Dinner / Italian-inspired
Mushroom and Spinach Pasta
A weeknight pasta with browned mushrooms, garlic, spinach, and a glossy Parmesan sauce.
Ingredients
Metric
- 300 g pasta
- 300 g mushrooms, sliced
- 120 g spinach
- 3 garlic cloves, sliced
- 50 g Parmesan
- 1 lemon
- 2 tbsp olive oil
- Salt and black pepper
US
- 10.5 oz pasta
- 10.5 oz mushrooms, sliced
- 4 cups spinach
- 3 garlic cloves, sliced
- 1/2 cup Parmesan
- 1 lemon
- 2 tbsp olive oil
- Salt and black pepper
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Method
- Cook pasta in well-salted water and reserve a cup of the cooking water.
- Brown mushrooms in olive oil in a wide pan without moving them too often.
- Add garlic and cook for 30 seconds, then season the mushrooms.
- Add spinach and let it wilt.
- Toss through pasta, Parmesan, lemon zest, and enough pasta water to make a glossy sauce.
- Finish with lemon juice and black pepper.
Substitutions
Mushrooms
courgette, roasted peppers, peas
Parmesan
pecorino, nutritional yeast
Spinach
kale, rocket, frozen spinach
Storage and Reheating
- Refrigerate for up to 3 days.
- Reheat gently with a splash of water.
- Best fresh; freezing is not recommended.
FAQ
How do I brown mushrooms instead of steaming them?
Use a wide hot pan and cook in batches if needed.
Can I make it creamy?
Add 100 ml cream with the spinach, then use less pasta water.