This quick skillet dinner blends earthy mushrooms, bright spinach, and tender noodles for a cozy meal in under 20 minutes. Fast Mushroom Spinach Noodles is perfect for busy weeknights, meal prep, or when you want something comforting without fuss. For a heartier baked option try this chicken, spinach, and mushroom low-carb oven dish.
Why You’ll Love This Fast Mushroom Spinach Noodles
- Ready in minutes for busy weeknights.
- Earthy mushrooms and bright spinach create big flavor.
- Simple pantry ingredients and easy cleanup.
- Kid- and family-friendly with optional cheese topping.
- Reheats well for quick lunches or meal prep.
Ingredients Needed
- Pasta
- 8 oz noodles (egg noodles or spaghetti)
- Veggies
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- Aromatics
- 2 cloves garlic, minced
- Sauce & Oil
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- Spices
- Salt and pepper to taste
- Toppings
- Grated parmesan cheese (optional)
For another cozy mushroom-and-spinach idea try these creamy mushroom and spinach stuffed sweet potatoes.
Step-by-Step Instructions 5
1. Cook the noodles according to package instructions.
Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
Heat until shimmering.
3. Add minced garlic and sliced mushrooms to the skillet and sauté until mushrooms are tender, about 4-5 minutes.
Stir often so garlic doesn’t burn.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes.
Toss until bright green and softened.
5. Stir in the cooked noodles and soy sauce.
Season with salt and pepper to taste and toss to combine.
6. Serve warm, topped with grated parmesan cheese if desired.
Serve alongside brunch favorites like spinach ham breakfast rolls for a crowd-pleasing meal.
Serving Suggestions Fast Mushroom Spinach Noodles
- Add a squeeze of lemon and extra parmesan for brightness.
- Serve with garlic bread or a crusty baguette.
- Top with toasted pine nuts or chili flakes for crunch or heat.
- Pair with a crisp white wine or iced tea for a relaxed dinner.
Tips for Success Fast Mushroom Spinach Noodles
- Don’t overcook the noodles; al dente texture holds up best in the skillet.
- Use medium heat to brown mushrooms without burning the garlic.
- Add soy sauce sparingly and taste before adding salt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If serving a lighter menu, see juice pairing ideas in this 5-day juice fast guide.
Variations
Here are a few easy ways to change it up:
- Add protein: stir in diced cooked chicken, shrimp, or cubed tofu.
- Make it spicy: add red pepper flakes or a drizzle of chili oil.
- Dairy-free: omit parmesan and finish with a squeeze of lemon and nutritional yeast.
Follow us on Pinterest for more cozy ideas.
Ingredients
Pasta
- 8 oz noodles (egg noodles or spaghetti)
Veggies
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
Aromatics
- 2 cloves garlic, minced
Sauce & Oil
- 2 tablespoons olive oil For sautéing
- 1 tablespoon soy sauce Adjust to taste
Spices
- Salt and pepper to taste
Toppings
- Grated parmesan cheese (optional)
Instructions
Cooking
- Cook the noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add minced garlic and sliced mushrooms to the skillet and sauté until mushrooms are tender, about 4-5 minutes. Stir often to prevent garlic from burning.
- Add the spinach to the skillet and cook until wilted, about 2 minutes, tossing until bright green and softened.
- Stir in the cooked noodles and soy sauce. Season with salt and pepper to taste and toss to combine.
- Serve warm, topped with grated parmesan cheese if desired.
