Mushroom Pasta with Spinach
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup thinly sliced shallots
about 1 large or 2 medium
- Kosher salt
- 10 ounces white button mushrooms
sliced into chunky pieces
- 8 ounces portobello mushrooms
sliced into chunky pieces
- 2 garlic cloves
finely chopped
- ½ teaspoon crushed red chili
use less for milder heat
- Freshly ground black pepper to taste
- 8 ounces dried pappardelle or fettuccine pasta
or 1 pound fresh pasta
- ¼ cup rosé or dry white wine
- 3 tablespoons butter
salted or unsalted
- ¼ cup grated Parmesan cheese
plus more for serving
- 5 ounces baby spinach leaves
Directions
- 1
Bring a large pot of salted water to a boil.
- 2
Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.
- 3
Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with ½ teaspoon salt and stir them around with the shallots. Stir in the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.
- 4
While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.
- 5
Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.
- 6
Add the cooked pasta to the pan and toss gently with the sauce. Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!
Mushroom Pasta with Spinach
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About this Recipe
Craving a comforting, incredibly savory pasta dish that comes together quickly on a weeknight? This mushroom pasta with spinach delivers deep, earthy flavors in a simple yet satisfying meal you'll want to make again and again.
What makes this recipe truly special is its focus on building layers of umami. By combining both white button and portobello mushrooms, you get a complex, rich sauce that clings beautifully to every strand of pasta. It’s a dish that tastes far more elaborate than its quick preparation time suggests, perfect for impressing without the stress.
Expect a robust, earthy flavor profile where the savory mushrooms take center stage, complemented by aromatic garlic and shallots. A hint of crushed red chili adds a gentle warmth, while wilted baby spinach brings a touch of freshness and color. The pasta, whether pappardelle or fettuccine, provides a satisfying chew, all coated in a luxurious, buttery sauce brightened by a splash of wine and finished with Parmesan.
Feel free to customize this dish to your taste. While white button and portobello mushrooms are suggested, you can easily use other varieties like cremini, shiitake, or oyster mushrooms for different flavor nuances. If you don't have rosé or dry white wine on hand, a splash of vegetable broth or even water can work in a pinch to deglaze the pan and add moisture to the sauce. Experiment with different long, flat pasta shapes if pappardelle or fettuccine aren't available.
This mushroom pasta with spinach makes a fantastic main course for a cozy dinner or a quick, elegant meal. Serve it warm with extra grated Parmesan cheese on top for an extra flourish.