Garlic Mushroom Noodles with Spinach Recipe

Mushroom, Spinach, and Garlic Noodles

This quick and flavorful mushroom, spinach, and garlic noodle dish is perfect for a busy weeknight or a simple weekend meal. Earthy cremini mushrooms, bright baby spinach, and fragrant garlic combine with a savory soy-sesame dressing and a touch of sriracha for heat. It pairs well with grilled meats or stands alone as a satisfying vegetarian main. The recipe is easy to adapt—swap noodles, add protein, or adjust the spice to suit your taste.

Recipe Details

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes
• Servings: 6
• Author: Pam – For the Love of Cooking (adapted)

Ingredients

• 10 oz spaghetti or pasta of choice, cooked according to package directions; reserve ½ cup of the cooking liquid
• 1 tbsp butter or olive oil
• 8 oz cremini mushrooms, sliced
• 4 cups baby spinach
• 3–4 garlic cloves, minced (adjust to taste)
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• ¼ tsp sriracha sauce, or more to taste
• Sea salt and freshly cracked black pepper, to taste

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Strainer

How to Make Mushroom, Spinach, and Garlic Noodles

1. Bring a large pot of well-salted water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water before draining the pasta.
2. While the pasta cooks, heat the butter or olive oil in a large skillet over medium-high heat.
3. Add the sliced mushrooms and cook, stirring occasionally, for about 4–5 minutes until they are golden and any released moisture has mostly evaporated. Browning the mushrooms adds depth of flavor.
4. Stir in the minced garlic and the baby spinach. Cook for about 1 minute, stirring constantly, until the spinach wilts and the garlic is fragrant but not browned.
5. Add the soy sauce, toasted sesame oil, a splash of the reserved pasta water, and the sriracha. Stir to combine and heat through. The reserved pasta water helps create a silky sauce that clings to the noodles.
6. Add the drained pasta to the skillet and toss thoroughly to coat. Taste and adjust seasoning with sea salt, freshly cracked black pepper, and a drizzle of olive oil if desired.
7. Serve immediately with extra sriracha on the side for those who like more heat. Enjoy.

Tips and Variations

• To make this vegan, use olive oil instead of butter.
• Try different mushroom varieties—shiitake, button, or oyster mushrooms all work well and offer distinct flavors and textures.
• Swap spaghetti for rice noodles, udon, or your favorite pasta to change the character of the dish. For a gluten-free option use rice noodles or gluten-free pasta and tamari in place of soy sauce.
• Add protein such as tofu, shrimp, or thinly sliced chicken. Cook the protein first, set aside, and toss back in at the end.
• If you prefer less heat, omit the sriracha and finish with a squeeze of fresh lime or lemon for brightness.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, or microwave briefly, stirring halfway through. Fresh spinach will lose some texture on reheating, so you can add a handful of fresh greens when warming if you prefer.

Serving Suggestions

This noodle dish pairs nicely with grilled flank steak, baked fish, or a crisp Asian-inspired cucumber and carrot slaw. Garnish with sesame seeds, sliced green onions, or a drizzle of extra sesame oil for added aroma and texture.