Stovetop Mushroom and Spinach Pasta with White Wine

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

Earthy mushrooms and fresh spinach tossed in a delicate white wine sauce with al dente spaghetti for a light, elegant dinner. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs spaghetti, mushrooms, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

★ 4.3 (13 ratings) Prep: 10 min Cook: 20 min Serves 2 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5 minutes until golden brown, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 1/2 cup white wine and cook for 3 minutes until liquid reduces by half, then stir in 2 cups fresh spinach until wilted (about 1 minute).
  4. Step 4: Add drained spaghetti to the skillet, along with 1/4 cup reserved pasta water, 1/2 lemon zest, 1 tbsp lemon juice, 1/4 cup grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Toss vigorously for 2 minutes until sauce coats pasta evenly.

Frequently asked questions

How long does Stovetop Mushroom and Spinach Pasta with White Wine 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 Stovetop Mushroom and Spinach Pasta with White Wine?

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 Stovetop Mushroom and Spinach Pasta with White Wine?

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 Stovetop Mushroom and Spinach Pasta with White Wine for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stovetop Mushroom and Spinach Pasta with White Wine 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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