Spaghetti with Mushrooms, Spinach & Ricotta Recipe

If you’re craving a beautifully simple, soul-satisfying dinner, Spaghetti with Mushrooms, Spinach & Ricotta is the dish you need. Tender mushrooms, creamy ricotta, and earthy spinach come together with al dente pasta for a meal that feels as hearty as it does fresh—and incredibly comforting.

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Ingredients You’ll Need

One of my favorite things about this Spaghetti with Mushrooms, Spinach & Ricotta is how the ingredient list is both short and purposeful. Every item plays a key role in creating a creamy, flavorsome pasta that’s as dreamy as it is simple to make.

• Whole-wheat spaghetti: Adds a subtle nuttiness and extra fiber, while holding up beautifully to the creamy sauce.
• Extra-virgin olive oil: Gives the veggies a glossy, flavorful boost and brings out their natural richness.
• Cremini mushrooms: Their meaty texture and earthy flavor make the sauce hearty and deeply savory. White or mixed mushrooms work just as well.
• Garlic: Fresh garlic infuses the oil and veggies with gentle warmth—don’t skip it!
• Frozen spinach: Super convenient and packs in plenty of greens with no need for washing or chopping. Just thaw and squeeze out any excess moisture.
• Whole-milk ricotta cheese: The star for all things creamy and luscious. It makes the sauce velvety without being heavy.
• Kosher salt & ground black pepper: Balance the flavors and bring everything together.

Variations

One of the joys of this dish is just how easy it is to tailor to your mood or what’s in the fridge. Don’t be shy about experimenting—Spaghetti with Mushrooms, Spinach & Ricotta is unfussy and loves a little personalization!

• Add Some Heat: Toss in a pinch of red pepper flakes with the garlic for gentle warmth.
• Swap the Greens: Try baby kale, Swiss chard, or even arugula in place of spinach, either fresh or frozen.
• Boost the Protein: Add a handful of toasted pine nuts or stir through cooked, shredded rotisserie chicken for extra substance.
• Go Gluten-Free: Simply use your favorite gluten-free spaghetti—this creamy veggie sauce plays well with all pasta shapes.

How to Make Spaghetti with Mushrooms, Spinach & Ricotta

Step 1: Cook the Spaghetti

Set a large pot of salted water on to boil and add your whole-wheat spaghetti. Cook until just al dente, following the timing on your package—this ensures a bit of bite so the pasta doesn’t get lost in the creamy sauce later. Before you drain it, grab a half cup of that starchy pasta water; it will help create the silkiest finish in your sauce.

Step 2: Sauté the Mushrooms

While the pasta cooks, heat extra-virgin olive oil in a large skillet. Tumble in the quartered mushrooms and let them cook—stir occasionally, but don’t rush! Letting them sit gives you those gorgeous golden edges and deep, savory flavor. This step takes about eight minutes, but it’s worth savoring the aroma as mushrooms caramelize.

Step 3: Add the Garlic & Spinach

Lower the heat to medium-low and add the minced garlic, stirring for just a minute until it’s fragrant and golden. Next, toss in the thawed, well-drained spinach. Stir and cook for a few more minutes to heat the greens through and let them soak up that delicious garlicky oil.

Step 4: Finish the Pasta

Add your drained spaghetti, that reserved pasta water, a quarter cup of ricotta, salt, and pepper straight to the skillet. Use tongs or a large spoon to toss everything until the cheese melts in and a creamy sauce coats every strand of pasta. Taste and adjust seasoning if needed.

Step 5: Serve & Top with Ricotta

Divide your creamy Spaghetti with Mushrooms, Spinach & Ricotta into bowls. Spoon over the rest of the ricotta in generous dollops—this gives you creamy pops of flavor atop the warm pasta. Grab a fork, swirl up a big bite, and enjoy!

How to Serve Spaghetti with Mushrooms, Spinach & Ricotta

Garnishes

Your bowl will already look gorgeous topped with ricotta, but I love a quick shower of freshly cracked pepper, chopped fresh parsley, or a zesting of lemon for brightness. A little grated Parmesan or a drizzle of good olive oil is never amiss either.

Side Dishes

This pasta pairs happily with a crisp green salad dressed simply in lemon and olive oil, or a mound of garlicky roasted broccoli. For extra comfort, a hunk of warm, crusty bread is perfect for scooping up every last bit of creamy ricotta.

Creative Ways to Present

If you want to make things extra-special, twirl individual portions with tongs and nestle them in shallow bowls for restaurant flair. For a family-style feast, serve Spaghetti with Mushrooms, Spinach & Ricotta on a big platter with heaps of ricotta and herbs in the center, letting everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Spaghetti with Mushrooms, Spinach & Ricotta keeps well in an airtight container in the fridge for up to three days. The flavors deepen, and it reheats wonderfully for quick lunches or next-day dinners.

Freezing

While this pasta is best enjoyed fresh, you can freeze portions if needed. Freeze in airtight containers for up to one month, but note that the ricotta may become a bit grainy upon thawing—still tasty, just slightly different in texture.

Reheating

Warm leftover pasta gently in a skillet over medium-low heat, adding a splash of water or milk to loosen the sauce as needed. If you’ve saved fresh ricotta for topping, add it after reheating for the best creamy contrast.

FAQs

Final Thoughts

I hope you make and love this Spaghetti with Mushrooms, Spinach & Ricotta as much as I do. It’s a cozy weeknight staple that manages to taste special enough for a celebration—and I can’t wait for you to take your first creamy, twirlable bite!

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