Pasta with Sautéed Mushrooms and Fresh Spinach
A light yet flavorful pasta dish featuring garlic-sautéed mushrooms, wilted spinach, and a simple olive oil sauce that comes together in 20 minutes. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 8 oz, sliced mushrooms
- 2 cloves, minced garlic
- 2 cups fresh spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, grated parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced mushrooms and cook for 5-7 minutes until golden and tender.
- Step 3: Add 2 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
- Step 4: Stir in 2 cups fresh spinach and cook until wilted, about 1 minute.
- Step 5: Add drained spaghetti to skillet with 1/2 cup reserved pasta water, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and cook for 1 minute until sauce thickens.
- Step 6: Stir in 1/4 cup grated parmesan cheese and serve immediately.
Frequently asked questions
How long does Pasta with Sautéed Mushrooms and Fresh Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 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 Pasta with Sautéed Mushrooms and Fresh 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 Pasta with Sautéed Mushrooms and Fresh 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 Pasta with Sautéed Mushrooms and Fresh 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.
Is Pasta with Sautéed Mushrooms and Fresh Spinach 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
- ★★★★★
Quick weeknight dinner that felt special. The mushrooms added such a rich depth, and the spinach brightened it up. My partner asked for seconds!
- ★★★★★
My family devoured this! The mushrooms were golden and the spinach wilted perfectly. Made it for date night and it was a hit.
- ★★★★☆
Took longer to sauté mushrooms than the recipe said, but the final dish was worth the wait. Spinach stayed vibrant.
