Mushroom Spinach Pasta with Shallots
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This sautéed mushroom and spinach pasta sauce cooks with shallots, white wine, and a touch of butter. I love the sauce tossed with wide noodles like pappardelle or fettuccine, but any kind of pasta will work. This is a quick dinner to elevate your weeknight!
Oh hey — a quick pasta dinner coming your way! This savory, slurpable dish cooks in about 30 minutes. The finishing touch? A couple of tablespoons of butter to bring all the flavors together and coat every strand with sauce.
Reader Reviews
“Easy to make, healthy, and delicious. Highly recommend this pasta dish.”
“One of my favorite dishes! Perfection!”
Mushrooms are magical to cook with, especially if you’re trying to reduce meat in your everyday cooking. Because they’re full of umami, any mushroom pasta sauce makes a super satisfying meal.
Ingredient overview:
- Pasta: I love the way the sauce coats wide strands of pappardelle or fettuccine, but please cook any type of dried pasta you have on hand.
- Shallots and fresh garlic: Finely slice a yellow or red onion if you don’t have a shallot.
- White button and portobello mushrooms: I use a mixture of white and slightly heftier portobellos. It’s fine if you only have one or the other.
- Baby spinach leaves: While this is a mushroom spinach pasta recipe, feel free to substitute an equal amount of tender baby kale, chard, or other hearty greens you have on hand.
- Dry rosé or white wine: I add wine for a touch of acidity. You can substitute with broth and a little squeeze of lemon juice.
- Grated Parmesan cheese
- Butter: Swirling a few tablespoons of cubed butter into the sauce adds a hit of richness.
- Seasonings: Crushed red pepper and freshly ground black pepper
Mushroom Spinach Pasta with Shallots
Equipment
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 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.
- 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
- 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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
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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This Mushroom Spinach Pasta with Shallots was the best recipe! It was like eating in a 5-star Italian restaurant. I made my homemade pasta for the first time too. I didn’t make any substitutions, and followed the recipe exactly, and the flavor was perfect. I look forward to trying the other recipes in this post.
Five stars back to you for making this recipe with homemade pasta! I’m happy you enjoyed it.
Delicious and easy!
One of the few recipes I found that doesn’t include cream with these ingredients.
No shallots in my house today so instead used 1/2 of Spain’s Figueres variety sweeter pink onions.
I thinly sliced 3 garlic cloves because I like seeing 👀 it in my pasta. Only used 160-170 grams of pasta for 2 of us served with chicken paillards.
Can you use chicken stock instead of wine?
Sure! You could add a little squeeze of fresh lemon too.
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.
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.
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!
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!
Easy to make, healthy, and delicious. Highly recommend this pasta dish.
Delicious and filling
Not guilty
Great recipe! I used a mix of mushrooms from a mushroom farm.
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.
One of my favorite dishes! Perfection.
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.
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.
Hi Rhoda – I wonder what type of kosher salt you used? Morton kosher salt tastes more salty than Diamond brand.
In one word, DELICIOUS!!! Especially with grilled chicken breast!
So yummy!
Delicious!! A keeper!
This was delicious. Directions were straightforward and easy to follow. I used whole wheat Rotini pasta and it came out perfect.
Thank you.