This Mushroom Spinach Pasta is prepared with al dente pasta, tender vegetables and a simple sauce. This is the perfect meal to fill you up after a long day.

You can’t beat the flavors in this Mushroom Spinach Pasta. From the earthy mushrooms to the juicy and sweet tomatoes to the spicy garlic and mild spinach, this dish is delicious. It’s packed with healthy, vitamin-packed veggies and is so filling and filling.
This is a versatile dish that works with many side dishes and is great for combining with variations. Pasta, proteins, veggies and condiments can be customized to suit your preferences and what you have on hand. Plus, pasta reheats well, so leftovers make a great lunch the next day. Now let’s look at what you need to make this Mushroom Spinach Pasta.
video guide
main ingredients
- Pasta. Any medium-sized pasta will work here.
- Olive oil. Or any other oil.
- Mushrooms. Baby Bella or Crimini mushrooms are best.
- Tomatoes. Cherry tomatoes are preferred for their sweetness.
- Spinach. Baby spinach has a mild flavor, no stalks, and tender leaves, making it perfect for this recipe.
- Garlic. Use more or less depending on your preference.
- Spice. Salt, black pepper and red pepper flakes (for a touch of spiciness).
- Garnish. Garnish with toasted pine nuts, Parmesan cheese, or fresh herbs.
How to Make Mushroom Spinach Pasta
1. Boil a large pot of salted water and cook the noodles according to package directions.

2. Then sauté the mushrooms in olive oil in a large skillet for 5 minutes until they begin to brown.

3. Now add the garlic, cherry tomatoes, salt, black pepper and red pepper flakes. Cook for 10 minutes until the tomatoes soften and release their juice. (Meanwhile, drain the pasta and save some of the pasta water for later.)

4. Add the spinach, pasta and about ¼ cup of the pasta water to the tomatoes. Continue cooking until the spinach wilts. Use more pasta water if necessary. Garnish and serve.


Helpful tips & tricks
- Salt the pasta water. Adding salt to the water the pasta is cooked in gives it a slightly salty flavor. This is much more effective than adding it to the pasta later.
- Use any mushrooms available. I love bella mushrooms in this dish, but if you only have white button mushrooms on hand, use them. All mushrooms can work here.
- Cook the pasta al dente. You don’t want to overcook the noodles, so pay attention to the package insert. Since they’ll go in with the veggies soon after, we don’t want them to overcook and get mushy.
- Finally add the spinach. Spinach can become bitter and slimy if overcooked, so add this ingredient last to keep it light and flavorful.
Variations on this recipe
- Substitute different types of pasta. There are many medium-sized pasta choices including penne, ditalini, ziti, farfalle, fusilli, and gemelli.
- add proteins. Add some protein to this dish to make it more filling. Add tofu, chicken, sausage, beef or chicken meatballs.
- Substitute other vegetables. Prepare this dish with zucchini, cauliflower, broccoli, kale, bell peppers or carrots.
- Use a different sauce. Make this with an alfredo sauce, marinara, Roasted Pepper Sauceor Creamy zucchini sauce.
How to store and reheat it
Store any leftovers of this Mushroom Spinach Pasta in an airtight container in the refrigerator up to 4 days. It reheats well, so just pop it in the microwave for a minute or two or heat it on the stovetop until warmed through. Be careful not to overcook the pasta when reheating.
What to serve this mushroom and spinach pasta with
- proteins. Serve this dish with Chicken breasts stuffed with spinach, crispy baked shrimp, plain kale and sausageor Easy salmon patties.
- Vegetables. Pair these Mushroom Spinach Pasta with Crispy baked broccoli, quick and easy stovetop asparagus, Brussels sprouts roasted in garlicor zucchini pancakes.
- Soup. Enjoy with a bowl Lentil and kale soup, turkey cabbage soup, hearty beef barley soup, Three beans chilior Moroccan chickpea soup.
- Salad. Serve with a Kale salad with quinoa, avocado tomato salad, refreshing cucumber salador Creamy cucumber and radish salad.

I hope you love this amazing Mushroom Spinach Pasta. It’s so satisfying and delicious it’s the perfect meal anytime.
More delicious recipes to try:

Mushroom Spinach Pasta
This Mushroom Spinach Pasta is prepared with al dente pasta, tender vegetables and a simple sauce. This is the perfect meal to fill you up after a long day.
ingredients
- 8th oz. Pasta (I used Casarecce)
- 8th oz. Baby bella mushrooms, sliced
- 8th oz. Cherry tomatoes, halved
- 3 big Garlic cloves, chopped
- 2 oz. baby spinach
- ½ tsp. sea-salt or to taste
- ¼ tsp. pepper or to taste
- ⅛ tsp. red pepper flakes or to taste
instructions
-
Bring a large pot of salted water to a boil and cook the noodles according to package directions.
-
Then sauté the mushrooms in olive oil in a large skillet for 5 minutes until they start to brown.
-
Now add the garlic, cherry tomatoes, salt, black pepper and red pepper flakes. Cook for 10 minutes until the tomatoes soften and release their juice. (Meanwhile, drain the pasta and save some of the pasta water for later.)
-
Add the spinach, pasta, and about ¼ cup of the pasta water to the tomatoes. Continue cooking until the spinach wilts. Use more pasta water if necessary. Garnish and serve.
Remarks
Variations on this recipe
- Substitute different types of pasta. There are many medium-sized pasta choices including penne, ditalini, ziti, farfalle, fusilli, and gemelli.
- add proteins. Add some protein to this dish to make it more filling. Add tofu, chicken, sausage, beef or chicken meatballs.
- Substitute other vegetables. Prepare this dish with zucchini, cauliflower, broccoli, kale, bell peppers or carrots.
- Use a different sauce. Make this with an alfredo sauce, marinara, Roasted Pepper Sauceor Creamy zucchini sauce.
How to store and reheat it
Store any leftovers of this Mushroom Spinach Pasta in an airtight container in the refrigerator up to 4 days. It reheats well, so just pop it in the microwave for a minute or two or heat it on the stovetop until warmed through. Be careful not to overcook the noodles when reheating.
nutrition
Calories: 241kcalCarbohydrates: 48GProtein: 10GFat: 1GSaturated Fatty Acids: 0.2GPolyunsaturated fat: 0.5GMonounsaturated fatty acids: 0.1GSodium: 265mgPotassium: 526mgFiber: 3GSugar: 4GVitamin A: 1654ieVitamin C: 19mgCalcium: 40mgIron: 2mg