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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!
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.
Thick pasta noodles (I used pappardelle but fettuccine are 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.
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.
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.
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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.
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Easy to make, healthy, and delicious. Highly recommend this pasta dish.
Delicious and filling Not guilty
Great recipe! I used a mix of mushrooms from a mushroom farm.
Very very good. I only use a small pinch of Cayenne Pepper and I’ve been out of Garlic so powdered. Not as good as we all know Fresh Garlic is the best but still the dish is lovely.
One of my favorite dishes! Perfection.
I enjoyed this dish very much. It seemed like a lot of mushrooms, but it was fine when they cooked down. The wine and garlic make a great sauce. I left out the butter and went with just the olive oil to make it healthier. I’ll make it again for sure, maybe adding some grilled chicken breast next time.
My only issue with this recipe is I used the recommended amount of Kosher salt and found it to be way too salty. Half the amount would have been enough. I’m surprised no one else commented about the saltiness.
Hi Rhoda – I wonder what type of kosher salt you used? Morton kosher salt tastes more salty than Diamond brand.
In one word, DELICIOUS!!! Especially with grilled chicken breast!
This was delicious. Directions were straightforward and easy to follow. I used whole wheat Rotini pasta and it came out perfect. Thank you.
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