Sautéed Spinach and Mushroom Penne in Red Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian pasta dish combining sautéed mushrooms and fresh spinach with penne noodles in a rich roasted red pepper sauce. This Italian-inspired vegetarian recipe, ready in about 30 minutes, pairs penne pasta, fresh spinach, white mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, 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.

Prep: 10 min Cook: 20 min Serves 3 Italian cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 10 oz penne pasta and cook for 9-11 minutes until al dente. Drain and set aside.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 1/2 cups sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until mushrooms are golden and tender.
  4. Step 4: Add 4 cups fresh spinach to the skillet, cooking for 2 minutes until wilted.
  5. Step 5: Stir in 1 1/4 cups roasted red pepper sauce, then add the drained penne pasta. Toss well and cook for 2 minutes until the sauce thickens slightly and coats the pasta. Season with 1 tsp salt and 1/2 tsp black pepper, stirring to combine.

Frequently asked questions

How long does Sautéed Spinach and Mushroom Penne in Red Pepper Sauce 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 Spinach and Mushroom Penne in Red Pepper Sauce?

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 Spinach and Mushroom Penne in Red Pepper Sauce?

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 Spinach and Mushroom Penne in Red Pepper Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spinach and Mushroom Penne in Red Pepper Sauce 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.

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