Why You’ll Love This Mushroom Spinach Spaghetti
- It’s a true one-pan wonder. Well, one pan and a pot for the pasta, but you know what I mean! The sauce comes together so effortlessly in a single skillet, which means less cleanup and more time enjoying your meal.
- The texture is absolutely dreamy. You get the satisfying chew of the spaghetti, the meaty, substantial bite of the mushrooms, and the way the spinach just wilts into the sauce, creating little pockets of green goodness in every forkful.
- It’s incredibly versatile. This recipe is a fantastic base. Not a fan of cremini mushrooms? Use shiitakes. Want a bit of heat? A pinch of chilli flakes works wonders. It’s your canvas to play with.
- It feels fancy without the effort. There’s something about the combination of mushrooms and garlic that feels a bit rustic-elegant, like something you’d order at a lovely little trattoria. The best part is you can achieve it in under 30 minutes in your own kitchen.
Ingredients & Tools
- 400 g dried spaghetti
- 3 tbsp olive oil, divided
- 500 g cremini or chestnut mushrooms, sliced
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 120 ml dry white wine (like Sauvignon Blanc) or vegetable broth
- 200 g fresh baby spinach
- 60 ml reserved pasta water
- 50 g freshly grated Parmesan cheese, plus more for serving
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Tools: A large pot for boiling pasta, a large skillet or sauté pan (12-inch is ideal), a colander, and a grater for the cheese.
Don’t be tempted to skip the pasta water—it’s the secret weapon! That starchy liquid is what helps the sauce emulsify and cling beautifully to the spaghetti. And honestly, fresh Parmesan grated right off the block makes a world of difference compared to the pre-shredded stuff.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t wash your mushrooms! Seriously, they’re like little sponges. Just wipe them clean with a damp paper towel or a soft brush. Slicing them evenly is key so they all cook at the same rate.
- Why reserve pasta water? I know I already mentioned it, but it’s that important. The starch in the water acts as a magical binder, helping the oil, butter, and cheese create a silky, cohesive sauce that won’t separate or become greasy.
- Grate your own Parmesan. Pre-grated cheese often contains anti-caking agents like potato starch or cellulose, which can prevent it from melting smoothly into your sauce. A quick minute with a microplane or box grater is worth it for that velvety texture.
- Get your pan nice and hot. When you add the mushrooms, you want to hear a good sizzle. This ensures they sear and brown properly, rather than steaming and releasing all their liquid at once, which can make them soggy.
How to Make Mushroom Spinach Spaghetti
Step 1: Start your pasta. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Just before draining, carefully scoop out about a cup of the starchy pasta water. You probably won’t need it all, but it’s better to have too much than not enough! Drain the pasta and set it aside.
Step 2: Brown the mushrooms. While the pasta cooks, heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. Add the sliced mushrooms in a single layer—you might need to do this in two batches to avoid overcrowding the pan. Let them cook without stirring for 3-4 minutes, until they develop a beautiful golden-brown colour on one side. Season with a pinch of salt. The trick is to let them sear properly; this is where all that deep, umami flavour comes from. Once browned, remove them from the pan and set aside.
Step 3: Build your flavour base. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and cook for about 5 minutes, until it becomes soft and translucent. Now, add the minced garlic and dried thyme. Cook for just another minute—you’ll notice the incredible aroma—until the garlic is fragrant. Be careful not to let the garlic burn, as it will turn bitter.
Step 4: Deglaze the pan. Pour in the white wine (or broth) to deglaze the pan. Use your spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, which should take 2-3 minutes. This step adds a wonderful depth of flavour to the entire sauce.
Step 5: Bring it all together. Return the browned mushrooms to the skillet. Now, add the massive handfuls of fresh spinach. It will look like a lot, but don’t worry—it wilts down dramatically. Stir continuously until the spinach has just wilted, which happens in a minute or two.
