Description

This comforting mushroom and spinach pasta is a quick, crowd-pleasing vegetarian dish perfect for Halloween or any cozy autumn night. Earthy mushrooms, fresh spinach, and a creamy Parmesan sauce come together in under 30 minutes for a festive, flavorful appetizer.

Ingredients

Scale

12 oz spaghetti, linguine, or bucatini (regular or black pasta for Halloween flair)
10 oz cremini or button mushrooms, cleaned and sliced (portobello or shiitake work too)
5 oz fresh baby spinach, washed and roughly chopped
3 cloves garlic, minced
1 small shallot, finely diced
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1/2 cup vegetable broth (or chicken broth for non-vegetarian option)
1/3 cup heavy cream (swap with coconut cream for dairy-free)
1/2 cup grated Parmesan cheese (plus more for serving)
Salt & pepper, to taste
1/4 tsp red pepper flakes (optional)
1/2 tsp lemon zest
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (8-10 minutes). Reserve 1/2 cup pasta water before draining. Set pasta aside.
While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add diced shallot and sauté for about 2 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Add sliced mushrooms to the skillet. Spread out and let cook undisturbed for 3 minutes. Stir and continue cooking for another 3-4 minutes until mushrooms are golden and liquid has evaporated. Add a splash of broth if pan gets dry.
Add chopped spinach to the skillet. Toss until just wilted (about 1-2 minutes).
Pour in vegetable broth and heavy cream. Stir well, scraping up any browned bits. Simmer for 2-3 minutes until slightly thickened. Add grated Parmesan, salt, pepper, red pepper flakes, and lemon zest. Stir until cheese melts and sauce is creamy.
Add cooked pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time until sauce coats noodles. Taste and adjust seasoning.
Transfer to a serving bowl. Garnish with chopped parsley and extra Parmesan. Serve hot.

Notes

For extra Halloween flair, use black squid ink pasta or add a drop of black food coloring to cooked noodles. Mushrooms should be deeply browned for best flavor; don’t rush this step. Reserve pasta water to adjust sauce consistency. For vegan or gluten-free adaptations, swap cream and cheese for plant-based alternatives and use gluten-free pasta. Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of broth.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: Italian

Nutrition

Serving Size: About 1/4 of the recipe (1 generous bowl)
Calories: 420
Sugar: 5
Sodium: 620
Fat: 15
Saturated Fat: 7
Carbohydrates: 54
Fiber: 7
Protein: 15

Keywords: mushroom pasta, spinach pasta, Halloween appetizer, vegetarian pasta, creamy pasta, easy pasta recipe, autumn recipe, comfort food