Mushroom Spinach Pasta with Shallots
Did you know you can easily save your favorite recipes? Create an account or log in to get started.
This post may contain affiliate links. Please read my disclosure policy.
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!
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.
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.
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.
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
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
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 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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
More recipes with pappardelle pasta
- Pappardelle Pasta with Portobello Mushroom Ragu
- Pasta al Limone
- Pappardelle with Roasted Red Pepper Sauce
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.
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.