Step 6: Create the sauce. Add the drained spaghetti directly to the skillet. Pour in about 1/4 cup (60 ml) of the reserved pasta water, along with the grated Parmesan and the butter. Using tongs, toss everything together vigorously. The sauce should start to look glossy and coat every strand of pasta. If it seems a bit dry, add another splash of pasta water until it reaches a silky consistency. Taste and adjust seasoning with more salt and plenty of black pepper.
Step 7: Serve immediately. Divide the pasta among warm bowls. Finish with an extra sprinkle of Parmesan and a scattering of fresh parsley for a pop of colour and freshness. Honestly, it’s best enjoyed right away, while it’s steaming hot.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the pasta beautifully, balancing the meal.
- Garlic bread or focaccia — For mopping up every last bit of that delicious sauce. It’s a non-negotiable for some, and I totally get it.
- Roasted asparagus or broccolini — A side of roasted green veggies adds another texture and makes the whole plate feel even more complete and vibrant.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The acidity in these white wines complements the earthiness of the mushrooms and cleanses the palate between bites.
- A light-bodied red like Pinot Noir — If you prefer red, a Pinot Noir has enough earthiness to pair with the mushrooms without overpowering the dish.
- Sparkling water with a lemon wedge — The ultimate non-alcoholic option; the bubbles and citrus are always refreshing.
Something Sweet
- Lemon sorbet — A scoop of bright, tart sorbet is the perfect palate-cleansing finish after a savoury pasta meal.
- Dark chocolate almond biscotti — Something you can nibble on with a cup of espresso, offering a lovely bitter-sweet contrast.
- Panna Cotta with a berry compote — For a truly indulgent end, the creamy, delicate panna cotta feels light yet satisfying.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta. Mushy spaghetti is a sad affair. Always aim for al dente—it should have a slight bite to it. Remember, it will continue to cook a little when you toss it with the hot sauce.
- Mistake: Crowding the pan with mushrooms. If you dump all the mushrooms in at once, they’ll steam and release their water, becoming soggy instead of achieving that desirable golden-brown sear. Patience is key—cook in batches if needed.
- Mistake: Adding the garlic too early. Garlic burns in a flash and turns bitter. Always add it towards the end of sautéing your onions, just for that final minute to wake up its flavour.
- Mistake: Skipping the pasta water. I’ve messed this up before too, thinking a splash of regular water would be fine. It’s not. The starch is essential for a properly emulsified sauce. Don’t forget to reserve it!
- Mistake: Not seasoning as you go. Season your mushroom cooking water, your onions… layer the flavour. Waiting until the very end to add salt means the individual components won’t taste as developed.
Expert Tips
- Tip: Use a mix of mushrooms. For a more complex, restaurant-quality flavour, try using a combination. Cremini for base, a few shiitake for meatiness, and maybe some oyster mushrooms for a delicate texture. It really elevates the dish.
- Tip: Add a pinch of red pepper flakes. When you add the garlic, toss in a pinch of chilli flakes. It doesn’t make the dish spicy, per se, but it adds a subtle, warm background note that enhances all the other flavours.
- Tip: Finish with a squeeze of lemon juice. Right at the end, just before serving, a squeeze of fresh lemon juice can brighten the entire dish and make the flavours pop in a way you wouldn’t believe.
- Tip: Let the pasta finish cooking in the sauce. Instead of cooking the pasta completely in the water, drain it when it’s just a minute or two shy of being done. Let it finish cooking in the skillet with the sauce, absorbing all that flavour directly.
- Tip: Reheat leftovers with a splash of water. Pasta can dry out in the fridge. When reheating, add a tablespoon or two of water to the pan or microwave dish to help loosen the sauce back up to its original silky state.
FAQs
Can I make this Mushroom Spinach Spaghetti vegan?
Absolutely! It’s a very easy swap. Simply omit the butter and Parmesan cheese. For richness, add an extra tablespoon of olive oil. For a cheesy flavour, you can stir in a couple of tablespoons of nutritional yeast at the end, or use your favourite vegan Parmesan alternative. The core flavours of the mushrooms, garlic, and spinach are so strong that the dish will still be utterly delicious.
What’s the best way to clean mushrooms without them getting waterlogged?
