Pasta with Sautéed Mushrooms and Spinach
Tender spaghetti coated in a savory mushroom and spinach sauce, finished with a touch of Parmesan for a simple weeknight dinner. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, olive oil, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 12 oz spaghetti
- 3 tbsp olive oil
- 2 cups, sliced mushrooms
- 4 cloves, minced garlic
- 4 oz, fresh spinach
- 1/4 cup, grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 2 cups sliced mushrooms and cook for 5 minutes until golden brown, stirring occasionally.
- Step 3: Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant, being careful not to brown.
- Step 4: Stir in 4 oz fresh spinach until wilted, about 1 minute.
- Step 5: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/4 cup grated Parmesan cheese. Toss vigorously for 1 minute until the cheese melts and the sauce coats every strand.
- Step 6: Season with salt and black pepper to taste, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta with Sautéed Mushrooms and Spinach take to make?
Total time is about 35 minutes (15 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 Pasta with Sautéed Mushrooms and 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 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 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 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
- ★★★★★
My whole family loved this.
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
