This Mushroom and Spinach Spaghetti is the kind of dinner you make when you want something cozy, flavorful, and fast. It leans on earthy mushrooms, silky sautéed spinach, and a garlicky olive oil base that clings to every strand. No cream sauce, no fuss—just a few good ingredients treated right.
It’s the kind of pasta that feels special without being fussy. If you’ve got 30 minutes and a skillet, you’ve got dinner.
Mushroom And Spinach Spaghetti - Simple, Comforting, And Weeknight-Friendly
Ingredients
- Spaghetti: About 12 ounces (340 g) dried spaghetti, or your favorite long pasta.
- Mushrooms: 12–16 ounces (340–450 g), sliced. Cremini, button, or a mix with shiitake for deeper flavor.
- Spinach: 6–8 cups fresh baby spinach (about 6 ounces/170 g). You can use chopped regular spinach too.
- Olive oil: 3–4 tablespoons, preferably extra-virgin for flavor.
- Garlic: 4–5 cloves, thinly sliced or minced.
- Shallot or onion: 1 small shallot (or 1/2 small onion), finely chopped. Optional, but adds sweetness.
- Red pepper flakes: A pinch to 1/2 teaspoon, to taste.
- Lemon: Zest and juice of 1/2 lemon for brightness.
- Parmesan or Pecorino: Freshly grated, about 1/2 cup, plus more for serving.
- Fresh herbs: A handful of parsley or basil, chopped. Optional but lovely.
- Salt and black pepper: To season the pasta water and the sauce.
Instructions
- Boil the pasta water: Bring a large pot of well-salted water to a rolling boil. It should taste like the sea. This is your pasta seasoning.
- Cook the spaghetti: Add the spaghetti and cook until just shy of al dente according to package directions. Reserve 1–1.5 cups pasta water before draining.
- Heat the pan: While the pasta cooks, set a large skillet over medium-high heat. Add 2 tablespoons olive oil and let it shimmer.
- Sauté the mushrooms: Add the mushrooms in an even layer. Don’t crowd the pan. Let them sear undisturbed for 2–3 minutes, then stir. Cook 6–8 minutes total, until browned and their moisture cooks off. Season with salt and pepper.
- Add aromatics: Push mushrooms to one side. Add another tablespoon of olive oil, the shallot, and a pinch of red pepper flakes. Cook 1–2 minutes until fragrant.
- Garlic time: Stir in the garlic and cook 30–60 seconds, just until fragrant. Don’t let it brown.
- Wilt the spinach: Add the spinach in batches with a splash of pasta water. Toss until just wilted and vibrant green, about 1–2 minutes.
- Build the sauce: Add 1/2 cup reserved pasta water and the lemon zest. Simmer 30 seconds, then reduce heat to medium-low. The liquid should look slightly silky.
- Toss with pasta: Add the drained spaghetti to the skillet. Toss, adding more pasta water as needed to create a glossy, lightly saucy coating.
- Finish: Off the heat, drizzle in another tablespoon of olive oil, squeeze in lemon juice to taste, and fold in the grated Parmesan. Season with salt and plenty of black pepper. Toss in chopped parsley or basil if using.
- Serve: Plate with extra cheese, a pinch of chili flakes, and a swirl of good olive oil. Eat hot.
What Makes This Recipe So Good
- Big flavor, simple steps: Garlic, mushrooms, and good olive oil do the heavy lifting. A splash of pasta water ties it all together.
- Weeknight easy: Everything cooks while the pasta boils.
You’re done in about half an hour.
- Nutrient-packed: Spinach brings vitamins and fiber, while mushrooms add umami and a meaty bite.
- Flexible: Works with any long pasta, fresh or dried. Add cheese, herbs, or a pinch of chili flakes to taste.
- Budget-friendly: Uses staple ingredients and makes a generous, satisfying meal.
What You’ll Need
- Spaghetti: About 12 ounces (340 g) dried spaghetti, or your favorite long pasta.
- Mushrooms: 12–16 ounces (340–450 g), sliced. Cremini, button, or a mix with shiitake for deeper flavor.
- Spinach: 6–8 cups fresh baby spinach (about 6 ounces/170 g).
You can use chopped regular spinach too.
- Olive oil: 3–4 tablespoons, preferably extra-virgin for flavor.
- Garlic: 4–5 cloves, thinly sliced or minced.
- Shallot or onion: 1 small shallot (or 1/2 small onion), finely chopped. Optional, but adds sweetness.
- Red pepper flakes: A pinch to 1/2 teaspoon, to taste.
- Lemon: Zest and juice of 1/2 lemon for brightness.
- Parmesan or Pecorino: Freshly grated, about 1/2 cup, plus more for serving.
- Fresh herbs: A handful of parsley or basil, chopped. Optional but lovely.
- Salt and black pepper: To season the pasta water and the sauce.
Step-by-Step Instructions
- Boil the pasta water: Bring a large pot of well-salted water to a rolling boil.
It should taste like the sea. This is your pasta seasoning.
- Cook the spaghetti: Add the spaghetti and cook until just shy of al dente according to package directions. Reserve 1–1.5 cups pasta water before draining.
- Heat the pan: While the pasta cooks, set a large skillet over medium-high heat. Add 2 tablespoons olive oil and let it shimmer.
- Sauté the mushrooms: Add the mushrooms in an even layer.
