What mushrooms are best for mushroom spinach pasta?

This recipe for mushroom spinach pasta works with almost any type of mushroom, so you can choose based on your taste and availability. Cremini mushrooms are a fantastic choice because they have more flavour than white button mushrooms but are not too overpowering. If you want something more intense, shiitake or portobello mushrooms add a deep, earthy richness. For a gourmet feel, try a mix of wild mushrooms like oyster, chanterelle, or porcini.

How to get al dente pasta?

To get al dente pasta, start by cooking it in boiling water, ideally with a bit of salt. Follow the package instructions but begin checking a minute or two before the suggested cooking time. The pasta should be firm to the bite but not raw in the centre. To be extra sure, take a piece, bite into it, and look – if you see a thin, chalky-white core, give it another 30 seconds before draining.

How to store and reheat leftover mushroom spinach pasta?

If you have any mushroom spinach pasta leftovers, store them in an airtight container in the fridge to keep everything fresh. Avoid the microwave, if possible, when reheating, as it can make the pasta dry or rubbery. Instead, warm it gently in a pan over low heat, adding a splash of water or a knob of butter to loosen up the sauce.

How long can I store mushroom spinach pasta?

For the best taste and texture, try to eat your leftovers within 2 to 3 days. After that, the pasta can start to lose its bite, and the spinach might get a little soggy.

Mushroom spinach pasta

35 mins cooking time

Simple ingredients can be transformed into superb meals. And you can prove that fact with this easy mushroom spinach pasta, elevated with a little Lurpak®. Take al dente bucatini, buttery mushrooms, spinach sautéed in garlic, and a sprinkle of Parmesan and pine nuts, then enjoy your near-effortless creation. Quick, easy and without a doubt glorious.

Mushroom spinach pasta

35 mins cooking time

Cook mode

Method

Cook pasta as per pack instructions. Drain the pasta, reserving 3 tablespoons of the pasta water.

Make sure to salt the boiling water generously, as this will season the pasta from the inside out. Also, do not forget to save some pasta water before draining. The starchy water helps bind the sauce to every strand, giving it a silky, restaurant-quality finish.

Toast pine nuts in a small pan for 4 to 5 minutes over low heat until golden. Set aside.

While the pasta is cooking, heat a frying pan over medium heat.

Add butter and mushrooms and cook for 3 to 4 minutes until golden. Add the sliced garlic and cook for 1 to 2 minutes. Add the spinach and cook for 30 seconds until wilted. Season with salt and pepper.

Wipe the mushrooms clean with a damp towel or a soft brush to remove any dirt instead of rinsing them under running water. Mushrooms are like sponges and will absorb water, making them soggy instead of nicely golden when cooked. If they have long stems, trim the tough ends before slicing.

Mix the pasta with the pasta water, and mushrooms.

When adding the reserved pasta water, do it a little at a time while tossing the pasta over low heat. Too much at once can make it watery, so start with a tablespoon and add more as needed until you get that silky, well-coated texture.

Serve in warmed bowls and sprinkle with pine nuts and grated Parmesan.

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Questions about mushroom spinach pasta

Find answers to some of the most frequently asked questions about pasta with mushrooms and spinach. From picking the right mushrooms to storing leftovers, here is everything you need to know to make sure this recipe turns out just right.

This recipe for mushroom spinach pasta works with almost any type of mushroom, so you can choose based on your taste and availability. Cremini mushrooms are a fantastic choice because they have more flavour than white button mushrooms but are not too overpowering. If you want something more intense, shiitake or portobello mushrooms add a deep, earthy richness. For a gourmet feel, try a mix of wild mushrooms like oyster, chanterelle, or porcini.
To get al dente pasta, start by cooking it in boiling water, ideally with a bit of salt. Follow the package instructions but begin checking a minute or two before the suggested cooking time. The pasta should be firm to the bite but not raw in the centre. To be extra sure, take a piece, bite into it, and look – if you see a thin, chalky-white core, give it another 30 seconds before draining.
If you have any mushroom spinach pasta leftovers, store them in an airtight container in the fridge to keep everything fresh. Avoid the microwave, if possible, when reheating, as it can make the pasta dry or rubbery. Instead, warm it gently in a pan over low heat, adding a splash of water or a knob of butter to loosen up the sauce.
For the best taste and texture, try to eat your leftovers within 2 to 3 days. After that, the pasta can start to lose its bite, and the spinach might get a little soggy.

