Sun-Dried Tomato Pasta with Spinach & Mushrooms

5 from 9 votes

This post may contain affiliate links! For more info, check out our privacy policy.

This sun-dried tomato pasta with spinach and mushrooms is set to be in your weekly rotation! This spinach and sundried tomato pasta comes together all in one-pot and it just has SO much flavor going on. The perfect weeknight meal!

It starts with a simple grill of baby bella mushrooms, red pepper flakes and white wine to reduce down. Then finished with chopped sun-dried tomatoes, spinach, parmesan and chopped parsley. I love to end my pasta dishes with a fresh squeeze of lemon juice, too. These flavors together = chef’s kiss!

This recipe is heavily inspired by my Aunt! This dish is a staple meal that my Auntie Nina created and loves to cook when I go to her house – and we all rave about it. Truly delicious!

Sun-dried Tomato Pasta with Spinach & Mushrooms

What ingredients do you need for sun-dried tomato pasta recipe?

  • Linguine, other pasta like penne pasta, or spaghetti work too!
  • Extra virgin olive oil
  • Crushed red pepper
  • Mushrooms
  • White wine
  • Sun dried tomatoes
  • Garlic
  • Butter
  • Fresh baby spinach
  • Parmesan cheese
  • Parsley, Fresh Basil works too
  • Lemon juice
  • Salt and pepper

Additions: Feel free to adjust and add any proteins to this dish like chicken breast, bacon and Italian Sausage! You can also make this pasta creamy, by adding heavy cream!

Other additions such as toasted pine nuts, or walnuts would be great here, too!

Sun-dried Tomato Pasta with Spinach & Mushrooms

Steps To Make This Spinach and Sundried Tomato Pasta

Step 1

Bring a large pot to a boil for your pasta. When boiling, salt generously and add in your pasta and cook pasta until 1 to 2 minutes under al dente according to the package instructions. We will finish cooking in the sauce.

Step 2

In the meantime, in a separate large skillet or cast iron, heat a drizzle of oil or sun-dried tomato oil (from the container, olive oil, and add in your red pepper flakes, salt and pepper and let that bloom for about 1 minute.

Step 3

Next, add in your mushrooms and sauté. You want your mushrooms grilled throughout, darkened and soft, but not burnt or charred. Cook for about 7-8 minutes, stirring every few minutes. Add in your garlic and stir.

Add in your white wine and reduce that down.

Step 4

Next, on medium heat, add in your chopped sun-dried tomatoes. Season with salt and pepper. Stir well until it’s all combined.

As your pasta is finishing cooking, remove and add in about 1/4th cup of pasta water to your skillet to start to create your sauce.

Step 5

Drain your pasta, while reserving more pasta water as needed. Add in your pasta to the skillet and mix well until all combined, finishing cooking here as well on the pasta. Add in your butter and 1 tablespoon grated parmesan. Adjust with more pasta water as needed, about 1/4th cup.

Step 6

Once that’s all combined, add in your spinach and let that wild down. At this point, you can also adjust with more parmesan as you prefer.

Turn off the heat, toss in your chopped parsley and lemon squeeze. Top with more parmesan and serve!

Sun-dried Tomato Pasta with Spinach & Mushrooms

Tips, Tricks and Substitutions

Do I need to use baby bella mushrooms? Feel free to substitute with any of your favorite mushrooms, shiitake, maitake, button, any will work well here!

What if I don’t like spicy? Omit chili flakes if you don’t want a little heat with this dish.

Can I add a protein to this? Yes! Some ideas for protein add-on that will be great are shrimp or chicken, tofu as well.

What if I can only find dried sun-dried tomatoes and not in oil? I would dehydrate your sun-dried tomatoes if they do not come in oil and then marinate them in oil if you can only find dried. The container with oil with add a lot more depth and flavor in the pasta dish and allow for a more silkier, combined sauce.

