This delicious Spinach & Mushroom Spaghetti with Sun-Dried Tomatoes is cozy, veggie-filled and so simple to make! With sun-dried tomatoes, parsley, and a buttery white wine sauce, there is lots to love about this spaghetti. There’s no need to order takeout when you can make an amazing pasta dish at home with such little effort.
There’s nothing like a big ole plate of spaghetti to feel all the comfy vibes, and bonus points if it’s quick and easy to make! This recipe is a hit in our house, as it is so simple yet packs a big flavor punch. With just a few ingredients, you can make a decadent pasta that is better than takeout. Plus, it’s ready in the time it takes to cook your pasta.
I used spaghetti here, but you can feel free to use your favorite type of pasta, such as chickpea, whole wheat, or lentil pasta. There’s just something about a twirly plate of spaghetti that is so satisfying.
For this Spinach and Mushroom Spaghetti with Sun-Dried Tomatoes, we use the following flavor-packed ingredients:
- mushrooms and garlic
- lemon juice
- sun-dried tomatoes (of course!) – savory and tangy
- vegan butter
- olive oil
- dried parsley
How This Dish Comes Together: Spinach and Mushroom Spaghetti with Sun-Dried Tomatoes
Start by putting a large pot on the stove to boil, for the pasta. Once it boils, I like to add a couple teaspoons of salt to the water along with the pasta. Check the package directions to cook until al dente, then drain the pasta.
Meanwhile, the rest of the dish comes together in a large skillet while the pasta is doing its thing. You can preheat the skillet over medium heat, while slicing the mushrooms. Then add the mushrooms, butter and oil to the pan and let it cook for around 7 minutes, stirring every so often. This is a good time to mince the garlic and chop the sun-dried tomatoes.
Add the garlic salt and pepper, and cook for a minute. Then add the white wine. The wine will start bubbling away. When around half of the liquid is gone, add in the sun-dried tomatoes and spinach. Stir and cook everything for a couple minutes, as as it cooks, the spinach will wilt. Right away, add in the cooked spaghetti, dried parsley and lemon juice. Toss everything together and you’re ready to serve.
If you’d like, you can add in a bit more butter or olive oil. You can serve with additional black pepper, red chili flakes, and/or vegan parmesan cheese.
Other Delicious & Simple Pasta Recipes
Spinach and Mushroom Spaghetti with Sun-Dried Tomatoes
- 1/2 lb. spaghetti
- 1 tbsp olive oil
- 8 oz. mushrooms sliced
- 2 tbsp vegan butter
- 1 tbsp minced garlic
- 1 tsp black pepper
- 1/2 to 1 tsp kosher salt to taste
- 1/2 cup white wine
- 1/2 cup sun-dried tomatoes chopped
- 2 cups (packed) baby spinach
- Juice of 1/2 lemon
- 1 tbsp dried parsley
- Cook the spaghetti in salted water to al dente according to package.
- Meanwhile, add the oil, mushrooms and vegan butter to a large pan, cook over medium heat for 7 min, stir occasionally. Add garlic, salt and pepper, cook 1 min.
- Add white wine, cook a few minutes, letting the liquid bubble away by roughly half, then add the sun dried tomatoes and spinach.
- Cook 1 to 2 min to let spinach wilt. Add cooked spaghetti, lemon juice and parsley.