If you’re craving a cozy, creamy pasta dish that doesn’t rely on meat or heavy sauces, look no further than Spaghetti with Mushrooms, Spinach & Ricotta. This vegetarian recipe is elegant enough for dinner guests yet simple enough for a weeknight meal. Plus, it’s loaded with plant-based nutrients, fiber, and protein, making it a satisfying, wholesome choice.
In this article, we’ll dive into the ingredients, cooking technique, nutritional benefits, and customization tips — so you can make this dish your own and enjoy it any time of year.
Why This Dish Works
Spaghetti is a timeless favorite, but when paired with the earthy richness of mushrooms, the vibrant freshness of spinach, and the creamy texture of ricotta, it transforms into something special. This dish is:
- Meatless but satisfying
- Protein-rich (especially when using whole-grain or legume-based spaghetti)
- Quick to prepare — done in under 30 minutes
- Customizable for vegan, gluten-free, or higher-protein diets
And the best part? No meat, no fish, no problem — it’s 100% vegetarian and full of flavor.
Ingredients (Serves 2–3)
Here’s what you’ll need:
Base:
- 200g spaghetti (whole wheat, regular, or gluten-free)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
Vegetables:
- 200g mushrooms (cremini, button, or mixed), sliced
- 2 cups fresh spinach, washed
- Salt and pepper to taste
Creamy Finish:
- 1/2 cup ricotta cheese (plant-based ricotta for vegan option)
- 2 tablespoons grated parmesan or nutritional yeast (optional)
- Zest of 1/2 lemon (adds brightness)
- Pinch of chili flakes (optional)
Optional Garnishes:
- Fresh parsley or basil
- Cracked black pepper
- Toasted pine nuts or walnuts for crunch
Step-by-Step Instructions
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water for later use. Toss with a drizzle of olive oil to prevent sticking.
Tip: Choose whole wheat or lentil-based spaghetti to boost fiber and protein.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, warm the olive oil. Add chopped onions and garlic, and sauté for 2–3 minutes until fragrant.
Add the sliced mushrooms and a pinch of salt. Cook for about 7–8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
Next, add the spinach and cook until wilted — about 2 minutes.
Why mushrooms?
Mushrooms bring umami depth and a “meaty” texture without any animal products. They’re also rich in B vitamins and antioxidants.
Step 3: Assemble and Cream It Up
Reduce the heat to low. Stir in the ricotta cheese and a splash of reserved pasta water to loosen the sauce.
Add the cooked spaghetti to the pan and toss until evenly coated. If the mixture is too thick, add more pasta water a little at a time until silky.
Season with black pepper, lemon zest, and (optional) chili flakes. Sprinkle with grated parmesan or nutritional yeast for extra richness.
Serve hot, garnished with chopped parsley and a few toasted nuts if desired.
Nutritional Breakdown (Per Serving)
Note: Based on 3 servings using whole wheat pasta and dairy ricotta.
- Calories: ~420 kcal
- Protein: 20–22g
- Fiber: 8–10g
- Fat: 14g
- Carbs: 48g
- Calcium & Iron: High due to spinach and ricotta
This dish balances complex carbs, quality plant protein, and healthy fats. It’s gut-friendly, heart-healthy, and incredibly satisfying.
Health Benefits of Key Ingredients
Spinach
- Packed with iron, folate, and vitamin K
- Supports bone health and blood flow
- Rich in plant-based antioxidants
Mushrooms
- Excellent source of selenium, ergothioneine (an anti-aging compound), and B vitamins
- Support immune function and gut health
Whole-Grain Spaghetti
- High in complex carbs and fiber
- Keeps blood sugar stable
- Great energy source without spikes
Ricotta Cheese
- Offers a good dose of calcium and protein
- If dairy-free, plant-based versions made from almonds or cashews provide healthy fats
Variations and Substitutions
Want to make it your own? Here are some tasty twists:
Make It Vegan
- Use vegan ricotta (almond-based or tofu-blended)
- Swap parmesan with nutritional yeast
- Add a splash of oat cream or cashew cream for richness
Gluten-Free Version
- Use gluten-free pasta like brown rice, quinoa, or chickpea spaghetti
- Double-check that all packaged ingredients are GF-certified
Add More Protein
- Add a handful of chickpeas or white beans
- Sprinkle with hemp seeds or toasted tofu crumbles
Add More Veggies
- Stir in roasted zucchini, cherry tomatoes, or bell peppers for a summer version
- Add kale or Swiss chard in place of spinach for a winter twist
Meal Prep & Storage
This dish is best served fresh but keeps well for lunch or leftovers.
To store:
Refrigerate in an airtight container for up to 3 days. Add a splash of water or plant milk when reheating.
To freeze:
You can freeze the cooked mushrooms and spinach mixture separately and combine with freshly cooked pasta later.
Serving Ideas
- As a main dish: Pair with a side salad of arugula, lemon juice, and olive oil.
- As a small plate: Serve with minestrone soup or a veggie antipasto platter.
- As a special dinner: Add a glass of non-alcoholic red wine or a kombucha spritzer.
Final Thoughts
Spaghetti with Mushrooms, Spinach & Ricotta proves that comfort food doesn’t need to be heavy, complicated, or meat-based. In under 30 minutes, you get a restaurant-quality meal that’s nourishing, flavorful, and soul-satisfying.
Whether you’re feeding a crowd or making a solo dinner, this recipe is a keeper. With just a few basic ingredients and a little sauté magic, you’ll have a creamy, umami-packed pasta that’s anything but boring.
Ready to give your spaghetti night a fresh twist — the vegetarian way?