Sautéed Mushroom and Spinach Pasta with Garlic Butter
Tender pasta tossed with sautéed mushrooms and spinach in a rich garlic butter sauce finished with Parmesan cheese. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, sliced button mushrooms, fresh spinach 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
- 8 oz sliced button mushrooms
- 3 cups fresh spinach
- 4 tbsp unsalted butter
- 4 cloves minced garlic cloves
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 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 spaghetti and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil and 4 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 8 oz sliced button mushrooms and cook for 6-7 minutes until golden and tender.
- Step 4: Stir in 3 cups fresh spinach and cook for 2 minutes until wilted.
- Step 5: Add the drained spaghetti to the skillet along with reserved 1/2 cup pasta water, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Toss to combine.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy, coating the pasta evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mushroom and Spinach Pasta with Garlic Butter 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 Sautéed Mushroom and Spinach Pasta 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 spaghetti from drying out.
Can I substitute ingredients in Sautéed Mushroom and Spinach Pasta 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 Pasta 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.
What goes well with Sautéed Mushroom and Spinach Pasta with Garlic Butter?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
