapped to vegetable for a vegetarian option, and wine omitted if desired. The recipe relies on layering flavors and textures for a satisfying meal.
Five cloves of garlic provide a robust garlic flavor; adjust to taste. Using low-sodium broth helps control saltiness. The dish can be served as a main course and pairs well with a crisp salad or crusty bread.
Ingredients
For the Pasta
- 12 oz pasta (see note 1)
- 1 tablespoon salt
For the sauce
- 2 tablespoon olive oil
- 5 cups mushroom see note 2, sliced
- 6 tablespoon butter
- 5 cloves garlic , finely chopped (see note 3)
- ¼ cup broth (see note 4)
- ¼ cup white wine (see note 5)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon oregano dried
- 1 teaspoon Dijon mustard
- 2 teaspoon lemon zest
- 5 oz spinach fresh leaves
- ½ cup Parmesan Cheese grated
Instructions
Cook the pasta
- Bring a large pan of water to a boil (start the sauce while you wait).
- Once the water is boiling, add the salt and the pasta.1 tablespoon salt12 oz / 340 g pasta
- Cook the pasta for 1 minute less than the packet suggests.
- Reserve 2 cups of the pasta cooking water and then drain the pasta.
Make the sauce
- Add the oil to a large skillet over medium-high heat.2 tbsp olive oil
- Add the sliced mushrooms and sauté until all the water has leeched out. Turn the heat to medium and continue to cook until they have a good golden brown color.5 cups / 500 g sliced mushrooms
- Add the butter, garlic, salt, pepper and oregano. Stir for 30 seconds, then add the broth, wine, dijon mustard, and lemon zest. Bring to a boil for a minute.6 tbsp butter5 cloves garlic1 tsp salt1 tsp black pepper¼ tsp dried oregano1 tsp Dijon mustard2 tsp lemon zest
- Add the cooked pasta, ½ a cup of the reserved pasta water, and the parmesan.½ cup / 50 g grated parmesan
- Stir well until everything is well coated in the mushroom mixture. And cook over low heat for 2 minutes.
- Add the fresh spinach and allow to wilt.5 oz / 140 g fresh spinach leaves
- Check the seasoning and serve immediately.
Notes
- Long pasta like fettuccine, pappardelle, or tagliatelle is preferred but any pasta shape will work.
- Swiss Brown or Cremini mushrooms add depth, though white mushrooms are acceptable.
- The recipe uses five cloves of garlic; adjust the amount as desired for stronger or milder garlic flavor.
- Low-sodium chicken broth can be substituted with vegetable broth to make the dish vegetarian.
- Replace white wine with additional broth for a non-alcoholic version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 663mg | 28% |
| Potassium | 841mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4003IU | 80% |
| Vitamin C | 15mg | 17% |
| Calcium | 189mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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