top of page

Garlic Butter Mushroom and Spinach Pasta

A white bowl of Garlic Butter Mushroom and Spinach Pasta

Garlic Butter Mushroom and Spinach Pasta is a quick and satisfying dish serving four with approximately 400-450 calories per portion. With a 15-minute prep and 20-minute cooking time, this recipe offers convenience and flavor. It combines savory sautéed mushrooms, fresh spinach, and a creamy garlic butter sauce, creating a versatile and customizable pasta dish suitable for both busy weeknights and special dinners. Sprinkled with Parmesan and garnished with fresh parsley, it's a delightful and well-rounded meal for a wide range of tastes.

Untitled design.png
Untitled design.png



Prep Time:

15 min

Cook Time:

20 min


  • 8 ounces (225g) of your choice of pasta (e.g., linguine, spaghetti, or fettuccine)

  • 2 tablespoons olive oil

  • 8 ounces (225g) mushrooms, sliced

  • 3 cloves garlic, minced

  • 4 cups fresh spinach leaves

  • 2 tablespoons unsalted butter

  • 1/4 cup grated Parmesan cheese

  • Salt and black pepper to taste

  • Red pepper flakes (optional, for a hint of heat)

  • Fresh parsley, chopped, for garnish




  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

  2. Sauté the Mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes until they are golden brown and have released their moisture. Remove the mushrooms from the skillet and set them aside.

  3. Sauté Garlic and Spinach: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook for another 2-3 minutes until it wilts.

  4. Combine Pasta and Vegetables: Return the cooked pasta to the skillet with the garlic and spinach. Stir to combine the pasta with the vegetables.

  5. Add Butter and Cheese: Add the unsalted butter and grated Parmesan cheese to the skillet. Toss the pasta and vegetables until the butter melts, and the cheese forms a creamy sauce. Season with salt and black pepper to taste.

  6. Return the Mushrooms: Return the sautéed mushrooms to the skillet, mixing them in with the pasta and spinach. If desired, sprinkle with red pepper flakes for a touch of heat.

  7. Garnish and Serve: Garnish with fresh chopped parsley, and serve your Garlic Butter Mushroom and Spinach Pasta hot. Enjoy!


Recommended to cook this recipe in this Potinv Hybrid Stainless Steel Wok.

Potinv Hybrid Stainless Steel Wok

A white bowl of Garlic Butter Mushroom and Spinach Pasta
bottom of page