Spinach Mushroom Pasta

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

PASTA – I use farfalle for its chewy texture and wide surface, which holds onto the sauce well. Penne or rotini are easy substitutes if that’s what you have.

OLIVE OIL – I use olive oil to sauté the vegetables and build flavor. It creates a silky base for the garlic and herbs without overpowering the dish.

ONION AND GARLIC – I use diced white onion and freshly minced garlic to lay down a strong, savory foundation. These ingredients infuse the broth with flavor that builds as it simmers.

MUSHROOMS – I use baby bella mushrooms for their deep, earthy flavor. They hold up well to sautéing and add a satisfying texture to the dish. White mushrooms can work in a pinch, but baby bellas bring more richness.

SPINACH – I use fresh spinach and add it at the very end so it wilts just enough without turning soggy. You can use frozen spinach if needed, but be sure to thaw and drain it fully before adding.

CHICKEN STOCK – I use chicken stock to create a light, savory sauce that ties the whole dish together. You can swap in vegetable stock if you’re keeping it meatless.

SEASONINGS – I use dried basil, oregano, and parsley to give this dish a warm, herby flavor. Salt and black pepper add balance, and the red pepper flakes sprinkled on top bring a touch of gentle heat.

How To Make Spinach Mushroom Pasta

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Let the Spinach Mushroom Pasta cool for 15 to 20 minutes before transferring it to an airtight container. It keeps well in the fridge for up to 5 days and reheats beautifully for lunch or dinner later in the week.

FREEZE – You can freeze portions of this pasta, but keep in mind the spinach and mushrooms will soften. For best results, freeze in single-serving containers and add a splash of broth when reheating to revive the sauce.

REHEAT – Gently reheat the Spinach Mushroom Pasta in a skillet over medium heat with a tablespoon or two of broth or water to bring back the sauciness. Stir occasionally and heat until warmed through. The microwave works too.

MAKE AHEAD – You can make the mushroom and onion base (with broth and seasonings) up to a day in advance. Store it in the fridge, then reheat and add fresh spinach and pasta just before serving so the greens stay vibrant.

More Easy and Delicious Pasta Recipes

Chicken Spaghetti with Rotel

Taco Spaghetti

Italian Drunken Noodles

Taco Stuffed Shells

Cajun Chicken Pasta

French Onion Pasta

Serving Suggestions

CHOPPED TOMATO SALAD – A vibrant tomato salad with red onion, olive oil, and a splash of vinegar cuts through the richness of the mushrooms and brightens up the plate with juicy, fresh flavor.

CUCUMBER SALAD – Go for either a creamy version with sour cream and dill or a lighter lemon-based one. Both offer a cool, refreshing contrast to the warm pasta and balance the garlic and red pepper heat.

BEET SALAD – Roasted or pickled, beets bring bold color and a hint of sweetness that pairs well with spinach and mushrooms. A little goat cheese or orange zest on top makes it even more special.

OATMEAL DINNER ROLLS – These soft, slightly nutty rolls are perfect for mopping up the flavorful broth at the bottom of your bowl. They add comfort and a little heartiness without stealing the spotlight.

Recipe Success Tips

WILT SPINACH GENTLY – Add spinach just before the pasta and stir it in off the heat. It cooks quickly and keeps its color and texture better this way.

AVOID HIGH HEAT WITH GARLIC – Garlic browns fast. Use low heat and stir constantly so it stays fragrant, not bitter.

SAVE PASTA WATER – A tablespoon or two of starchy pasta water stirred in at the end helps bring the sauce together and cling to the pasta better.

DON’T RUSH THE SIMMER – Give the herbs and stock a few minutes to come together before adding spinach. It builds flavor and makes everything taste more cohesive.

ADJUST SALT LAST – The broth reduces slightly as it simmers. Always taste before serving and add a pinch more salt or pepper if needed.

EXPERT TIP – If you want a little creaminess without adding dairy, mash a few sautéed mushrooms into the broth before adding spinach. It thickens the sauce slightly and adds a velvety texture.