Name: Mushroom and Spinach Pasta with Ricotta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz. bowtie pasta; 16 oz. baby bella mushrooms, washed and sliced; 2 cups fresh spinach; 2 cloves garlic, minced; 2 Tbsp olive oil; 2 Tbsp butter; 1/2 cup whole milk ricotta; Salt and pepper to taste; 1 pinch crushed red pepper (optional)

Jump to Recipe· 4.1 from 70 reviews

If you're craving a comfort meal that feels both wholesome and indulgent, then you absolutely must try this Mushroom and Spinach Pasta with Ricotta Recipe. It’s a delightful harmony of earthy mushrooms, vibrant spinach, and creamy ricotta perched on perfectly cooked bowtie pasta, all coming together in about 30 minutes. The way the mushrooms caramelize and marry with silky ricotta makes every bite satisfyingly rich without feeling heavy, making it a fantastic weeknight dinner or a cozy meal to share with friends. Trust me, this dish is going to become one of your go-to recipes before you know it!

Ingredients You'll Need

A shiny silver pot filled with light yellow bow-tie pasta in water sits on a white marbled surface. Above the pot, a silver ladle holds a small amount of cloudy, pale yellow pasta water, about to be poured into the pot. The shapes of the pasta are clearly visible, showing soft edges and a slightly wet texture. The pot has two handles on each side with shiny reflections. photo taken with an iphone --ar 4:5 --v 7

This Mushroom and Spinach Pasta with Ricotta Recipe relies on simple, fresh ingredients that work beautifully together. Each plays a crucial role in creating layers of flavor and pleasing textures, from the tender pasta to the earthy mushrooms and the bright, leafy spinach. Here’s everything you’ll gather before you get started:

8 oz. bowtie pasta: These little pasta shapes are perfect for holding the sauce in their crevices.
16 oz. baby bella mushrooms: Rich and meaty, they provide the earthy flavor that’s the star of the dish.
2 tablespoon olive oil: Adds a fruity, smooth base for sautéing the mushrooms.
2 tablespoon butter: Gives a silky richness and depth to the sauce and garlic.
2 cloves garlic: Freshly minced for that punch of aromatic flavor that's essential.
2 cups fresh spinach: Adds brightness and a subtle fresh balance to the rich mushrooms and cheese.
Salt and pepper to taste: To season and bring out the natural flavors beautifully.
½ cup whole milk ricotta: Creamy and mild, it adds luscious texture and a subtle tang.
1 pinch crushed red pepper (optional): For a hint of heat that can elevate this dish if you like a little kick.

How to Make Mushroom and Spinach Pasta with Ricotta Recipe

Step 1: Cook the Bowtie Pasta

Start by bringing a large pot of salted water to a rolling boil. Toss in the bowtie pasta and cook it until tender, usually about 7 minutes. Don’t forget to scoop out half a cup of the starchy pasta water before you drain the pasta in a colander; this water is a magic ingredient for adding creaminess later on.

Step 2: Sauté the Mushrooms

While the pasta cooks, slice your baby bella mushrooms and toss them into a large skillet with olive oil over medium heat. This step is where deep flavors develop, as you’ll cook the mushrooms until they’ve expelled their moisture, the liquid evaporates, and they start to turn golden brown — this takes about 7 minutes and is key to unlocking that irresistible umami.

Step 3: Add Garlic and Butter

Once your mushrooms are beautifully browned, add the minced garlic and butter to the pan. Cook everything for 1 to 2 minutes more, just until the garlic softens and becomes fragrant without browning. This will infuse the dish with a rich, aromatic depth that complements the mushrooms perfectly.

Step 4: Create the Light Sauce

Pour roughly ¼ cup of the reserved pasta water into the skillet and stir vigorously. This will deglaze the pan, loosening any browned bits stuck to the bottom, and with the butter, it transforms into a silky slurry. This sauce lightly coats the pasta, making every bite wonderfully moist and flavorful.

