This pasta with mushrooms and spinach in a deliciously creamy white wine sauce is the perfect date night dinner! And no date night is complete without a nice glass of wine. My choice of wine usually depends on what I’m eating so for this date night dinner it has to be a glass of my favourite, Chablis.
This post has very kindly been sponsored by Millesima.
I don’t know about you but I definitely have a soft spot for creamy pasta, especially pasta in a creamy white wine sauce! This pasta dish comes with all my favourite things, a smooth creamy sauce with white wine and garlic, lots of mushrooms, spinach and tangy sundried tomatoes. And what better to pair such a lovely pasta dish than with a beautiful crisp white wine.
We don’t go out to dinner an awful lot but we have some lovely date nights in, usually with one of us cooking dinner. We usually hang around the kitchen with a glass of wine while one of us is cooking. These are my favourite kind of date nights, relaxed, easy and with time to reconnect and chat. Life can be busy so spending time like this is so important.
The Perfect Wine to Pair with this Pasta with Mushrooms & Spinach
So for this date night dinner, I have chosen this beautiful William Fèvre, Chablis Village Domaine 2017 to accompany this pasta dish, it’s a fresh and slightly fruity wine with a little tone of crisp apple yet it has a creaminess to it which goes perfectly with the creamy white wine sauce. It also pairs beautifully with mushrooms and it’s acidity slices perfectly through that creamy sauce. Yes, I think I did just fall in love with my Chablis!
I am by no means an expert at pairing or buying wine and I know well, that buying wine can be a minefield. Millesima makes it so much easier. A leading wine merchant since 1983, they specialise in fine and en primeur wines. With a huge selection of wines to choose from you just can’t go wrong. The Millesima website is really easy to use and has a great Highly Scored under £35 section with lots to choose from.
How to make Pasta with Mushrooms & Spinach in a Creamy White Wine Sauce:
- Bring a large saucepan of salted water to the boil then add your pasta. While that’s happening sauteé the shallots, the finely chopped shallots will need to cook over a low to medium heat for at least 10 minutes. You want them to be soft but not browned.
- Cook the mushrooms, add some butter and garlic when you drop your mushrooms into the pan, then cook everything up for about 5 minutes. Add the wine, turn up the heat then add the wine to the pan. Leave it to bubble away until it has reduced by a third. The mushrooms will soak up some of that liquid too. Now add the sundried tomatoes.
- Pour in the cream, slowly pour in the cream and then stir everything together.
- Add the grated vegetarian Parmesan cheese and mix that into the sauce. Keep your pan over a low heat now, you don’t want the cream to split.
- Once the cream has bubbled up a bit add the spinach. Stir well and the spinach will wilt quite quickly. Add about 1/2 a cup of water from the pasta to the sauce, again add this slowly, stirring all the time.
- Finally, drain the pasta then add that to the sauce along with the chopped parsley and toasted pinenuts. Toss gently then serve immediately with some cracked black pepper and more grated veggie parmesan.
Why this Recipe Works:
- That smooth, creamy white wine sauce! Yes, it’s good enough to drink!
- Mushrooms and Spinach, the perfect match, especially with pasta.
- Easy to make and ready in 40 minutes, plenty of time to enjoy that Chablis!
- Also great for cosy dinner parties.
Similar Recipes you May Enjoy:
- Lemon Garlic Pasta
- Halloumi Mushroom Burgers
- Spinach and Feta Pizza
- Creamy Spinach Pasta
- Pan Fried Gnocchi
Pasta with Mushrooms and Spinach
- 1 tbsp olive oil
- 2 Banana Shallots / Echalion shallots (90g) peeled then finely chopped (about 3/4 of a cup when chopped)
- 1 tbsp butter
- 7.5 oz brown / chestnut mushrooms (210g) wiped clean then sliced
- 2 cloves of garlic minced
- 1/2 cup white wine (115ml)
- A pinch of grated nutmeg
- 1/4 tsp cracked black pepper
- 1/4 tsp sea salt
- 1 cup of heavy whipping cream / double cream (230ml)
- 10 sun dried tomatoes (from the deli or from a jar) sliced.
- 4 cups young leaf spinach (100g)
- 2 tbsp pine nuts toasted
- 2 tbsp chopped flat leaf parsley plus more for a garnish if you want
- 11.5 oz linguine (330g)
- 1/5 cup of parmesan* (20g) *I use a vegetarian parmesan cheese, plus more for serving
- Toast the pine nuts in a dry pan until golden brown then remove from the pan and set aside until ready to use.Bring a large pan of salted water to the boil then add the pasta and cook according to the packet instructions.
- While the pasta is cooking heat 1 tbsp of oil and 1/2 tbsp of butter in a sauté pan. Add the chopped shallots and cook over a low to medium heat until they are soft, about 10 minutes. They should be translucent, not brown.
- Add the mushrooms, 1/4 tsp each of salt and cracked black pepper, the garlic and another half tbsp of butter to the pan and cook the mushrooms for about 5 minutes. Stir the mushrooms occasionally.
- Turn up the heat then add the wine, leave the wine to bubble away at a fast simmer until it reduces. You should reduce quite a bit, by at least a third.
- Now stir in the sun dried tomatoes to the pan. Turn down the heat to low then slowly pour in the cream. Add the grated nutmeg and the grated cheese then stir everything together.
- Drop the spinach into the pan now and stir, it should wilt quite quickly.Once wilted, slowly pour 1/2 a cup of water from the pasta into the sauce, stirring continuously.
- Once the pasta is cooked, drain it the pour it into the sauce. Add the chopped parsley and pine nuts and toss.Serve immediately with more grated cheese, some cracked black pepper and a nice glass of wine.
- Nutritional Information: Nutritional information is approximate and is calculated using an online nutrition tool. It is based on a serving of 4.
- Serving Size: The quantities listed are enough to feed 4 adults if you wish to change the serving size you can use the slider tool in the recipe card to adjust the servings.
- Shallots: If you can't find shallots a medium white onion will work well instead.
- Cream: Regular or single cream works well too if you can't get heavy/double cream.
- Sun-dried tomatoes: To get rid of some of the oil in the sun-dried tomatoes, place them flat on a chopping board and scrape them with the back of a knife before you chop them. This will get rid of a lot of oil.
- Patsa: I used linguine but spaghetti or tagliatelle works well too.
- Spinach: Young leaf spinach is perfect in this but if you can't get your hands on that regular spinach works perfectly.
- Wine: For sauces like this I always use wine that's good enough to drink. In this case, I used the Chablis listed.
- Cheese: I use vegetarian parmesan cheese, the measurement is just under 1/4 cup hence the measurement listed is 1/5.
- Butter: I use salted real butter, always.
- Storing and Freezing: This dish is best made fresh and served immediately. However, if you have leftovers you can store this dish in the fridge once cooled. It should only be kept for a day or two due to the cream. You can reheat this easily on the hob, just add it to a pan and slowly bring it up to a piping hot heat. I do not recommend freezing this dish due to the cream and the spinach.
- Alcohol: The alcohol in the sauce may very likely not cook out so I do not recommend this recipe for children or those avoiding alcohol.