One-Pot Mushroom and Spinach Pasta with Garlic
A comforting weeknight meal featuring tender pasta coated in a savory mushroom and garlic sauce, finished with fresh spinach and Parmesan. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs spaghetti, olive oil, medium, finely 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, finely diced onion
- 3 cloves, minced garlic
- 8 oz, sliced cremini mushrooms
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup, grated Parmesan cheese
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, finely diced, and cook for 5 minutes until softened and translucent.
- Step 3: Add 3 garlic cloves, minced, and 8 oz cremini mushrooms, sliced, to the skillet. Cook for 7 minutes until mushrooms release moisture and turn golden brown, stirring occasionally.
- Step 4: Pour in 1 cup vegetable broth and 1/2 cup heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.
- Step 5: Add the drained spaghetti to the skillet along with 2 cups fresh spinach and 1/4 tsp red pepper flakes. Toss until spinach wilts completely, about 2 minutes.
- Step 6: Stir in 1/4 cup grated Parmesan cheese and 1/2 cup reserved pasta water. Cook for 1 minute, stirring until sauce coats the pasta evenly.
- Step 7: Season with salt and black pepper to taste and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mushroom and Spinach Pasta with Garlic take to make?
Total time is about 40 minutes (15 min prep + 25 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-Pot Mushroom and Spinach Pasta with Garlic?
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-Pot Mushroom and Spinach Pasta with Garlic?
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-Pot Mushroom and Spinach Pasta with Garlic 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 One-Pot Mushroom and Spinach Pasta with Garlic 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