The best method is to avoid submerging them in water. Instead, take a damp paper towel or a soft-bristled brush (a clean mushroom brush or even a new, soft paintbrush works) and gently wipe or brush away any dirt from each mushroom. They really are porous, so this quick wipe is all they need to be perfectly clean and ready for slicing.
My sauce turned out a bit oily. What happened?
This usually occurs if the sauce hasn’t emulsified properly. The key is the vigorous tossing with the starchy pasta water, butter, and cheese. Make sure your pan is off the direct heat when you add these ingredients, and toss, toss, toss! The pasta water is the magic ingredient that binds the fat and liquid together. If it’s still separating, add another splash of pasta water and keep tossing until it comes together.
Can I use frozen spinach instead of fresh?
You can, but it will change the texture a bit. Thaw a 10-ounce (280g) block of frozen spinach completely, then squeeze it in a clean kitchen towel or with your hands to remove as much excess water as humanly possible. If you don’t, it will water down your beautiful sauce. Add it to the pan when you would add the fresh spinach, breaking it up with your spoon as it heats through.
How long do leftovers keep in the fridge?
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce, so when reheating, do it gently in a skillet with a splash of water or broth to loosen it up again. I don’t recommend freezing this dish, as the pasta and spinach can become mushy upon thawing.
Mushroom Spinach Spaghetti
Whip up this easy Mushroom Spinach Spaghetti in 35 mins! A vibrant, one-pan pasta with earthy mushrooms, fresh spinach & a garlicky sauce. Your new weeknight favorite!
Ingredients
Ingredients
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400 g dried spaghetti
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3 tbsp olive oil (divided)
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500 g cremini or chestnut mushrooms (sliced)
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1 large yellow onion (finely chopped)
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4 cloves garlic (minced)
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1/2 tsp dried thyme
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120 ml dry white wine or vegetable broth (like Sauvignon Blanc)
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200 g fresh baby spinach
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60 ml reserved pasta water
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50 g freshly grated Parmesan cheese (plus more for serving)
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2 tbsp unsalted butter
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Salt (to taste)
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freshly ground black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Start your pasta. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Just before draining, carefully scoop out about a cup of the starchy pasta water. You probably won't need it all, but it's better to have too much than not enough! Drain the pasta and set it aside.01
-
Brown the mushrooms. While the pasta cooks, heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. Add the sliced mushrooms in a single layer—you might need to do this in two batches to avoid overcrowding the pan. Let them cook without stirring for 3-4 minutes, until they develop a beautiful golden-brown colour on one side. Season with a pinch of salt. The trick is to let them sear properly; this is where all that deep, umami flavour comes from. Once browned, remove them from the pan and set aside.02
-
Build your flavour base. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and cook for about 5 minutes, until it becomes soft and translucent. Now, add the minced garlic and dried thyme. Cook for just another minute—you'll notice the incredible aroma—until the garlic is fragrant. Be careful not to let the garlic burn, as it will turn bitter.03
-
Deglaze the pan. Pour in the white wine (or broth) to deglaze the pan. Use your spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, which should take 2-3 minutes. This step adds a wonderful depth of flavour to the entire sauce.04
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Bring it all together. Return the browned mushrooms to the skillet. Now, add the massive handfuls of fresh spinach. It will look like a lot, but don't worry—it wilts down dramatically. Stir continuously until the spinach has just wilted, which happens in a minute or two.05
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Create the sauce. Add the drained spaghetti directly to the skillet. Pour in about 1/4 cup (60 ml) of the reserved pasta water, along with the grated Parmesan and the butter. Using tongs, toss everything together vigorously. The sauce should start to look glossy and coat every strand of pasta. If it seems a bit dry, add another splash of pasta water until it reaches a silky consistency. Taste and adjust seasoning with more salt and plenty of black pepper.06
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Serve immediately. Divide the pasta among warm bowls. Finish with an extra sprinkle of Parmesan and a scattering of fresh parsley for a pop of colour and freshness. Honestly, it's best enjoyed right away, while it's steaming hot.07
