Main Dishes / Side Dishes

Easy Italian Spinach Mushroom Pasta

Want a quick and comforting dish that you’ll fall in love with any night of the week?  This Easy Italian Spinach Mushroom Pasta is amazing and delicious and you will definitely fall in love!

This pasta dish is perfect for meatless Mondays, pasta lovers and for all the vegetarians and vegans out there!

The bow-tie pasta is one of our favorites and the rest of the dish is filled with sauteed mushrooms, fresh spinach, cherry tomatoes, parmesan cheese, Italian herbs.  Sounds pretty out of this world yummy if you ask us!

It’s lightened up a bit, yet it’s totally satisfying and comforting.  It’s kind of hard to stop eating it, especially if you love pasta.  Perfect with this Rustic Vegan Buttermilk No-Yeast Bread on the side slathered in some butter or olive oil.  YUM!

So gather up your favorite kinds of mushrooms, and let’s make some pasta!


Kim Lange
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Comfort Food, Italian
Servings 4


  • 2 cups bowtie pasta or pasta of choice (save out 1/2 cup reserve from pasta water before draining pasta for later)
  • 3-4 tablespoons of olive oil
  • 1 lb mushrooms sliced
  • 3 cloves garlic minced or 1 teaspoon garlic powder
  • 1 1/2 cups fresh spinach
  • 1 1/2 cups cherry tomatoes halved
  • Extras:
  • 1/2 cup parmesan cheese grated + extra for top of pasta
  • Optional: 1 teaspoon red chili pepper flakes
  • Optional: 1 teaspoon parsley
  • Seat Salt
  • Fresh cracked pepper to taste


  • To make the parmesan spinach mushroom pasta skillet:
  • Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water.
  • Meanwhile, place minced garlic in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, followed 1 minute later by the sliced mushrooms. Season with sea salt and black pepper, and cook for 7 minutes, or until golden, tossing regularly.
  • Toss the drained hot pasta, spinach and tomatoes into the mushroom pan with a splash of reserved pasta water.
  • Let the spinach wilt just a little bit. Stir in the parmesan cheese and some drizzles of olive oil (1-2 tablespoons) and coat all the pasta. Taste. Season as needed, then dish it up and add more parmesan and any seasonings, or chili pepper flakes as needed.
Tried this recipe?Let us know how it was!

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