mushroom spinach pasta

This simple, veggie-forward pasta makes the most of fresh, flavorful ingredients — no heavy sauces needed. Earthy mushrooms and tender spinach come together with sweet sautéed shallots and your favorite pasta for a satisfying, well-balanced meal. This dish is all about letting quality produce shine, and it’s a great way to use locally grown greens and mushrooms for an easy, nourishing dinner. A bit of butter ties it all together into something comforting without being too rich. Enjoy as a main dish on it’s own, or pair with grilled chicken or steak for a omnivorous full meal.

Photo and recipe adapted from

family style food

Visit their site to see the original recipe or scroll down for our interpretation.

mushroom spinach pasta

prep time: 10 min

cook time: 20 min

2 servings

Ingredients

1 1/2 tbsp extra virgin olive oil

1/4 cup shallots, green garlic or onion, as available

Kosher salt

1 bag mushroom mix,
oyster, king oyster and lions mane

1 garlic cloves

1/4 - 1/2 tsp crushed red chili pepper

Freshly ground black pepper, to taste

4 oz dried pappardelle or fettuccine pasta, or 1/2 pound fresh pasta

1/4 cup rosé or dry white wine

2 tbsp butter, salted or unsalted

1/4 cup grated Parmesan cheese, plus more for serving

1 bunch (approx 5 oz) fresh spinach leaves

preparation

1. Prep vegetables. Cut shallots into thin slices. Cut both kinds of mushrooms into chunky pieces. Rough chop spinach into small pieces.

2. Bring a large pot of salted water to a boil.

3. Place a large (12-in) pan over medium heat. Add the olive oil and shallots to the pan along with 1/2 teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.

4. Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with another pinch of salt. Stir them around with the shallots. Add the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.

5. While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.

6. Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add 1/4 cup cheese and spinach to the pan. Stir until the leaves are wilted.

7. Add the cooked pasta to the pan and toss gently with the sauce.

8. Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!

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