Sautéed Mushroom and Spinach Pasta with Parmesan
Tender pasta tossed with garlic-sautéed mushrooms and spinach, finished with freshly grated Parmesan and a hint of lemon zest for brightness. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, minced garlic cloves
- 10 oz, sliced cremini mushrooms
- 5 cups baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp lemon zest
- 1/2 cup, freshly 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 and drain the rest.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 10 oz sliced cremini mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until mushrooms are browned and their moisture evaporates.
- Step 4: Stir in 5 cups baby spinach and cook for 2 minutes until wilted. 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 and 1/2 cup freshly grated Parmesan cheese. Toss vigorously for 1 minute until the cheese melts and coats the pasta.
- Step 6: Remove from heat, sprinkle 1 tsp lemon zest over the pasta, toss once more, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mushroom and Spinach Pasta with Parmesan 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 Pasta with Parmesan?
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 Parmesan?
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 Parmesan 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 Pasta with Parmesan 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.
