This is my kind of pasta dinner — chunky mushrooms and spinach simmer with shallots, white wine, and butter to make a light, clingy sauce for pasta. Easy enough for Tuesday, but definitely weekend-worthy!

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

No complicated steps, no fancy ingredients, it’s just the kind of easy, throw-it-together dinner that somehow makes you feel like you’ve got it together. I love this combination so much that I created this baked version with rigatoni and spinach in a creamy ricotta sauce.

Karen’s ingredient notes:

Ingredients for making spinach mushroom pasta, with fresh pappardelle noodles, sliced mushrooms, shallots and spinach leaves.
  • Shallots: Shallots are the key flavor builder here. They make this recipe stand out from the rest. Compared to onions, they become sweeter, more delicate and nuanced when they’re sautéed, which really plays up the umami flavors in mushrooms.
  • Mushrooms: I prefer a balanced mix of mild white mushrooms and meatier portobellos — the combination adds an earthy, savory depth and texture that makes this mushroom pasta so good. I like to slice them about 1/2-inch thick so they brown evenly and stay nice and chunky. If you only have one type, no problem — just cook them long enough to draw out their moisture and concentrate the flavor.
  • Greens: Spinach is my first choice, but baby kale, chard, or any tender leafy greens will melt right into the sauce. Sturdier greens (like mature kale or collards) can work too — just give them an extra minute or two to soften before tossing with the pasta. A mix of greens adds nice flavor contrast and beautiful color, especially if you use rainbow chard.
A cutting board with sliced mushrooms, shallots and chopped garlic with salt and red chili pepper in small bowls on the side.
A bowl of wide pasta noodles combined with mushroom spinach sauce, with a fork resting on the edge of the bowl.
5 from 125 ratings

Mushroom Spinach Pasta with Shallots

Karen Tedesco
Mushroom and spinach pasta sauce with sauteed shallots, white wine and a touch of butter — it's great over wide noodles like pappardelle or fettuccine but any type of pasta will work. This is a quick dinner to elevate your weeknight!
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

Equipment

Instructions
 

  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 another pinch of salt. Stir them around with the shallots. Add 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!

Notes

  • Instead of spinach, you can substitute an equal amount of tender baby kale, chard, or other hearty greens, torn into bite-size pieces.
  • 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 per serving

Calories: 608kcal Carbohydrates: 93g Protein: 22g Fat: 17g Sodium: 81mg Fiber: 7g Sugar: 8g

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

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