Spinach Mushroom Spaghetti with Sun-Dried Tomatoes

A creamy, savory spaghetti loaded with tender mushrooms, fresh spinach, and tangy sun-dried tomatoes. Garlic, Parmesan, and Italian herbs bring everything together for an easy and satisfying meat-free dinner.

Ingredients

For the Pasta:

• 12 oz spaghetti
• 1 tablespoon salt, for pasta water
• 2 tablespoons olive oil
• 3 tablespoons butter
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• ½ small yellow onion, finely diced
• ½ teaspoon Italian seasoning
• ½ teaspoon red pepper flakes, optional
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup sun-dried tomatoes, drained and thinly sliced
• 4 cups fresh baby spinach
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ½ cup reserved pasta water
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Optional:

• Extra Parmesan for serving
• Fresh basil
• Extra red pepper flakes
• 1 tablespoon sun-dried tomato oil for extra flavor

Directions

1. Cook the Spaghetti

• Bring a large pot of water to a boil.
• Add salt and cook the spaghetti according to the package directions until al dente.
• Before draining, reserve ½ cup of the pasta water.
• Drain the spaghetti and set aside.

2. Sauté the Mushrooms

• Heat olive oil and butter in a large skillet over medium-high heat.
• Add the sliced mushrooms.
• Cook for 5–7 minutes, stirring occasionally, until they are golden brown and their moisture has cooked away.

3. Add Onion and Garlic

• Add the diced onion and cook for 2–3 minutes until softened.
• Stir in the minced garlic and cook for about 30 seconds, until fragrant.

4. Season

• Add Italian seasoning, red pepper flakes if using, salt, and black pepper.
• Stir well to coat the mushrooms.

5. Add the Sun-Dried Tomatoes

• Stir in the sliced sun-dried tomatoes.
• Cook for 1–2 minutes so they release their rich, tangy flavor.

6. Add the Spinach

• Add the fresh spinach a handful at a time.
• Stir continuously until the spinach wilts, about 2–3 minutes.

7. Make the Cream Sauce

• Reduce the heat to medium-low.
• Pour in the heavy cream and stir.
• Add the Parmesan cheese and stir until melted into the sauce.
• Add about ¼ cup of the reserved pasta water and mix.
• Add more pasta water, a little at a time, until the sauce reaches a smooth, creamy consistency.

8. Combine with Spaghetti

• Add the cooked spaghetti directly to the skillet.
• Toss thoroughly until every strand is coated in the creamy mushroom and spinach sauce.
• Cook for 1–2 minutes over low heat.

9. Finish

• Add fresh lemon juice and chopped parsley.
• Taste and adjust salt and black pepper.
• If desired, drizzle in a little sun-dried tomato oil for extra richness.

10. Serve

• Divide among serving plates.
• Top with extra Parmesan, fresh basil, and red pepper flakes if desired.
• Serve immediately while hot and creamy.

Q/S — Quantity & Serving Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: About 40 minutes
• Servings: 4–6
• Difficulty: Easy
• Cooking Method: Stovetop

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 520
• Protein: 18 g
• Carbohydrates: 58 g
• Fat: 25 g
• Saturated Fat: 13 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 690 mg

Nut Information

• This recipe does not naturally contain peanuts or tree nuts.
• Parmesan, butter, and heavy cream are dairy products and are not nuts.
• Check packaged spaghetti, sun-dried tomatoes, Parmesan, and other ingredients for allergy or cross-contact information if preparing this for someone with a severe nut allergy.
• For a nut-free preparation, choose products labeled according to your allergy requirements.

Recipe Tips

• Don’t overcrowd the mushrooms. Giving them space helps them brown instead of becoming watery.
• Use oil-packed sun-dried tomatoes for the richest flavor. Reserve a little of their oil for the sauce if desired.
• Freshly grated Parmesan melts more smoothly into the cream sauce.
• Reserve pasta water before draining because its starch helps loosen and emulsify the sauce.
• Add the spinach near the end so it stays vibrant and doesn’t become overcooked.
• For extra protein, add grilled chicken, shrimp, or white beans.
• For a lighter version, substitute half-and-half for heavy cream.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• Reheat gently with a splash of milk, cream, or pasta water to restore the creamy texture.