Mushroom Spinach Pasta with Shallots

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This is my kind of weeknight pasta — mushrooms and spinach simmer with shallots, white wine, and butter to make a light, silky sauce that clings to the pasta. This recipe is enough for Tuesday, but definitely weekend-worthy. It’s a quick, luxurious dinner that tastes far more indulgent than the time it takes to cook.

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 your life 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:

• Pasta: I love using wide ribbons of pappardelle or fettuccine to soak up every bit of flavor, but you can use whatever you have in the pantry. Some readers have even made homemade pasta!
• White button and portobello mushrooms: I like a balanced mix of mild white mushrooms and meatier portobellos. The combination adds an earthy, savory depth 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 the classic 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.

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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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5 from 116 ratings

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Pasta

Cuisine Italian, Vegetarian

Servings 4 servings

Cook ModePrevent your screen from going dark

Equipment

12-inch saute pan

Recipe Video

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

US Customary – Metric

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 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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• 30 Minute Recipes
• Mushrooms
• Pasta
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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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.