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One Pot Mushroom Spinach Pasta with White Wine Sauce

One-Pot Mushroom Spinach Pasta with White Wine

Print Recipe
This Mushroom Spinach Pasta with White Wine is citrusy, fresh, and buttery and requires less than 30 minutes and one pot to make!
Course Dinner
Cuisine Italian
Diet Vegetarian
Keyword 30 Minutes or Less, Easy Dinner, Mushroom Spinach Pasta, One-Pot, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Author Marley Goldin

Ingredients

  • 8 ounces baby bella or white button mushrooms
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 16 ounces fettuccine or linguine
  • 2 ½ cups vegetable broth
  • ¾ cup dry white wine
  • 1 large lemon, zest and juice
  • 6 ounces baby spinach
  • 4 tablespoons unsalted butter

Instructions

  • Prep by cleaning and slicing the mushrooms and peeling and mincing the garlic.
    4 cloves garlic, 8 ounces baby bella or white button mushrooms
    Sliced mushrooms and minced garlic on a cutting board
  • To a large saucepan or pot, add the mushrooms, garlic, olive oil, salt, and pepper. Sauté over medium heat until liquid releases from the mushrooms (about 5 minutes).
    2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper
    Mushrooms and garlic sautéing in pan
  • With heat still on medium, add the pasta, laying it flat directly on top of the mushrooms. If you need to, you can break the pasta in half, so it fits easily in your saucepan or pot. Add the vegetable broth on top so that the pasta is completely submerged.
    16 ounces fettuccine or linguine, 2 ½ cups vegetable broth
    Pasta submerged in vegetable broth
  • Cover and cook over medium heat for 10 minutes, stirring a few times in between so that the pasta doesn't stick together or to the bottom. Then, remove the cover and continue to cook until most of the liquid has evaporated.
    Covering a pot of pasta with a lid
  • Continue to heat and add the white wine, lemon juice and zest, and spinach and stir frequently until all of the liquid has once again evaporated.
    ¾ cup dry white wine, 1 large lemon, zest and juice, 6 ounces baby spinach
    White Wine Mushroom Spinach Pasta before adding butter
  • Remove from heat and add the butter, stirring to melt and combine. Serve hot and enjoy!
    4 tablespoons unsalted butter
    Buttery Mushroom Spinach Pasta with white wine sauce

Notes

  • This recipe will work with a wide variety of different pastas but changing the shape of the pasta will also change the cooking time. If you are using something other than Linguine or Fettuccine, monitor it closely to cook it al dente. 
  • For more meatless dinners with minimal cleanup, check out this list of One-Pot Vegetarian Dinners.