Step 5: Wilt the Spinach and Combine

Add the fresh spinach to the skillet and stir until it just wilts, which usually takes about 1 minute. Then, add the drained pasta back into the skillet and toss everything together so the flavors meld. Turn off the heat and season generously with salt and pepper. If the pasta feels too dry, splash in a little more of that reserved pasta water to achieve the perfect consistency.

Step 6: Dollop on the Ricotta

Finally, drop spoonfuls of creamy ricotta over the warm pasta, scattering them evenly. If you love a gentle heat, sprinkle a pinch of crushed red pepper on top. Serve immediately to enjoy the creamy, comforting goodness at its freshest.

How to Serve Mushroom and Spinach Pasta with Ricotta Recipe

A silver pan sits on a white marbled surface, filled with cooked brown mushroom slices that have a soft, slightly shiny texture. On top of the mushrooms, there are two small squares of light yellow butter melting and a small pile of finely chopped pale garlic. The pan's handle extends to the left side, and the mushrooms look tender and evenly browned. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding the right garnishes can elevate your Mushroom and Spinach Pasta with Ricotta Recipe from homey to special. A few fresh basil leaves or a sprinkle of freshly grated Parmesan creates an appealing finish, while a drizzle of good quality olive oil adds a glossy, rich note. If you like some crunch, toasted pine nuts or breadcrumbs are fantastic additions.

Side Dishes

This dish shines on its own but pairs wonderfully with crisp green salads, like a simple arugula dressed with lemon vinaigrette. Roasted cherry tomatoes or crusty garlic bread are also perfect companions, adding complementary textures and flavors to round out your meal.

Creative Ways to Present

For a stylish presentation, serve the pasta in shallow bowls with the ricotta dollops arranged neatly on top. Garnish with colorful microgreens or edible flowers if you have them for vibrant visual appeal. For a casual gathering, consider plating it family-style in a large pasta bowl to encourage sharing and conversation at the table.

Make Ahead and Storage

Storing Leftovers

You can store leftover Mushroom and Spinach Pasta with Ricotta Recipe in an airtight container in the fridge for up to 3 days. Because of the fresh ricotta, it’s best to add a fresh dollop when reheating rather than storing the ricotta mixed in to maintain the texture and freshness.

Freezing

While freezing this pasta isn’t ideal because the ricotta and spinach may change texture after thawing, if necessary, store the cooked pasta and mushrooms (without ricotta) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and add fresh ricotta before serving.

Reheating

Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce and avoid drying out the pasta. Stir frequently until warmed through, then add fresh ricotta dollops before serving to recreate that creamy experience.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While bowtie pasta works beautifully because it holds sauce well, you can substitute with penne, farfalle, or even fettuccine — whatever you have on hand will taste delicious.

Is it okay to use frozen spinach instead of fresh?

You can, but fresh spinach has a better texture and flavor when quickly wilted. If you use frozen, be sure to thaw and squeeze out all the excess water to prevent the dish from becoming soggy.

Can I make this recipe vegan or dairy-free?

Yes! Swap the butter for olive oil and use a plant-based ricotta or omit it altogether. Nutritional yeast can be a great way to add a cheesy flavor without dairy.

How can I add more protein to this dish?

Adding grilled chicken or sautéed tofu works wonderfully. You could also toss in some cooked beans or lentils for a vegetarian protein boost.

What’s the best way to reheat leftover Mushroom and Spinach Pasta with Ricotta Recipe?

Reheat slowly over low to medium heat, adding a splash of reserved pasta water or broth to keep it creamy. Adding fresh ricotta after reheating will refresh the creaminess perfectly.

Final Thoughts

This Mushroom and Spinach Pasta with Ricotta Recipe is truly a kitchen gem—simple, quick, and packed with flavor that feels both comforting and elegant. I can’t wait for you to give it a try and make it your own. Whether it’s a busy weeknight or a casual dinner with friends, this dish will impress every time, bringing that warm, homemade feeling straight to your table.

Mushroom and Spinach Pasta with Ricotta Recipe

Ingredients You'll Need