Spinach & Mushroom Pasta

This easy, 30-minute Spinach Mushroom Pasta Recipe tosses seared mushrooms, spinach, garlic, and vegan parmesan with al dente pasta for a restaurant-quality dinner the whole family will love. Vegan, Gluten-Free Option.

Course Main

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 374kcal

Author Caitlin Shoemaker

Ingredients

8 ounces 225 g pasta, gluten-free if necessary
2 teaspoons + 1/4 teaspoon kosher salt divided; plus more to taste
6 ounces 170 g fresh baby spinach
3 tablespoons olive oil
16 ounces 550g baby bella mushrooms, divided*
1 shallot finely diced
3-5 cloves garlic minced
1/2 teaspoon red pepper flakes optional
1/4 cup 60 ml dry white wine (optional, see notes for subs)
1/4 cup 17 g grated parmesan cheese I used dairy free; see notes for subs
Black pepper to taste

US Customary - Metric

Instructions

Prep: Slice 3/4 (~12 ounces) of the mushrooms into thin slices. Chop the remaining mushrooms (4 ounces, about 4 mushrooms) into a rough dice.
Cook the Pasta: Bring a large pot of water to a boil. Add 2 teaspoons of salt and the pasta; cook until al dente according to package instructions. Remove 1 cup (235 ml) of pasta water from pot, then drain the pasta and set aside
Sauté: In the meantime, warm the oil in a large pan over medium heat. Add the shallot and sauté for 3 to 5 min, until translucent. Add the diced mushrooms and sliced mushrooms to the pan and quickly mix to coat in oil, then spread the mushrooms out evenly across the bottom of the pan. Leave the mushrooms alone for 5 minutes to let them sear, then sprinkle the remaining salt on top and mix well. Sauté for another 5 to 7 minutes, until the mushrooms have released most of their liquid.
Deglaze: Add the garlic and red pepper flakes (if using) to the pan and sauté for 1 to 2 minutes. Deglaze the pan with white win and sauté for an additional 1 to 2 minutes (if not using wine, skip this step)
Combine: Add 1/2 cup (120 ml) of the reserved pasta to the pan and bring it to a simmer. Add the parmesan and spinach and mix well; continue to cook until the spinach has wilted, stirring occasionally. Fold in the pasta and season with additional salt or pepper to taste, as desired. If the sauce is too thick you can thin it out with additional pasta water.
Serve: Serve warm and top as desired. Store leftovers in the refrigerator in an airtight container for up to 5 days.

Video

Notes

Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
Parmesan Cheese Substitute: Replace the parmesan with 2 tablespoons of nutritional yeast; add it with the garlic in step 4.
Alcohol Free: Omit the alcohol in step 4 and deglaze the pan with the pasta water in step 5 instead; you may need to add additional water to thin the sauce out to your liking.

Nutrition