If you’re looking for a weeknight dinner that feels equal parts cozy and vibrant, you’re going to adore this Spaghetti with Mushrooms, Spinach & Ricotta. Tender whole-wheat pasta, meaty mushrooms, earthy spinach, and luscious clouds of ricotta come together in an irresistible dish that feels special, yet takes just 30 minutes from start to finish.
Why You’ll Love This Recipe
- Creamy Without the Heaviness: Dollops of ricotta provide rich, satisfying creaminess without the need for a heavy sauce.
- Flavor-Packed and Weeknight Easy: Fresh mushrooms seared in olive oil and aromatic garlic bring serious depth in just minutes.
- Nutritious and Colorful: Whole-wheat spaghetti and plenty of spinach add fiber, color, and feel-good nutrients.
- No-Fuss Ingredients: All the components are pantry and freezer staples, so you can whip this up whenever the craving strikes!
Ingredients You’ll Need
The magic of Spaghetti with Mushrooms, Spinach & Ricotta lies in its simplicity—each ingredient brings something unique, and when combined, they create a dish that’s greater than the sum of its parts. Here’s what you’ll need and why each is worth picking up!
- Whole-wheat spaghetti: Provides nutty flavor and a hearty, satisfying texture, plus added fiber compared to regular pasta.
- Extra-virgin olive oil: Delivers subtle richness and helps coax out the natural flavors of mushrooms and garlic.
- Cremini mushrooms (or any variety): Their earthy, umami notes make the sauce meaty and deeply savory—don’t skip the browning step for max flavor!
- Garlic: Four cloves add a punch of flavor and aroma that infuses the whole dish, making every bite mouthwatering.
- Frozen spinach (thawed): Offers convenience and vibrant color, while bringing a mild, pleasant earthiness and lots of nutrients.
- Whole-milk ricotta cheese: The star for creaminess—use high-quality ricotta if you can, as it really shines in this recipe.
- Kosher salt & ground pepper: Essential for seasoning and drawing out the flavors of each ingredient.
Variations
One of my favorite things about Spaghetti with Mushrooms, Spinach & Ricotta is how forgiving and adaptable it is! Whether you’re catering to dietary preferences or just working with what you have, you can easily make it your own with a few tweaks.
- Go Gluten-Free: Swap in gluten-free spaghetti or brown rice pasta to keep this dish celiac-friendly—you’ll still get that creamy, satisfying bite.
- Use Fresh Spinach: Toss in a few big handfuls of fresh baby spinach instead of frozen; just sauté until just wilted for a vibrant, fresh flavor.
- Mix Up the Mushrooms: Try shiitake, portobello, or a wild mushroom blend for a deeper or more complex flavor profile.
- Add a Lemon Zest Finish: Sprinkle freshly grated lemon zest over the plated pasta for a bright, citrusy kick that wakes up all the flavors.
How to Make Spaghetti with Mushrooms, Spinach & Ricotta
Step 1: Cook the Pasta
Begin by bringing a large pot of generously salted water to a boil. Add the whole-wheat spaghetti and cook according to package directions—you want it al dente, so it keeps some bite. Before you drain the noodles, don’t forget to reserve about ½ cup of that starchy pasta water; it’ll be the key to bringing the sauce together later!
Step 2: Sauté the Mushrooms
While the pasta is cooking, heat your olive oil in a large skillet over medium-high heat. Add the quartered mushrooms and give them room—overcrowding leads to steaming, not browning. Let them cook, stirring occasionally, until they’re golden and fragrant, about 8 minutes. All those toasty bits in the pan? That’s flavor gold!
Step 3: Add Garlic and Spinach
Turn the heat down to medium-low and add the minced garlic, stirring until it’s aromatic but not browned (about 1 minute). Stir in your thawed spinach—make sure you’ve squeezed out any excess moisture. Cook and stir until everything is nicely combined and heated through, about 3 minutes.
Step 4: Toss Everything Together
Add the drained pasta straight into the skillet, followed by your reserved pasta water and a generous ¼ cup of ricotta. Season with salt and pepper. Give everything a good toss so the ricotta melts and enrobes the noodles, making them silky, creamy, and luxurious. Taste and adjust the seasoning as needed.
Step 5: Serve & Top with More Ricotta
Twirl the Spaghetti with Mushrooms, Spinach & Ricotta onto bowls and finish each portion with a big, fluffy dollop of the remaining ricotta. This final touch brings everything together and turns each bowl into a mini celebration of flavor and texture!
