Mushroom and Spinach Pasta

This week, I have been cooking up some recipes from this awesome cookbook from Michael Symon called 5 in 5. The whole idea of the book is a bunch of recipes that use 5 fresh ingredients, and, if done properly, can be cooked in 5 minutes. I wanted to find more recipes with fewer and fresher ingredients, quick to make, affordable, and are conducive to helping me cook more throughout the week. The next few recipes that I will post are either directly from this book or they were tweaked slightly, with the book as inspiration.

Mushroom and Spinach Pasta

  • Kosher salt and black pepper
  • 1 lb whole wheat pasta (something that holds sauce well like rotini, rigatoni, or orecchiette)
  • 2 tablespoons olive oil, or more if needed
  • 3 cups (~8 oz) button mushrooms
  • 4 cups baby spinach
  • 8 oz fresh goat cheese
  1. In a large pot, bring some salted water to a boil. Cook the noodles al dente, about 1 minute less than package instructions. Scoop out 1 cup of pasta water before draining pasta.
  2. Meanwhile, put a large skillet over medium-high heat. Add the olive oil and mushrooms and cook until well browned for about 3 minutes.
  3. If the pan looks dry, add some olive oil. Add the spinach and a pinch of salt and stir.
  4. Add the pasta water and goat cheese to the pan, remove from heat, and stir to completely incorporate the cheese. Toss in the pasta in the pan and stir to coat the noodles. Serve immediately.



  1. Goat cheese is an ingredient that I was not familiar with until today. After trying the recipe as it was written, I fully believe that no other type of cheese would have worked as well for this dish. The goat cheese added creaminess, some saltiness, and a little bit of tang to the dish that is hard to replace. Don’t replace the cheese with something else. Just trust me on this!
  2. Speaking of goat cheese, it is probably a good idea to temper the cheese before adding it to the pasta. My cheese was mostly cold and it took a while to fully melt. Letting the cheese come to room temperature should help with this.
  3. Also, you could probably add 1-2 cups of pasta water to this dish. 1 cup seemed to be the bare minimum to make a sauce. If you want more sauce, use more pasta water. If you want less sauce, stick with this recipe.



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