Looking for a veggie packed pasta recipe for dinner? This Spinach Mushroom Fettuccine is loaded with fresh vegetables and fresh herbs.

This fettuccine pasta recipe makes wonderful leftovers the next day, and may even taste better as leftovers. 

I really like that combination of mushrooms and spinach with the fettuccine pasta. For extra color and vegetables, I like to add sliced bell peppers along with the mushrooms.

This isn't a heavy pasta dish. This fettuccine pasta recipe is made without a cream sauce. This helps to help the pasta on the lighter side and allow the fresh vegetables to shine.

pasta ingredients

For this Mushroom Spinach Fettuccine recipe, you'll need the following ingredients:

• Pasta- I really love using fettuccine pasta for this recipe. You could also use spaghetti noddles or linguine would also work.
• Onion & Garlic- For the aromatics, we are using a yellow onion and garlic. The combination of the onion and sweet garlic provide a flavorful base to the pasta.
• Bell peppers- Sliced red bell peppers add a nice sweet element to the pasta. I like to use red bell peppers, but yellow or orange would also be great.
• Mushrooms- Fresh mushrooms add a meaty texture and are the highlight of the pasta.
• Spinach-Adding spinach is a great way to add nutrients to the dish.
• Parmesan cheese- Just a little bit of freshly grated parmesan cheese adds a nutty, cheesy element.
• Parsley- Fresh herbs help to brighten up the pasta. Earthy parsley is my favorite herb to add to pasta. Fresh herbs are inexpensive and a great way to add tons of flavor.

how to make pasta with mushrooms

The first step is to cook the pasta. In a large pot of boiling water, cook your pasta according to package instructions.

Once the pasta is finished, reserve ½ cup of the water, drain, and set pasta aside.

Meanwhile, in a large skillet sauté onions until soft. Then add in the minced garlic and cook until fragrant, about 30 seconds.

Now add in the mushrooms and red peppers and sauté for 6-7 minutes.

Next add the spinach and sauté for an additional 3-4, or just until the spinach is wilted.

Add the cooked pasta, parmesan cheese and parsley; stir to combine. If needed add in a splash or two of the reserved pasta water.

Recipe variations

Dairy-Free- Don't want to have cheese in the pasta, feel free to omit the parmesan. This pasta is great without the cheese. You can also use a vegan parmesan cheese.

Switch up the vegetables- Not a fan of mushrooms, use your favorite vegetables instead. Zucchini or broccoli would be a great addition.

More pasta recipes:

• Pesto Vegetable Pasta
• instant pot frozen meatballs with pasta
• Vegan Baked Pasta with Zucchini
• Vegan Artichoke Pasta

Happy Cooking!
Jeni