Sautéed Mushroom and Spinach Pasta with White Wine and Parmesan
Tender pasta tossed with sautéed mushrooms and spinach in a delicate white wine and garlic sauce, finished with Parmesan cheese. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs penne pasta, olive oil, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 penne pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 3, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 4 cups, packed fresh spinach
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Step 2: While pasta cooks, heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until melted and bubbling. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 8 oz sliced cremini mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become golden brown.
- Step 4: Pour in 1/2 cup dry white wine, scraping up any browned bits from the pan, and cook for 2-3 minutes until the wine reduces slightly.
- Step 5: Add 4 cups packed fresh spinach and cook for 1-2 minutes until wilted. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Add the cooked pasta to the skillet along with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until the sauce thickens and coats the pasta evenly. Serve immediately.
Frequently asked questions
How long does Sautéed Mushroom and Spinach Pasta with White Wine and Parmesan 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 White Wine and 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 penne pasta from drying out.
Can I substitute ingredients in Sautéed Mushroom and Spinach Pasta with White Wine and 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 White Wine and 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 White Wine and 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.
