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Mushroom Spinach Pasta with Shallots

5 from 109 community reviews

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A flavor-packed 30-minute mushroom and spinach pasta featuring wide pappardelle pasta noodles in savory olive oil, garlic and white wine sauce full of chunky mushrooms, fresh spinach, and shallots. Save this as one of the best pasta recipes!

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 delicious pasta that’s perfect to serve as a weeknight dinner. And I’d say this pasta is absolutely what you’d want to make a for a date-night dinner at home.

What readers are saying about this recipe:

“Easy to make, healthy, and delicious. Highly recommend this pasta dish.”

“One of my favorite dishes! Perfection!”

Thick pasta noodles (I used pappardelle but fettuccine is 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 in the recipe 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.

Mushroom Spinach Pasta with Shallots

Karen Tedesco
This simply delicious pasta is tossed with a savory mushroom spinach sauce. You can make this recipe at home in less than 30 minutes!
Print Pin
5 from 109 community reviews
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!

Karen’s Notes and Tips

  • 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

Calories: 608kcal | Carbohydrates: 93g | Protein: 22g | Fat: 17g | Saturated Fat: 3g | Sodium: 81mg | Potassium: 1042mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3487IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 4mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

More recipes with pappardelle pasta

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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38 Comments

  1. 5 stars
    This recipe was simple and delicious! I used fettuccine (as pappardelle is hard to get where I live) and cremini instead of portobello (as I already had them on hand). We loved it and I look forward to trying some of your other recipes.

  2. 5 stars
    I made this tonight and it was such an amazing dish the whole family enjoyed. I used all ingredients but didn’t measure anything and it came out great. I did use gluten free fresh fettuccine I got from my local market.

  3. 5 stars
    I made this and it was such an amazing dish. I have to say I followed the ingredients mainly but didn’t measure anything! Thank you for the great pasta!

  4. KIT in CHICAGO says:

    5 stars
    This is a very good recipe! I used rigatoni and added pancetta while sautéeing the shallots because I had some leftover from another dish. Followed the rest of the recipe as written. Delish!

  5. Joseph Horton says:

    Easy to make, healthy, and delicious. Highly recommend this pasta dish.

  6. 5 stars
    Delicious and filling
    Not guilty

  7. Carleen Bauer says:

    5 stars
    Great recipe! I used a mix of mushrooms from a mushroom farm.

  8. Seasons01 says:

    5 stars
    Very very good. I only use a small pinch of Cayenne Pepper and I’ve been out of Garlic so powdered. Not as good as we all know Fresh Garlic is the best but still the dish is lovely.

  9. 5 stars
    One of my favorite dishes! Perfection.

  10. 5 stars
    I enjoyed this dish very much. It seemed like a lot of mushrooms, but it was fine when they cooked down. The wine and garlic make a great sauce. I left out the butter and went with just the olive oil to make it healthier. I’ll make it again for sure, maybe adding some grilled chicken breast next time.

  11. 4 stars
    My only issue with this recipe is I used the recommended amount of Kosher salt and found it to be way too salty. Half the amount would have been enough.
    I’m surprised no one else commented about the saltiness.

    1. Hi Rhoda – I wonder what type of kosher salt you used? Morton kosher salt tastes more salty than Diamond brand.

  12. 5 stars
    In one word, DELICIOUS!!! Especially with grilled chicken breast!

  13. 5 stars
    This was delicious. Directions were straightforward and easy to follow. I used whole wheat Rotini pasta and it came out perfect.
    Thank you.