Shiitake Mushroom Pasta

Jennifer H


Shiitake mushrooms are in a lot of recipes, but I usually rely on my trusty cremini. The shiitakes were offered in my Imperfect Produce box, so I decided to give them a go. They're very similar to the cremini, with a firm, meaty bite and mellow flavor. They are now a favorite. This pasta dish goes together so quickly, it's a favorite for a weekday dinner. By the time your pasta is done, the sauce is too!


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 8 oz
  • 1 stick
  • 2 c
    shiitake (or other) mushrooms, stems removed, roughly chopped
  • 5 clove
    garlic, grated
  • 5 oz
    fresh spinach, roughly chopped
  • 1 tsp
    kosher salt
  • 1 Tbsp
    fresh thyme leaves
  • 1 tsp
    fresh rosemary, finely chopped
  • 1/2 c
    grated parmesan
  • 1/2 c
    heavy cream
  • 1/4 c
    fresh parsley, roughly chopped

How to Make Shiitake Mushroom Pasta


  1. In a large skillet over medium heat melt the stick of butter. Stir as it melts. Continue to cook and stir the butter until it is foamy, browned and smells slightly nutty.
  2. Boil a pot of water and cook pasta according to directions while making the rest of the recipe.
  3. Add mushrooms and cook, stirring occasionally, until softened and slightly browned - 7-8 minutes.
  4. Add garlic, spinach, thyme and rosemary. Stir to wilt spinach.
  5. After spinach is wilted, stir in cream and parmesan. Add cooked pasta and toss to coat.
  6. Plate and sprinkle with parsley.

Printable Recipe Card

About Shiitake Mushroom Pasta

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian

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