One-Pan Tomato and Mushroom Pasta with Spinach
Quick pasta cooked in a single pan with a rich tomato and mushroom sauce, finished with fresh spinach. This italian-inspired one pot ready in about 30 minutes pairs spaghetti, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 8 oz spaghetti
- 2 tbsp olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 8 oz, sliced cremini mushrooms
- 1 (14 oz) can diced tomatoes
- 1/2 cup vegetable broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 cups fresh spinach
- to taste salt
- to taste black pepper
- 1/4 cup (optional) grated parmesan
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 diced medium onion and cook for 5 minutes until softened and translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 8 ounces sliced cremini mushrooms to the skillet and cook for 5 minutes until browned and moisture evaporates. Stir in 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes, then pour in 1 (14 oz) can diced tomatoes and 1/2 cup vegetable broth. Simmer for 10 minutes until sauce thickens.
- Step 3: Add 8 ounces spaghetti to the skillet, stirring to submerge it in sauce. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente and sauce coats strands. Stir in 2 cups fresh spinach and cook for 1 minute until wilted. Season with salt and black pepper, then sprinkle with 1/4 cup grated parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Tomato and Mushroom Pasta with Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Tomato and Mushroom Pasta with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in One-Pan Tomato and Mushroom Pasta with Spinach?
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 One-Pan Tomato and Mushroom Pasta with Spinach 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.
What goes well with One-Pan Tomato and Mushroom Pasta with Spinach?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
