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spinach mushroom pasta on a plate

Easy Spinach Mushroom Pasta

Course Meatless Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 328kcal
Author Joe Boyle


  • 8 oz rotini pasta , cooked according to package directions
  • 1-1/2 oz sun-dried tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 medium onion , diced
  • 4 large cloves of garlic , minced
  • 1 teaspoon crushed red pepper
  • 8 oz fresh mushrooms , sliced
  • 6 oz fresh baby spinach
  • 15 oz can navy beans or cannellini beans , rinsed and drained
  • 2 tablespoons dry sherry or champagne vinegar
  • salt and pepper to taste


  • Start cooking the pasta.
  • Add sun-dried tomatoes to a small bowl and cover with boiling water. Set aside to rehydrate.
  • Warm olive oil in a large skillet and add the diced onion. Saute until translucent, stirring frequently.
  • Add the minced garlic and saute for 30 seconds, stirring constantly.
  • Add the sliced mushrooms to the pan and saute till they are starting to brown.
  • Add the spinach to the pan by large handfuls, stirring and letting each get partially wilted before adding another large handful. Continue until all the spinach has been added, then cook for another 2 or 3 minutes to allow the moisture to evaporate.
  • Drain the rehydrated tomatoes and add them, along with the cooked and drained pasta and the rinsed and drained beans to the pan, then stir and mix until heated through. Add the sherry, and salt and pepper to taste.
  • Serve with shredded cheese, if desired.


Calories: 328kcal | Carbohydrates: 38.6g | Protein: 15.2g | Fat: 15.1g | Saturated Fat: 2.2g | Sodium: 597mg | Fiber: 10.7g | Sugar: 7.3g