Penne with Spinach, Mushrooms and Garlic

    30 min

    This lovely pasta dish is very quick to cook, perfect for a meatfree midweek meal. It tastes great hot as well as cold as a pasta salad. To save time, you can use pre-washed spinach.

    26 people made this

    Serves: 2 

    • 150g penne or other short pasta
    • 1 bag fresh spinach
    • 1 punnet mushrooms
    • 2 cloves garlic
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • salt and pepper to taste
    • grated Parmesan cheese to serve

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook the penne till al dente according to the instructions on the packet; drain.
    2. In the meantime, wash the spinach, cut off any tough stems and roughly chop. Cut the mushrooms into slices, and roughly chop the garlic.
    3. Heat 1 tablespoon olive oil in a pan over medium heat. Saute the mushrooms until they are browned, then stir in the the garlic and add the spinach. Cook everything until the spinach is tender.
    4. Add the cooked pasta to the pan and stir to combine. Stir in the remaining oil and the balsamic vinegar and season with salt and pepper. Serve on two serving plates and sprinkle with Parmesan.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (7)


    A nice quick meal, and healthy too. I used less balsamic vinegar and left out the parmesan, but it was tasty and filling and I will probably make it again.  -  12 Mar 2012


    I just made this for my dinner and it was great I adapted the recipe slightly due to not having any parmesan - I used Halloumi which worked great for me although you need to remember there is no need for salt at the seasoning stage if using this cheese! Also, I used far less than even half of the oil and balsamic at the final stage - approximately 3tsp oil and 2tsp balsamic. I will make again and even try it with parmesan next time Thanks Anna Lezlee  -  24 Oct 2010


    I tweeked this recipe a little which left me with the most fantastic meal I have had in a long while. I didn't use seasoning or the balsamic vinegar but I used wholewheat penne pasta and I added a sweet pointed red pepper and spring onions, and as my son is against most forms of veg I made him Mac cheese but before I added the cheese I kept some white sauce back and added it to this recipe, with a sprinkle of oregano, basil and coriander leaf it was the point I went back for more only to discover my other half had finished it I will live in a deep seated depression time I will take a pic. There will most definitely be a next time!!  -  23 Apr 2015