One-Pot Mushroom Spinach Pasta with White Wine

Looking for a quick and easy pasta dish that brings tons of fresh flavor? This Mushroom Spinach Pasta is citrusy and fragrant, with a lemon, white wine, and butter sauce.

This easy meatless one pot pasta dish is just as easy to whip up and clean up as it is to scarf down! (If you’re loving this one pot mushroom pasta wonder, check out this Mushroom Marsala Pasta next!).

Plus, it’s ready in less than 30 minutes and requires only one pot, making clean up a breeze! Between these attributes and the fact that it’s downright delicious, this recipe is something a mom on the go (who doesn’t want to settle for subpar food) like me can appreciate!

Mushroom Spinach Pasta Ingredient Highlights

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Any mushroom variety will work; I usually just go for baby Bella or white button mushrooms.

You can buy veggie broth at the store or make your own vegetable broth from kitchen scraps.

Pinot Grigio or Sauvignon Blanc is preferred, but any white wine that’s on the dryer side will work. Unsalted is best to allow you to have control over the salt content in your sauce.

Spinach Mushroom Pasta Tips and Tricks

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How I Prep My Vegetables for Pasta

The best way to clean your mushrooms is by using a kitchen towel or clean hands to simply wipe any dirt off of them.

Rinsing mushrooms can actually cause them to get a little slimy, and that sliminess can remain even after cooking them!

Once clean, simply slice the mushrooms longways into thin strips as pictured below. Depending on the size of each mushroom, you will likely slice them into anywhere from 3 to 5 pieces.

As for the garlic, peel it first. My favorite way to peel the outer layer off is by crushing it with the flat side of my knife first.

This will split open the outer layer, making it super easy to peel away. Once peeled, you can use a sharp knife to mince the garlic.

How to Make White Wine Pasta All in One Pot

Add the minced garlic and sliced mushrooms to a large saucepan or shallow pot with the olive oil, salt, and pepper.

Cook over medium-high heat until the liquid releases from the mushrooms (about 5 minutes).

Next, add the pasta to the pot, layered on top of the cooked mushrooms. While you can really use any pasta, changing the shape of the pasta will also change the cooking time.

I’ve tested this recipe with both Fettuccine and Linguine and found they had about the same optimal cooking time of 10-12 minutes, so I recommend using one of those two.

Though this may be controversial, if your pan isn’t big enough, you can break your pasta in half so that it fits snuggly in the pot or pan. It’s very important that your pasta lays flat so that it cooks evenly.

With one pot pasta’s, we add just the right amount of liquid for the pasta to absorb, so we aren’t actually straining and draining excess liquid. I absolutely love one-pot recipes because it makes clean up a breeze!

In this recipe, we are using vegetable broth instead of water in order to infuse extra flavor into the pasta.

Pro tip: For one pot pastas where the water is being completely absorbed by the pasta and not strained, use 4 cups of liquid for 16 ounces of pasta.

Pour the broth over the pasta, so that the pasta is completely submerged in liquid. Then, cover and cook your pasta al dente for about 10-12 minutes.

Make sure to stir occasionally so the noodles do not stick to one another or to the bottom of the pan.

Next, add the spinach, white wine, and lemon juice and zest.

I highly recommend using a citrus squeezer to extract the juice from your lemon. This not only gets the most juice out, but will also catch the seeds so they don’t fall into your pasta.

If you don’t have a citrus squeezer, just make sure you squeeze the lemon juice into a separate bowl first, so you can remove the seeds.

Either way, rinse your lemon first, and use a zester or cheese grater, to add the zest. Then, slice your lemon in half so you can juice it.

Add the spinach and white wine, too, and continue to heat uncovered so that the liquid cooks off. Stir frequently until almost all of the liquid has dissolved.

The last step is removing your pan from the heat and adding the butter. Use the residual heat in your pan to melt the butter, continuously tossing and stirring until the pasta is fully coated in melted butter.

This will give you the best texture on your pasta and the most butter-forward flavor in this lemony white wine sauce.

How to Serve Spinach & Mushroom Pasta

This Mushroom Spinach Pasta is hearty enough to serve as a main on its own. Here are my favorite appetizers and sides to serve with this dish:

• Caprese Bruschetta
• Garlic Bread Spread
• Caprese Asparagus

How I Store and Reheat White Wine Pasta with Mushrooms and Spinach

This Spinach & Mushroom Pasta will last in the refrigerator in an airtight container for up to ten days. It also freezes well and can easily be frozen for up to a year.

You can reheat this pasta on the stovetop, in the oven, or in the microwave from the refrigerator or the freezer.

I do recommend adding a splash of extra broth or white wine before reheating.

You can use the defrost or reheat settings on your microwave, or simply heat on the highest setting, covered, until thoroughly heated through (usually about 5 minutes, stirring in between).

To reheat on the stove, simply add the pasta to a pot or saucepan with the extra splash of liquid, cover, and heat over medium, stirring frequently until heated through.

For the oven reheating method, add your pasta to a baking dish and cover it with aluminum foil. Bake at 350°F for about 15 minutes until heated through.