Don’t crowd the pan. Let them sear undisturbed for 2–3 minutes, then stir. Cook 6–8 minutes total, until browned and their moisture cooks off.
Season with salt and pepper.
- Add aromatics: Push mushrooms to one side. Add another tablespoon of olive oil, the shallot, and a pinch of red pepper flakes. Cook 1–2 minutes until fragrant.
- Garlic time: Stir in the garlic and cook 30–60 seconds, just until fragrant.
Don’t let it brown.
- Wilt the spinach: Add the spinach in batches with a splash of pasta water. Toss until just wilted and vibrant green, about 1–2 minutes.
- Build the sauce: Add 1/2 cup reserved pasta water and the lemon zest. Simmer 30 seconds, then reduce heat to medium-low.
The liquid should look slightly silky.
- Toss with pasta: Add the drained spaghetti to the skillet. Toss, adding more pasta water as needed to create a glossy, lightly saucy coating.
- Finish: Off the heat, drizzle in another tablespoon of olive oil, squeeze in lemon juice to taste, and fold in the grated Parmesan. Season with salt and plenty of black pepper.
Toss in chopped parsley or basil if using.
- Serve: Plate with extra cheese, a pinch of chili flakes, and a swirl of good olive oil. Eat hot.
Keeping It Fresh
Leftovers keep well in an airtight container in the fridge for up to 3 days. Add a splash of water or broth when reheating to loosen the sauce and revive the shine.
A quick toss in a skillet over medium heat works better than the microwave if you can swing it.
If you plan to make ahead, cook the pasta 1 minute shy of al dente and keep the sauce separate. Combine in a skillet with a bit of water right before serving. Finish with fresh lemon and cheese for that just-made brightness.
Why This Is Good for You
- Spinach power: Packed with vitamin K, folate, iron, and fiber to support energy and overall health.
- Mushroom umami: Brings B vitamins, minerals, and a satisfying savory depth without heavy ingredients.
- Olive oil fats: Heart-friendly monounsaturated fats that help absorb fat-soluble vitamins.
- Balanced plate: Carbs for fuel, veggies for nutrients, and protein from cheese.
Add beans or chicken if you want extra protein.
What Not to Do
- Don’t skip salting the pasta water: It’s your main chance to season the spaghetti itself.
- Don’t overcrowd the mushrooms: They’ll steam instead of brown. Cook in two batches if needed.
- Don’t burn the garlic: Bitter garlic will throw off the whole dish. Keep the heat moderate once it goes in.
- Don’t forget the pasta water: It’s the secret to a glossy, cohesive sauce.
Plain water won’t do the same.
- Don’t drown it in cheese too early: Add cheese off the heat to prevent clumping and graininess.
Recipe Variations
- Creamy version: Stir in a splash of cream or a spoonful of mascarpone with the pasta water for a silkier sauce.
- Lemon-garlic punch: Double the lemon zest, add more garlic, and finish with extra black pepper for a cacio-e-pepe vibe.
- Protein boost: Add sautéed chicken, chicken sausage, or crisped pancetta. For a vegetarian option, toss in white beans or crispy chickpeas.
- Mushroom medley: Mix cremini, shiitake, and oyster mushrooms for more texture and umami.
- Herb swap: Try thyme or rosemary with the mushrooms, then finish with parsley for freshness.
- Vegan take: Use nutritional yeast instead of Parmesan and finish with extra olive oil and lemon. A pat of vegan butter adds richness.
- Gluten-free: Use your favorite gluten-free spaghetti and watch the cook time closely.
- Heat lovers: Add Calabrian chili paste or more red pepper flakes for a gentle kick.
FAQ
Can I use frozen spinach?
Yes.
Thaw it first and squeeze out excess liquid so the sauce doesn’t get watery. Add it after the mushrooms brown and warm it through before tossing with the pasta.
What mushrooms work best?
Cremini are reliable and flavorful, but mixing in shiitake adds a deeper, savory note. Button mushrooms work in a pinch.
Just slice evenly and cook until well browned.
How do I make it extra saucy without cream?
Use more reserved pasta water and a bit more olive oil, then emulsify by tossing off the heat with cheese and lemon juice. The starch in the water helps the sauce cling.
Can I make this ahead?
You can prep the mushrooms and aromatics in advance. For best texture, cook the pasta right before serving and finish everything together with fresh pasta water.
Is Parmesan necessary?
No, but it does add depth and body.
If skipping cheese, use extra olive oil, a pinch of miso or soy for umami, and a little nutritional yeast for a savory boost.
What if my mushrooms release a lot of water?
Keep the heat medium-high and don’t stir too often. Let the moisture evaporate, then continue cooking until they brown. If crowded, cook in batches.
How salty should the pasta water be?
Salty like the sea—about 1 to 1.5 tablespoons of kosher salt per 4 quarts of water.
This seasons the pasta from within and reduces the need to oversalt later.
Can I use whole-wheat pasta?
Absolutely. It adds a nutty flavor and extra fiber. Check the package for timing, as whole-wheat pasta can cook a little faster or slower depending on the brand.
In Conclusion
Mushroom and Spinach Spaghetti is simple, satisfying, and endlessly adaptable.
It’s proof that a few good ingredients and smart technique can deliver big flavor fast. Keep mushrooms well-browned, save that pasta water, and finish with lemon and cheese for shine. With these small moves, you’ll have a weeknight pasta that tastes restaurant-worthy, any time you need it.
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