Mushroom and Spinach Pasta

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Pasta is a staple in my kitchen. It cooks quickly and helps to get dinner to the table in under 30 minutes. However, plain noodles a meal does not make. I’m always thinking about what kind of vegetable I can add to a dish. With pasta, I always want vegetables that will be ready to serve in the time it takes to cook the noodles.

This mushroom spinach pasta is simply flavored and packed with vegetable goodness. It falls in the camp of pasta with your vegetables rather than the other way around. It’s great served hot or can be made ahead for a cold pasta salad. A few simple spices and a grate of cheese finish the dish.

The vegetable combination can also be incorporated in other meals. Try it with scrambled eggs for breakfast, or seasoned with garlic and ginger in this Asian rice bowl.

Mushroom Spinach Pasta | @theseasonedveg

Mushroom Spinach Pasta | An easy, weeknight vegetarian pasta dinner. | #pasta #vegetarian #recipe #mushroomrecipe #vegetarianrecipe

Mushroom Spinach Pasta

A simple mushroom spinach pasta dish served hot or cold. Ready in 30 minutes!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 493 kcal


  • 3 tablespoons olive oil, divided
  • 1/2 medium onion, diced (about 1 cup)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, minced
  • 3 cups diced crimini mushrooms
  • 6 cups packed fresh spinach
  • 2 teaspoons crushed red pepper
  • 1 pound whole wheat penne pasta
  • Grated parmesan, for topping
  • Fresh parsley, for topping


  1. Cook pasta according to directions. Drain and drizzle with 1 tablespoon of olive oil.

  2. Heat 2 tablespoons olive oil in a pan over medium low heat. Add onion, salt, and pepper. Stir to coat onions evenly with oil and spices. Cook about 5 minutes until translucent and fragrant.

  3. Stir in garlic and mushrooms, stirring constantly for 2 to 3 minutes. When mushrooms have lightly browned, add in spinach and crushed red pepper. Cook until spinach has wilted, about 5 minutes.

  4. Combine vegetables with pasta and serve with a generous amount of grated parmesan and a sprinkle of parsley.

Recipe Notes


Start your water boiling first so you can cook the vegetables while the pasta is cooking and save on cooking time!


Leave out the parmesan and add a sprinkle of nutritional yeast instead.


Use your favorite gluten free pasta instead of whole wheat penne. I recommend sticking with a small pasta but it would also be good with a long noodle pasta.


Feeling ambitious? Homemade pasta is an excellent project! Try out this whole wheat pasta recipe to make your own!


Other greens would be delicious in this pasta. Try it with kale or swiss chard. Be sure to thinly slice the greens so they cook quickly. You can also add your favorite soy crumbles or ground turkey to this dish.


Mushroom Spinach Pasta | @theseasonedveg

Blog Comments

This dish is so easy to make and packed with flavor. I had white mushrooms on hand that needed to be used (waste not) and I’m looking forward to making the dish with crimini mushrooms next time!

I’m glad you enjoyed the recipe Jude! White mushrooms are a great way to use what you have on hand.

I enjoyed the combination of flavors more than I expected. The heat of the red pepper is nice. I had a cup of Ricotta on hand to use up, and it went well with this recipe.

Hi Tracy! Ricotta sounds like an excellent addition for this pasta. Thanks for trying it!

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