Sun-dried Tomato Pasta with Spinach & Mushrooms

Check out the below pasta recipes for more inspiration!

If you do make this Spinach and Sundried Tomato Pasta recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on YouTube, Facebook, and Pinterest!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Sun-dried Tomato Pasta with Spinach & Mushrooms
5 from 9 votes

Sun-dried Tomato Pasta with Spinach and Mushrooms

This sun-dried tomato pasta with spinach and mushrooms is set to be in your weekly rotation! This pasta comes together all in one-pot and it just has SO much flavor going on.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 2

Ingredients 

Ingredients

  • 1/2 pound linguine pasta, can use pasta of your choice!
  • 1 8.5 once jar sun-dried tomatoes, roughly chopped, 2 tablespoons sun-dried tomato oil reserved, plus more as needed, or extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher and freshly ground black pepper
  • 8 ounce baby Bella mushrooms, cut into bite-sized cubes
  • 1/4 cup dry white wine
  • 4 large garlic cloves, minced
  • 1 tablespoon unsalted butter
  • 5 ounce baby spinach
  • 2 tablespoons freshly grated parmesan cheese, plus more for serving
  • 2 tablespoons chopped parsley
  • juice of 1/2 small lemon, plus more to taste

Instructions 

  • Bring a pot to a boil for your pasta. When boiling, salt generously and add in your pasta and cook until 1-2 minutes under al dente. We will finish cooking in the sauce. Reserve 1/2 cup of pasta water.
  • In the meantime, in a separate skillet or cast iron, heat a drizzle of oil or sun-dried tomato oil (from the container) and add in your red pepper flakes, salt, and pepper and let that bloom for about 1 minute.
  • Next, add in your mushrooms and sauté. You want your mushrooms grilled throughout, darkened and soft, but not burnt or charred. Cook for about 7-8 minutes, stirring every few minutes. Finish with your garlic cloves and stir.
  • Add in your white wine and reduce that down for about 1 minute.
  • Next, on medium high heat, add in your chopped sun-dried tomatoes. Season with salt and pepper. Stir well until it’s all combined.
  • Add about 1/4 cup of pasta water to your skillet to start to create your sauce.
  • Add in your pasta to the skillet and mix well until all combined. Add in your butter and 1 tablespoon grated parmesan. Adjust with more pasta water as needed.
  • Once that’s all combined, add in your spinach and let that wild down. At this point, you can also adjust with more parmesan as you prefer.
  • Turn off the heat, toss in your chopped parsley and a squeeze of fresh lemon juice. Top with more parmesan, and serve!

Video

Nutrition

Calories: 619kcal, Carbohydrates: 97g, Protein: 21g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 164mg, Potassium: 1424mg, Fiber: 7g, Sugar: 5g, Vitamin A: 7085IU, Vitamin C: 37mg, Calcium: 136mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. I was wondering about the quantity of sun dried tomatoes called for? You mention the oil twice in the recipe but you don’t have the quantity of sun dried tomatoes to use?

    1. Hi Katelon! Thanks for letting us know. This has been updated and the sun-dried tomato quantity should reflect that now. Let me know if you have any other questions!

  2. Sorry just saw the white wine amount :)..I’m cooking now…and oddly…just saw the amount of sun dried tomatoes. So weird…I read the recipe over and over looking for it. Sorry.

  3. 5 stars
    Delicious! It’s a fairly easy and quick recipe that never fails.
    Made this last night and it is going to be a regular. My hubby (who doesn’t like pasta) devoured it!

  4. 5 stars
    Made this yesterday, i doubled the wine, and loved it. It’s very different in terms of normal everyday pasta, but in a good way. Feels like reinventing pasta and it was great. In the future I’ll half the red pepper to reduce the kick but that’s it

  5. 5 stars
    Love this dish. Always add more mushrooms and spinach. I buy the Costco 35 oz jar of sun dried tomatoes and only use 1/2 of what the recipe asks for.