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Cook up scrumptious mushroom spinach pasta

Few things in life are as comforting as a warm bowl of pasta, and this mushroom spinach pasta is no exception. The velvety butter-coated pasta twirls around golden mushrooms and tender spinach, delivering a rich and comforting taste.

This is not one of those recipes that require hours in the kitchen or an endless list of ingredients – just a few pantry staples and fresh produce. If you are looking for an easy, crowd-pleasing meal, this one has got your name on it. So, grab your apron, turn up the heat, and start cooking! Want to try more easy dinner ideas? Take a look at these recipes for sage and butter pasta, fresh tomato bruschetta, homemade veggie burgers, and brussels sprouts with cranberries and almonds.

Al dente bucatini pasta with umami and earthy notes

Bucatini pasta gives you a perfect balance of chewiness and bite, with a hollow centre that soaks up all the buttery, garlicky goodness in this dish. The mushrooms bring deep, savoury umami, while the spinach adds a subtle earthiness that ties everything together. These two ingredients work hand in hand, ramping up each other’s flavours while allowing the buttery sauce to coat every strand of bucatini.

Sprinkled with toasted pine nuts and grated Parmesan

Elevate your mushroom spinach pasta with toasted pine nuts and freshly grated Parmesan cheese. Pine nuts bring a delicate nuttiness and a slight crunch that contrasts beautifully with the softness of the pasta and mushrooms. Their richness makes every bite even more irresistible.

Parmesan seems destined to be paired with pasta. The cheese melts ever so slightly into the warm bucatini, adding a salty, nutty flavour while still retaining its bold character. It is an unbeatable combo and such an easy way to give this dish the glorious crown it deserves.

A quick and easy pasta dinner

This mushroom spinach pasta is a wonderful reminder that sometimes, the simplest recipes really are the best. It is ready in just over 30 minutes and delivers lots of flavour. But even better, there is no fancy technique or hard-to-find ingredients. It is just good, honest cooking with a few simple things that work beautifully together.

It is a perfect choice for those busy weeknights when you want something homemade but do not have the time or energy for anything elaborate. Once you try it, you will come back to it again and again – not just because it is easy, but because it really is that good.

Put your mark on it

This recipe is already a winner, but there is always room to add your own touch with a little creativity.

Try toasting buttery panko breadcrumbs with garlic and Parmesan for a golden, crispy topping. If you love a nuttier bite, swap the pine nuts for toasted almonds, hazelnuts, or walnuts.

Instead of plain butter, stir in soft herb and lemon butter infused with fresh parsley, basil, or thyme, plus a little lemon zest to brighten things up. If you enjoy a bit of heat, melt butter with garlic and chilli flakes, adding a gentle kick that pairs beautifully with the earthy mushrooms.

While Parmesan is a classic choice, Pecorino Romano offers a sharper, saltier alternative, and a few dollops of creamy goat cheese or ricotta can add a whole new level of indulgence. If you are a fan of bold flavours, a sprinkle of crumbled blue cheese will bring a rich, tangy contrast that pairs surprisingly well with the mushrooms.

A squeeze of lemon juice or a light sprinkle of zest just before serving will cut through the richness, while freshly chopped basil, parsley, or chives add a final flourish of brightness. If you want to go even deeper into umami territory, caramelised shallots can provide a sweet-savoury edge that rounds out the flavours exquisitely.

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