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Spinach and Mushroom Pasta

This spinach and mushroom pasta is made by sautéing earthy mushrooms and fragrant garlic until golden, then tossing in wilted fresh spinach. The dish comes together quickly, with tender pasta coated in a savory sauce, topped with Parmesan and brightened with lemon juice, resulting in a comforting, vibrant plate with crispy edges and tender greens.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g spaghetti or linguine cooked until al dente
  • 150 g mushrooms cremini or button, sliced
  • 3 cloves garlic minced
  • 2 cups fresh spinach washed and roughly chopped
  • 2 tbsp olive oil extra virgin preferred
  • 1 lemon lemon juice freshly squeezed, optional
  • 50 g Parmesan cheese grated, plus extra for serving
  • salt and pepper to taste

Equipment

  • Large Skillet
  • Pasta pot
  • Knife
  • Chopping board
  • Slotted Spoon

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook the pasta until just al dente, about 8 minutes, then drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering and fragrant. Add the sliced mushrooms and sauté, stirring occasionally, until they turn golden brown and crispy at the edges, about 8 minutes.
  3. Push the mushrooms to one side of the skillet, then add the minced garlic to the cleared space. Sauté until fragrant, about 30 seconds, until it releases a warm, earthy aroma. Mix the garlic into the mushrooms.
  4. Add the cooked pasta directly into the skillet with the mushrooms and garlic. Toss well to coat the noodles with the flavorful oil and mushrooms. If the mixture seems dry, splash in a little reserved pasta water to loosen it up.
  5. Gently fold in the chopped spinach, stirring until it wilts and turns a vibrant green, about 1-2 minutes. The spinach should be tender but still lively in color.
  6. Squeeze the lemon juice over the pasta and sprinkle with grated Parmesan cheese. Toss everything together until evenly combined, allowing the cheese to melt slightly into the warm pasta.
  7. Season with salt and freshly ground pepper to taste. Give one last toss to distribute the seasonings evenly. The dish should look glossy, with crispy mushrooms, wilted greens, and tender pasta coated in a savory, cheesy sauce.
  8. Serve immediately on warm plates, garnished with extra Parmesan and a drizzle of olive oil if desired. Enjoy the vibrant aroma and satisfying textures of this quick, comforting pasta.

Notes

You can customize this dish by adding chili flakes for heat or swapping Parmesan for nutritional yeast for a vegan version. Reserve some pasta water to adjust the sauce consistency if needed.