There’s something about a warm skillet of Parmesan Spinach Mushroom Pasta Skillet that feels like a cozy hug on a busy weeknight. This dish is one of my go-to dinner recipes with mushrooms and spinach, especially when I want something comforting but still healthy. I love how the mushrooms bring a meaty texture, the spinach adds a pop of color and nutrients, and the Parmesan melts into a creamy, savory sauce that clings to every bite. Whether you’re looking for dinner ideas with mushrooms and spinach or just a quick vegetarian meal, this one-pan pasta never disappoints.
I first made this when I was short on time and ingredients, but it’s become a staple in my rotation. The best part? It’s super adaptable. You can swap in different mushrooms or use kale instead of spinach if you like. And if you’re craving something richer, a splash of cream or a handful of roasted red peppers makes it even more special. This is the kind of recipe that feels gourmet but comes together in about 30 minutes, making it perfect for any night of the week.
Dinner Recipes With Mushrooms And Spinach
If you’re searching for recipes with spinach and mushrooms, this Parmesan Spinach Mushroom Pasta Skillet is a winner. Mushrooms and spinach are a classic combo in vegetarian cooking, and they pair perfectly with pasta. The mushrooms add a deep, earthy flavor, while the spinach brings a fresh, slightly sweet taste. Together, they create a dish that’s hearty but not heavy, making it a favorite among both vegetarians and meat-eaters alike.
One of my favorite things about this recipe is how easy it is to customize. You can use any type of mushroom you like—cremini, shiitake, or even portobello all work great. And if you want to add more vegetables, try tossing in some diced onions or roasted red peppers for extra flavor and color. The Parmesan adds a salty, nutty note that ties everything together, and a sprinkle of red chili flakes gives it a little kick if you like things spicy.
Healthy Mushroom Spinach Pasta: Ingredients
- 14 oz (400g) farfalle pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 14 oz (400g) mushrooms, sliced
- 10 oz (300g) fresh spinach
- 1/2 cup (125ml) low-sodium vegetable broth
- Fresh cracked pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon red chili pepper flakes (optional)
These ingredients are simple and easy to find, making this healthy mushroom spinach pasta a practical choice for busy cooks. The farfalle pasta holds the sauce well, but you can use penne or rotini if you prefer. The olive oil adds a rich flavor, and the vegetable broth helps deglaze the pan and keep everything moist.
Now let’s talk about the secret technique that elevates this dish. The key is to sauté the mushrooms until they’re nicely browned, which brings out their natural umami. Then, deglaze the pan with a bit of vegetable broth to capture all the delicious flavors. The spinach wilts quickly, so add it just before combining everything. Finally, toss in the pasta and Parmesan, and you’re ready to serve.
Pro Tips for the Best Parmesan Spinach Mushroom Pasta Skillet
Here are a few tips to make this dish even better:
- Use good quality olive oil for extra flavor.
- If you don’t have farfalle, use pasta that holds the sauce well, like penne or rotini.
- You can use different mushrooms to vary the taste—shiitake, portobello, or cremini all work well.
- To make it gluten-free, use gluten-free pasta.
- Add a splash of cream or a handful of roasted red peppers for extra richness.
Variations and Ingredient Substitutions
This recipe is highly adaptable. You can:
- Substitute spinach with chopped kale (sauté a bit longer to soften).
- Use any type of mushroom you like.
- Add diced onions or roasted red peppers for extra flavor.
- Make it creamier by adding a splash of cream or a handful of roasted red peppers.
- Make it gluten-free with gluten-free pasta.
Troubleshooting Tips
If your sauce is too thick, add a splash of vegetable broth or pasta water to thin it out. If it’s too thin, let it simmer for a few minutes to reduce. If the mushrooms are steaming instead of browning, give them more space in the pan and resist stirring too often.
Storage and Serving Suggestions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of broth or water to restore the creamy texture. Freezing is not recommended, as the pasta can turn grainy.
FAQs
- Can I use different mushrooms? Yes, cremini, shiitake, or portobello all work well.
- Can I substitute spinach with kale? Yes, but sauté kale a bit longer to soften.
- Can I make this dish gluten-free? Yes, use gluten-free pasta.
- Can I freeze this pasta? No, freezing is not recommended.
- Can I add cream for extra richness? Yes, a splash of cream makes it creamier.
- Can I add onions or roasted red peppers? Yes, they add extra flavor and color.
- How long does it take to make this dish? About 30 minutes.
Parmesan Spinach Mushroom Pasta Skillet
Equipment
- Large skillet
- pot
Ingredients
- 14 oz farfalle pasta
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 14 oz mushrooms sliced
- 10 oz spinach fresh
- 1/2 cup vegetable broth low-sodium
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili pepper flakes optional
Instructions
- Cook the pasta in salted water until al dente, according to the package instructions.
- Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
- Add the chopped garlic and cook for about 30 seconds longer. Then, deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.
- In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Once the pasta is ready, pour off the cooking water. Push spinach to the side in the skillet and add mushrooms back, then put drained pasta in the pan and toss to combine. Add Parmesan, the last tablespoon of olive oil, and Italian seasoning, and give a quick stir.
- Serve the Parmesan Spinach Mushroom Pasta Skillet with red chili pepper flakes and more Parmesan, if you like.
Notes
- Use good quality olive oil for extra flavor.
- If you don’t have farfalle, use pasta that holds the sauce well, like penne or rotini.
- You can use different mushrooms to vary the taste—shiitake, portobello, or cremini all work well.
- To make it gluten-free, use gluten-free pasta.
- Add a splash of cream or a handful of roasted red peppers for extra richness.
