Sautéed Mushroom and Spinach Penne with Garlic and Parmesan
Al dente penne tossed with sautéed garlic mushrooms and fresh spinach, finished with a sprinkle of Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, 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 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 penne pasta
- 3 tbsp olive oil
- 5 cloves, thinly sliced garlic cloves
- 10 oz, sliced cremini mushrooms
- 5 oz baby spinach
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
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. Drain, reserving 1/2 cup of pasta water.
- Step 2: While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 10 oz sliced cremini mushrooms to the skillet. Cook for 6-7 minutes, stirring occasionally, until mushrooms are golden and their liquid evaporates.
- Step 4: Stir in 5 oz baby spinach and cook for 2 minutes until wilted. Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
- Step 5: Add the drained pasta and 1/2 cup reserved pasta water to the skillet. Toss everything together over medium heat for 1-2 minutes until the sauce thickens slightly and coats the pasta.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Mushroom and Spinach Penne with Garlic and 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 Penne with Garlic 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 Penne with Garlic 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 Penne with Garlic 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 Penne with Garlic 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.
