Spinach Mushroom Pasta

Spinach Mushroom Pasta combines three of my favorite ingredients into a quick weeknight dinner that feels like something from a neighborhood Italian spot. Golden brown mushrooms, plenty of garlic, and fresh spinach toss with buttery pasta for a satisfying meal that comes together in just 25 minutes.

While this pasta is perfect on its own, it’s also incredibly adaptable. I often add leftover chicken or a handful of toasted pine nuts, and that splash of pasta water at the end brings everything together into a light, silky sauce.

Ingredients for Spinach Mushroom Pasta

• Linguine: I prefer linguine, but you can use any other long, slender pasta.
• Butter: European-style adds extra richness, but any butter works well here.
• Mushrooms: You can use white button or cremini (also called baby bella mushrooms) mushrooms.
• Green Onions: Choose bright, perky ones without any wilting.
• Garlic: Fresh is essential – grab a head that feels firm and heavy for its size.
• Baby Spinach: You can buy it loosely bundled (rinse thoroughly) or in prewashed containers to save the rinsing step.
• Crushed Red Pepper: Adds a nice kick – adjust to your heat preference.
• Salt and Freshly Ground Black Pepper: Season as you go for the best flavor.
• Parmesan Cheese: I like to grate my own, but you can use pre-grated.
• Fresh Parsley: Parsley is optional, but it adds a nice burst of fresh flavor and color.

Recipe Options

• Mushroom Mix: Try mixing shiitake and cremini mushrooms for extra flavor depth.
• Pasta Choice: Any flat pasta like linguine or fettuccine works great, or spaghetti in a pinch.
• Add Protein: Toss in grilled chicken or sautéed shrimp for a heartier meal.
• More Veggies: Asparagus or peas add nice color and crunch in spring.
• Cheese Swap: Pecorino Romano brings a sharper, saltier flavor than Parmesan.
• Wine Addition: Add a splash of white wine after the mushrooms brown – let it reduce before adding the spinach.

Storage and Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth and warm gently over medium-low heat – this helps bring back the silky sauce texture. You can also microwave in short bursts, stirring between each one, but the stovetop method gives better results.

This simple pasta hits all the right notes – quick enough for busy weeknights but good enough for company. The mushrooms and butter create a light sauce that coats every strand of pasta, and that pinch of red pepper flakes adds just the right warmth. Whether you’re serving it as is or using it as a base for leftover chicken or vegetables, it’s the kind of recipe you’ll find yourself making again and again.

How to Make Spinach Mushroom Pasta

Boil salted water and cook pasta until al dente, reserving some of the cooking water before draining. Melt butter in a large skillet over medium-high heat and add mushrooms. Let them cook until they release their liquid and turn golden brown.

Add green onions and garlic to the mushrooms, cooking just until the onions soften and garlic becomes fragrant. Stir in the spinach by handfuls, letting each portion wilt before adding more. Once all the spinach is wilted, stir in the remaining butter until melted.

Add the drained pasta to the skillet along with some reserved pasta water. Toss everything together, adding more pasta water if needed to create a light sauce. Season with crushed red pepper, salt, and black pepper. Transfer to a serving bowl and top with Parmesan cheese and parsley.