Mushroom-Spinach Pasta Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, earthy pasta sauce simmered with mushrooms, fresh spinach, and garlic in a tomato-infused base. This italian-inspired pasta (vegetarian) ready in about 35 minutes blends olive oil, small, finely chopped onion, minced garlic 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 350 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

• 2 tbsp olive oil
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 8 oz (225g), sliced mushrooms
• 2 cups, fresh spinach
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz (340g), cooked pasta

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and cook for 5 minutes until golden and tender, stirring occasionally.
2. Step 2: Stir in 2 minced garlic cloves and 8 oz sliced mushrooms, cooking for 6-7 minutes until mushrooms are golden and moisture evaporates.
3. Step 3: Add 1 can diced tomatoes (with juice), 1/2 cup vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes to meld flavors.
4. Step 4: Stir in 2 cups fresh spinach until wilted (about 2 minutes), then remove from heat. Toss with 12 oz cooked pasta until evenly coated.