Pro Tips for Making Spaghetti with Mushrooms, Spinach & Ricotta
- Mushroom Browning Secret: Don’t rush the mushrooms—let them cook undisturbed for a few minutes at a time for irresistible caramelized edges.
- No Watery Spinach: Always squeeze the spinach dry before adding it to the skillet to prevent the sauce from becoming thin or diluted.
- Reserve That Pasta Water: The starch in the cooking water helps emulsify the ricotta and olive oil, making the sauce luscious and clingy instead of runny.
- Ricotta Magic: Use the freshest, creamiest ricotta you can find, and let it come to room temperature so it blends in smoothly without clumping.
How to Serve Spaghetti with Mushrooms, Spinach & Ricotta
Garnishes
This luscious pasta begs for that final burst of freshness—think a generous crack of black pepper, a sprinkle of grated Parmesan, or some torn fresh basil or parsley leaves. If you’re feeling zesty, a shower of lemon zest right before serving sings alongside the ricotta and greens.
Side Dishes
I love pairing this dish with a crisp green salad dressed simply in olive oil and lemon, or some oven-roasted cherry tomatoes for a juicy, tangy contrast. A piece of crusty sourdough is perfect for catching every bit of creamy ricotta from your plate!
Creative Ways to Present
For a dinner party, twirl the Spaghetti with Mushrooms, Spinach & Ricotta into individual nests using tongs, then swoosh each onto shallow pasta bowls with a dollop of ricotta in the center. For family-style, heap the pasta in a large warmed platter, swirl with extra olive oil, and let everyone dig in!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Spaghetti with Mushrooms, Spinach & Ricotta to an airtight container and refrigerate for up to 3 days. The flavors will meld together nicely, though you may want to freshen up with an extra dollop of ricotta when reheating.
Freezing
While cooked pasta is best enjoyed fresh, you can freeze the mushroom and spinach “sauce” portion on its own for up to one month. Simply defrost, heat, and toss with freshly cooked pasta and ricotta for a quick meal later on.
Reheating
Gently warm leftovers in a skillet over low heat, adding a splash of water or milk to loosen and restore creaminess. Finish with a little extra ricotta and olive oil for that just-made taste!
FAQs
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Can I substitute another cheese for ricotta?
Absolutely! While ricotta offers the creamiest texture, you can use cottage cheese for a similar effect, or try mascarpone for even more decadence. For a tangier note, a soft goat cheese works beautifully as well.
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Can I use fresh spinach instead of frozen?
Yes, just use several big handfuls of baby spinach. Add it after the garlic, sautéing until just wilted. Since fresh spinach contains more water, cook off any excess liquid before combining with the pasta and ricotta.
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Is it possible to make Spaghetti with Mushrooms, Spinach & Ricotta vegan?
With a couple tweaks, yes! Swap the ricotta for your favorite plant-based ricotta or soft tofu blended with a splash of lemon juice and nutritional yeast. Use egg-free pasta to complete the vegan transformation.
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How do I prevent watery sauce in this recipe?
The key is to squeeze the thawed spinach thoroughly to remove any excess water and to only add a bit of reserved pasta water at first, increasing as needed for a silky, not runny, sauce consistency.
Final Thoughts
If you’re craving something that’s both nourishing and a little bit dreamy, Spaghetti with Mushrooms, Spinach & Ricotta brings it all to the table. Try it once, and it just might become part of your regular dinner rotation—comforting, quick, and endlessly satisfying. I hope you’ll fall in love with it as much as I have!
Print
Spaghetti with Mushrooms, Spinach & Ricotta Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Italian
- Diet: Vegetarian
Description
This flavorful and wholesome recipe for Spaghetti with Mushrooms, Spinach & Ricotta is a delightful combination of whole-wheat spaghetti, earthy mushrooms, nutritious spinach, and creamy ricotta cheese.
Ingredients
Ingredients:
- 8 ounces whole-wheat spaghetti
- 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms or other mushrooms, quartered
- 4 cloves garlic, minced
- 8 ounces frozen spinach, thawed
- 1 cup whole-milk ricotta cheese, divided
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground pepper
Instructions
- Cook Spaghetti: Boil water and cook spaghetti according to package instructions. Reserve pasta water and drain pasta.
- Sauté Mushrooms and Spinach: In a skillet, sauté mushrooms until golden, then add garlic and spinach. Cook until spinach is warm.
- Combine Ingredients: Add pasta, reserved water, ¼ cup ricotta, salt, and pepper. Stir until creamy.
- Serve: Divide into bowls and top with remaining ricotta.
Nutrition
- Serving Size: about 1½ cups
- Calories: 341
- Sugar: 2g
- Sodium: 508mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 31mg
