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Mushroom Spinach Pasta with Shallots

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A flavor-packed mushroom and spinach pasta recipe featuring wide pappardelle pasta noodles in a savory olive oil, garlic and white wine sauce full of chunky mushrooms, fresh spinach and shallots. Bookmark this one!

A bowl of pappardelle pasta noodles with a fork on the side, topped with sauteed mushrooms, spinach and Parmesan cheese

Oh hey — mushroom and spinach pasta coming your way!

This recipe makes bowls of deliciousness that are perfect to serve as a weeknight meatless pasta dish. And I’d say this pasta is absolutely what you’d want to make a for a date-night dinner at home.

Thick pasta noodles (I used pappardelle but fettuccine are good too) are tossed in a meaty mushroom-based sauce and a healthy amount of fresh spinach, olive oil, shallots and garlic.

The finishing touch is a a few tablespoons of butter (but no cream) to bring all the flavors together.

A rectangular enamel tray with raw button mushrooms and a pile of fresh spinach leaves.

We can’t get enough easy vegetarian recipes. Even though my family enjoys eating meat more than a few times a week, I think I could easily go without it.

I especially enjoy the combo of mushrooms with spinach because it feels so nourishing.

And let’s be honest — it’s also because meaty, umami-rich mushrooms make one of the best sauces for pappardelle pasta.

Ingredients for making spinach mushroom pasta, with fresh pappardelle noodles, sliced mushrooms, shallots and spinach leaves.

Mushrooms are magical to cook with, especially if you’re trying to cut out meat or reduce it in your everyday cooking

They’re naturally rich in minerals like potassium and magnesium as well as B vitamins and fiber. They add a satisfying meaty texture to any dish.

I also love to stuff jumbo portobello caps with Mediterranean vegetables and cheese for an easy casserole.

A round bowl with a serving of mushroom spinach pasta, with a fork and spoon on the side of the bowl.

Shopping list for this recipe:

  • Extra virgin oil
  • Pappardelle or fettuccine pasta (fresh or dried)
  • Shallots
  • White button and portobello mushrooms
  • Fresh garlic
  • Baby spinach leaves
  • Dry rosé or white wine
  • Grated Parmesan cheese
  • Butter (salted or unsalted is fine)
  • Kosher salt, crushed red chili and freshly ground black pepper
A cutting board with sliced mushrooms, shallots and chopped garlic with salt and red chili pepper in small bowls on the side.

Recipe tips and tricks

  • If you’re not using coarse kosher salt, reduce the salt amount by half.
  • Instead of spinach, substitute an equal amount of tender baby kale, chard or other hearty greens, torn into bite-size pieces.
  • To make a hearty non-vegetarian meal, serve the pasta with a simple grilled chicken breast or other meat.
  • Leftovers will keep for 3 days in the fridge. You may want to add some stock and more olive oil when reheating because the pasta will absorb the sauce as it cools.

More recipes with pappardelle pasta

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Mushroom Spinach Pasta with Shallots

Karen Tedesco
Pappardelle pasta tossed with a delicious chunky mushroom spinach sauce. A restaurant-quality dish you can make at home in less than 30 minutes!
Print Pin
5 from 15 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Pasta
Cuisine Italian, Vegetarian
Servings 4 servings

Ingredients

  • 3 tablespoons (45 ml) extra virgin olive oil
  • ½ cup thinly sliced shallots, about 1 large or 2 medium
  • Kosher salt
  • 10 ounces (275 g) white button mushrooms, sliced into chunky pieces
  • 8 ounces (225 g) 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 (225 g) dried pappardelle or fettuccine pasta, or 1 pound fresh pasta
  • ¼ cup (60 ml) rosé or dry white wine
  • 3 tablespoons (45 g) butter, salted or unsalted
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 5 ounces (150 g) baby spinach leaves

Instructions 

  • Bring a large pot of salted water to a boil.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

  • If you’re not using kosher salt, reduce the salt amount by half.
  • Instead of spinach, substitute an equal amount of tender baby kale, chard or other hearty greens, torn into bite-size pieces.
  • To make a hearty non-vegetarian meal, serve the pasta with a simple grilled chicken breast or other meat.
  • Leftovers will keep for 3 days in the fridge. You may want to add some stock and more olive oil when reheating because the pasta will absorb the sauce as it cools.

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 93g | Protein: 22g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 81mg | Potassium: 1042mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3487IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 4mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

10 Comments

  1. 5 stars
    Like you, I can also live without the meat in a meal! In fact, sometimes I just prefer it. My husband thinks I’m nuts, of course, he’s like a grizzly – has to eat meat with everything! Lol.
    I love that you use Pappardelle pasta, I don’t think this noodle is used enough, I am definitely going to be giving your dish a try tonight, I may even persuade my husband to go without meat for a change! I’ll keep you posted!

  2. 5 stars
    Mushrooms are probably my favorite vegetable and I love that this dish allows me to enjoy it with this pasta in such a tasty way. Thanks!

  3. 5 stars
    I love pasta dishes in general, but I prefer those with a heavy garlicky oil instead of the traditional ragu. As soon as I sort my kitchen out, this will be one of the first things I prepare.
    Thanks!

  4. Just finished making this and I can’t stop licking the spoon. It’s so good. My family loves pasta and is going to flip over this. Delicious combo and wonderful recipe. Thanks for sharing!

  5. 5 stars
    Hello perfect weeknight dinner! I love this. So simple and chalk full of healthy ingredients that bring a boat load of flavour. Will be making this on repeat!

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