One-Pot Spinach and Mushroom Fettuccine
A vegetarian one-pot pasta with tender mushrooms and fresh spinach in a light garlic sauce. This italian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs fettuccine pasta, olive oil, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 10 oz fettuccine pasta
- 2 tbsp olive oil
- 8 oz sliced cremini mushrooms
- 3 cloves minced garlic
- 3 1/2 cups vegetable broth
- 4 cups baby spinach
- 1/3 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until browned and tender.
- Step 2: Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
- Step 3: Pour in 3 1/2 cups vegetable broth and bring to a boil. Add 10 oz fettuccine pasta, stirring to separate noodles.
- Step 4: Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Step 5: Stir in 4 cups baby spinach, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 2 minutes until spinach wilts.
- Step 6: Remove from heat and mix in 1/3 cup grated Parmesan cheese until melted and sauce is glossy. Let sit 2 minutes before serving.
Frequently asked questions
How long does One-Pot Spinach and Mushroom Fettuccine 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-Pot Spinach and Mushroom Fettuccine?
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 fettuccine pasta from drying out.
Can I substitute ingredients in One-Pot Spinach and Mushroom Fettuccine?
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 Spinach and Mushroom Fettuccine 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 Spinach and Mushroom Fettuccine 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
- ★★★★★
Loved it! So simple and healthy.
- ★★★★★
Easy and delicious, exactly as described. Will make again.
- ★★★★★
This was a hit with my family! The sauce was creamy and the flavors were perfect.
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