86% would make this again

Mushroom and Spinach Pasta

Q: What mushrooms are best for mushroom and spinach pasta?

Use meaty mushrooms like cremini, portobello or shiitake for the deepest flavour and you can mix in button mushrooms if you like a milder taste. Browning them on medium high heat without crowding the pan concentrates their flavour and gives the dish a richer, more satisfying base.

Q: How do I make mushroom and spinach pasta without heavy cream?

Finish the pasta in the pan with reserved starchy pasta water and grated hard cheese while tossing, which emulsifies into a silky sauce that coats the farfalle without needing cream. Adding a small splash of vegetable stock or a knob of butter at the end lifts the mouthfeel while keeping the sauce light.

Q: Why does my pasta sauce become watery when I add spinach?

Spinach releases water as it cooks, so add it near the end of cooking and just stir until it wilts. If the sauce gets loose, toss with a little more hot pasta water and a handful of grated cheese until it comes back together.

Q: How much pasta water should I save and why does it matter?

Save about 150 to 200 millilitres because the starchy water helps bind oil or cheese into a glossy emulsion that makes the sauce cling to the pasta rather than pool on the plate. Use small amounts at a time until you reach a silky consistency.

Q: Can I make mushroom and spinach pasta vegan?

Yes, swap the cheese for nutritional yeast or a vegan Parmesan and use plant based butter or olive oil. Use vegetable stock to finish the sauce and add a touch of umami with a splash of soy sauce or miso thinned with water if you want extra depth.

Q: What cheese works best for this dish?

Finely grated hard cheeses such as Parmesan or a mix of Parmesan and Pecorino melt into the sauce and help create that creamy coating without cream. Add the cheese gradually off the highest heat while tossing so it melts smoothly and does not clump.

Q: How do I stop mushrooms from steaming and get a good brown colour?

Cook mushrooms in a hot wide pan in a single layer, leave them alone for a minute or two so their moisture evaporates, then toss and repeat. Avoid overcrowding the pan and work in batches if necessary so each piece browns and develops flavour.

Vish G

December 18, 2025

When dinner needs to be easy and satisfying Mushroom and Spinach Pasta fits right in. It’s incredibly simple to make, full of everyday flavour and great for busy nights. A relaxed meal the whole table can enjoy in under 30 minutes. Topped with melty cheese and red chilli flakes for a pop of colour without the need for heavy cream with a hidden zing of lemon.

PREP TIME

10 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

180 g or 6.5 oz farfalle pasta
Salt, for the pasta water
1 tablespoon olive oil
200 g or 7 oz mushrooms, sliced
1 small shallot or half a small onion, finely chopped
1 clove garlic, finely chopped
60 ml or 0.25 cup vegetable stock, plus more if needed
75 g or 0.75 cup fresh spinach
Zest of 1 organic lemon
40 g or 0.5 cup finely grated hard cheese, plus extra for serving
Red chilli flakes, to taste
Black pepper, to taste
A small knob of butter, optional

Instructions

Bring a large pot of well salted water to a boil and cook the farfalle until just tender, about 1 to 2 minutes less than the packet suggests, then reserve about 150 ml or 0.66 cup of the pasta water and drain.
Heat a wide pan over medium high heat, add the olive oil and cook the mushrooms in a single layer, leaving them undisturbed for a minute or two so they turn golden, then stir and cook until lightly browned and any moisture has cooked off.
Lower the heat to medium, add the shallot and cook for about 1 minute until soft, then add the garlic and cook for 30 seconds until fragrant.
Add the drained pasta to the pan along with the vegetable stock and a small splash of the reserved pasta water, then gently toss so the pasta is coated and glossy.
Sprinkle in the grated cheese a little at a time while tossing so it melts into the liquid and coats the pasta without clumping.
Add the spinach and stir just until wilted, then return the mushrooms to the pan if they were set aside.
Add the lemon zest, black pepper, and a pinch of red chilli flakes, then taste and adjust seasoning if needed.
Turn off the heat, add the butter if using, and give everything a final gentle toss.
Serve straight away with extra grated cheese and a light sprinkle of chilli flakes on top.