Sautéed Garlic Mushroom and Spinach Pasta
Tender mushrooms and fresh spinach sautéed with garlic, tossed with al dente spaghetti and finished with Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, thinly sliced garlic cloves 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
- 12 oz spaghetti
- 3 tbsp olive oil
- 4, thinly sliced garlic cloves
- 10 oz, sliced cremini mushrooms
- 4 cups, packed fresh spinach
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
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. Reserve 1/2 cup pasta water, then drain the pasta.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
- Step 3: Add 10 oz sliced cremini mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become golden.
- Step 4: Add 4 cups packed fresh spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 1-2 minutes to combine and allow the sauce to coat the pasta.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Garlic Mushroom and Spinach Pasta 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 Garlic Mushroom and Spinach Pasta?
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 Sautéed Garlic Mushroom and Spinach Pasta?
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 Garlic Mushroom and Spinach Pasta 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 Garlic Mushroom and Spinach Pasta 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.
