Home - Dinner - Pasta - Mushroom Spinach Pasta with Shallots

Mushroom Spinach Pasta with Shallots

5 from 109 community reviews

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!

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


  • 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


  • 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.


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

Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

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.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe rating

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 512 MB. You can upload: image. Drop files here

You may want to read my commenting policy before joining the conversation.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Amazing and easy! Looks awesome when served and like it was an elaborate recipe! My husband loves this recipe! I’ve made it 2 times already.

  2. SO good! Wide noodles and extra spinach. Use pasta water to add creaminess to the final product.

  3. Very good meatless pasta dish. Exactly what I was looking for! I had all the ingredients, and it was very quick and easy to put together. Left out the red pepper flakes, but still found it quite flavorful.

  4. 5 stars
    Excellent! It was simply delicious followed the directions except didn’t have shallots I used yellow onion and red cause that’s all I had, also Barilla Plant base spaghetti didn’t have the plant base fettuccine. Very good recipe It’s definitely a keeper. My daughter and I are still licking our lips.

  5. Karen Bongiorno says:

    5 stars
    Easy and so tasty

  6. 5 stars
    Absolutely delicious and so easy!!! I ended up using like half of the mushrooms called for(didn’t have enough!) First time I felt compelled to leave a review because I was surprised it was so super yummy!! Will be making it again soon!

  7. Can we use something other than wine? If we can, could just something non alcoholic

    1. Hi Lily – Yes, you can substitute 2 tablespoons lemon juice instead of wine. Or you can just leave it out.

  8. 5 stars
    This was incredibly flavorful and delicious. If anyone has gluten-free folks in their orbit, I made this with Trader Joe’s gluten free fresh egg noodles (fettuccini). It’s one of the few GF noodles I’ve found that is a true stand in for regular pasta. I’m about to make this again so I thought I’d take a second to express my appreciation – thanks for a new favorite dinner!

  9. Patty Eilers says:

    Wow—lots of taste with just a few ingredients! I highly recommend making this with fresh pasta noodles; I made this precisely to the recipe. This is a keeper.

  10. 5 stars
    Made this tonight and it was amazing. Easy to do and just different. I 1/2’d the recipe and it worked great. I made it with homemade whole wheat parpadalle and did add grilled chicken. Thank you! Will look for more recipes on your site.

  11. 5 stars
    Like you, I can also live without the meat in a meal! In fact, sometimes I just prefer it. My husband thinks I’m nuts, of course, he’s like a grizzly – has to eat meat with everything! Lol.
    I love that you use Pappardelle pasta, I don’t think this noodle is used enough, I am definitely going to be giving your dish a try tonight, I may even persuade my husband to go without meat for a change! I’ll keep you posted!

  12. Moop Brown says:

    5 stars
    Mushrooms are probably my favorite vegetable and I love that this dish allows me to enjoy it with this pasta in such a tasty way. Thanks!

  13. 5 stars
    This meal looks so delicious. Our family loves mushrooms, so this will surely be one to try soon. I also love the colours, it looks amazing. Thank you!

  14. 5 stars
    This is such a beautiful dish! My husband LOVES mushrooms, so I’m going to make this recipe for him this weekend 😉

  15. 5 stars
    So simple and so easy this has become my favorite go-to meal for the weeknights!

  16. 5 stars
    I love pasta dishes in general, but I prefer those with a heavy garlicky oil instead of the traditional ragu. As soon as I sort my kitchen out, this will be one of the first things I prepare.

  17. Just finished making this and I can’t stop licking the spoon. It’s so good. My family loves pasta and is going to flip over this. Delicious combo and wonderful recipe. Thanks for sharing!

  18. 5 stars
    This recipe has everything I love: papardelle, mushrooms, spinach! All in one. I made it and it’s so easy to make. Thanks for sharing! Can I give you 6 stars?

  19. 5 stars
    Could not have asked for a tastier pasta recipe. So delicious and comforting. My family loved it and no leftovers also.

  20. Bernice Hill says:

    5 stars
    Hello perfect weeknight dinner! I love this. So simple and chalk full of healthy ingredients that bring a boat load of flavour. Will be making this on repeat!