Sautéed Mushroom and Spinach Linguine with Garlic Butter
Tender linguine tossed with garlic butter, sautéed mushrooms, and fresh spinach for a simple and satisfying vegetarian pasta dinner. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs linguine pasta, unsalted butter, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 linguine pasta
- 4 tbsp unsalted butter
- 5 cloves, thinly sliced garlic cloves
- 10 oz, sliced cremini mushrooms
- 4 cups fresh baby spinach
- 1/2 cup, grated parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz linguine and cook for 9-11 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Step 2: While pasta cooks, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 3: Add 10 oz sliced cremini mushrooms and 1 tsp salt to the skillet. Cook for 6-8 minutes, stirring occasionally, until mushrooms are golden and their liquid evaporates.
- Step 4: Stir in 4 cups fresh spinach and cook for 1-2 minutes until wilted. Add remaining 2 tbsp butter, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
- Step 5: Add the drained linguine to the skillet along with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until pasta is coated in the garlic butter sauce and cheese melts. Serve hot.
Frequently asked questions
How long does Sautéed Mushroom and Spinach Linguine with Garlic Butter 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 Sautéed Mushroom and Spinach Linguine with Garlic Butter?
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 linguine pasta from drying out.
Can I substitute ingredients in Sautéed Mushroom and Spinach Linguine with Garlic Butter?
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 Sautéed Mushroom and Spinach Linguine with Garlic Butter 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 Sautéed Mushroom and Spinach Linguine with Garlic Butter 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.
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