Mushroom and Spinach Pesto Pasta with Toasted Pine Nuts
Al dente pasta tossed in vibrant basil pesto with sautéed mushrooms and spinach, topped with crunchy toasted pine nuts for texture. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends penne pasta, divided olive oil, sliced cremini mushrooms into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3 tbsp, divided olive oil
- 8 oz, sliced cremini mushrooms
- 4 cups baby spinach
- 3 cloves, minced garlic cloves
- 1/3 cup basil pesto
- 1/4 cup pine nuts
- 1/2 cup, grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp, optional red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until browned and tender.
- Step 3: Add 3 minced garlic cloves and 4 cups baby spinach to the skillet with mushrooms. Cook for 2 minutes until spinach wilts and garlic is fragrant.
- Step 4: Stir in 1/3 cup basil pesto, cooked pasta, and 1/4 cup reserved pasta water. Toss to combine and coat pasta in the sauce. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
- Step 5: In a small dry skillet over medium heat, toast 1/4 cup pine nuts for 2-3 minutes until golden and fragrant. Remove from heat.
- Step 6: Serve pasta topped with 1/2 cup grated Parmesan cheese and toasted pine nuts.
Frequently asked questions
How long does Mushroom and Spinach Pesto Pasta with Toasted Pine Nuts take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mushroom and Spinach Pesto Pasta with Toasted Pine Nuts?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mushroom and Spinach Pesto Pasta with Toasted Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Spinach Pesto Pasta with Toasted Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom and Spinach Pesto Pasta with Toasted Pine Nuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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