Garlic Butter Mushroom & Spinach Pappardelle
Pappardelle is hands down one of my favorite pastas… it just gets me. Wide, silky ribbons that soak up every bit of sauce like they were made for each other. And in this dish, the sauce is pure gold—buttery, garlicky mushrooms, a little lemony zing, and a pop of fresh spinach. It’s rich without being heavy, simple yet full of flavor, and honestly, it comes together so quickly that it might just become a new weeknight favorite.
This is one of those dishes that feels a little fancy but requires minimal effort. The garlic butter mushrooms bring that deep, savory flavor, the lemon brightens things up, and the Parmesan? Well, that just seals the deal. Toss it all together with perfectly cooked pappardelle, and you’ve got a comforting, restaurant-worthy meal in under 30 minutes.
What You’ll Need:
This recipe is all about a few good ingredients coming together in the best way.
Pappardelle Pasta – Wide, flat, and perfect for soaking up all the buttery goodness.
Butter & Garlic – The heart of the flavor in this dish.
Mushrooms – A rich, umami-packed base for the sauce.
Lemon Juice – Adds just the right amount of brightness.
Fresh Spinach – A little color and a lot of goodness.
Chicken Broth – Helps create a light, flavorful sauce.
Oregano, Basil & Red Pepper Flakes – A little herby warmth and spice.
Garlic Salt – To amp up the flavor.
Parmesan Cheese – Because pasta without cheese is just wrong.
How to Make It:
Cook the pasta in well-salted boiling water according to the package instructions. Right before draining, scoop out ½ cup of pasta water—this little trick helps the sauce stick to the pasta perfectly.
In a large skillet, melt butter over medium-high heat. Add garlic, mushrooms, and lemon juice, letting them cook for a few minutes until the mushrooms are soft and fragrant.
Reduce the heat to medium and stir in spinach, chicken broth, and garlic salt. The spinach will wilt down quickly, blending right into the sauce.
Toss in the cooked pappardelle along with a splash of that reserved pasta water. Sprinkle in oregano, basil, and red pepper flakes, stirring everything together so the pasta soaks up all the garlicky, buttery goodness. Let it sit over low heat for a couple of minutes to let the flavors meld.
Finish with a generous sprinkle of Parmesan and serve warm.
Garlic Butter Mushroom & Spinach Pappardelle
Pappardelle is hands down one of my favorite pastas..it just gets me. This dish has buttery, garlicky mushrooms, a little lemony zing, and spinach. The sauce soaks right into the pasta like it was meant to be. Toss some Parmesan on top, and boom, dinner’s done.
Ingredients
Instructions
- Cook pasta in salted water according to package instructions. Reserve ½ cup pasta water before draining.
- Heat butter in a large skillet over medium-high heat. Add garlic, mushrooms, and lemon juice. Cook for 3 minutes.
- Reduce heat to medium, add spinach, chicken broth, and garlic salt. Stir and cook until spinach is wilted.
- Add cooked pasta and reserved pasta water. Sprinkle in oregano, basil, and red pepper flakes. Stir to combine and let sit over low heat for a few minutes to absorb the flavors.
- • 5. Sprinkle with Parmesan before serving.
Why You’ll Love This Recipe
✔️ Quick & Easy – Ready in under 30 minutes with minimal prep.
✔️ Light but Satisfying – The butter and garlic make it rich, but the lemon and spinach keep it balanced.
✔️ Restaurant-Worthy – Simple ingredients, but the flavors feel elevated.
✔️ Customizable – Swap the chicken broth for veggie broth, add grilled chicken, or throw in some extra veggies.
This pasta is cozy, comforting, and packed with flavor—proof that sometimes the simplest dishes are the best.
