Spinach Linguine with Wild Mushroom Sauce

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There are some dishes that are just extra special. This one is undoubtedly one of them.

If you’re needing a dish that is sure to impress, you should consider this one. It takes some time, especially if you make homemade spinach pasta and chicken stock. But when you and your guests take that first bite, you’ll experience a pasta dish like none other. Use vegetable broth, if desired, to keep the dish 100% vegetarian!

An overhead view of a large white platter filled with spinach pasta and wild mushroom sauce with two serving spoons inserted on the sides.

How To Make Spinach Linguine with Wild Mushroom Sauce

When making this dish, you’ll need to plan in advance.

Review all of the ingredients and see if you need to order any of them, or seek them out. Also, make sure you have what you need to make the fresh pasta, if you decide to make it (which you should!).


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The Ingredients You Will Need

As mentioned previously, you may need to seek a few of the ingredients in this list. Anything you can’t find at your local supermarket can easily (and quickly) be delivered to you (if in North America).

Here’s What You’ll Need to Have on Hand

Porcini mushrooms – Dried
Wild mushrooms – Get a variety! Shiitake, baby bella, portobello, oyster, and cremini are all great!
Chicken stock – Can use vegetable broth/stock to keep the dish 100% vegetarian
Herbs – Fresh is best: bay leaves, thyme, basil, oregano, Italian parsley
Oil – Olive oil
Garlic – Thinly sliced
Salt and pepper – For seasoning
Whole tomatoes – Canned San Marzano are excellent!
Spinach Pasta – Fresh is best. Homemade is even better. 
Butter – Unsalted
Parmesan cheese – Grated, use a block and a grater for finishing plated bowls, if desired
White truffle oil – Optional, but so good. Just remember, a little goes a long way!

EXPERT TIP: Sauté the mushrooms until they are just softened, about 5 minutes. They will continue to cook as they simmer in the sauce.

Sautéed sliced wild mushrooms are being transferred from a white bowl into a skillet filled with a simmering broth and tomato sauce.

Tips for Perfect Spinach Linguine with Wild Mushroom Sauce

Soak the Dried Porcinis – Soaking the dried porcinis in warm water for 20 minutes is critical. It not only reconstitutes the mushrooms it creates a deeply flavorful broth that you’ll use in the dish. Sometimes the porcini mushrooms can have a little dirt on them. Look closely after you’ve soaked them. If you see a little grit, just use a paper towel to clean them and dry them. Be sure to strain the liquid through a sieve.

Don’t Overcook the Pasta – When making the pasta, don’t roll it out too thin. Roll it to no more than the third or fourth setting. Then, only cook it for 3 minutes and then drain immediately. If not using the pasta right away, you can toss it with a little olive oil.

Go Easy on the Truffle Oil – The white truffle oil truly takes this dish to an amazing level. But be careful, a little goes a long way. We pour half of the sauce over the pasta, then add 2 tbsp of truffle oil, toss it all together, and then top with the remaining sauce. You may try only 1 tbsp of the truffle oil, taste, and add more if desired.

EXPERT TIP: Once the pasta has cooked (typically only 3 minutes is needed for fresh), drain completely, and then add to your pasta bowl. Toss with the butter and Parmesan cheese. Be gentle. Don’t let the pasta sit for too long before adding the sauce.

A large wooden spoons lifting up cooked fresh spinach pasta from a bowl.

How To Serve

This dish is truly as gorgeous in appearance as it is scrumptious in taste.

It is stunning when brought to the table in a large pasta bowl. We love to let folks serve themselves. We leave some of the sauce on the side so guests can top their serving with more, if they wish.

For a nice touch, pick up a block of Parmesan cheese, and then use a zester or microplane to grate fresh cheese over each plated dish.

This dish is robust but still has a light feel to it. Therefore, a nice red wine or white wine pairs beautifully. We love a crisp Chardonnay or full-bodied Cabernet.

A person grating a block of Parmesan cheese over a pasta bowl filled with spinach linguine with sautéed wild mushrooms and tomatoes.

Other Amazing Pasta Recipes to Try

If you love pasta as much as we do, you’re going to love these classic recipes to make in your very own kitchen! Use fresh or dried pasta, it’s up to you!

Rustic Bolognese Lasagna
Classic Baked Ziti
Pappardelle with Seasonal Vegetables
Spinach Fettuccine with Creamy Sausage Sauce
Spaghetti and Meatballs
Shrimp Fettuccine Alfredo
Spaghetti Vongole (White Clam Sauce)
Easy Ravioli with Tomato Basil Sauce
Pasta alla Norma
Tonnarelli Cacio e Pepe (Pasta with Black Pepper Cream Sauce)

In the meantime, aren’t you craving this? It’s off-the-charts delicious!

A person grating a block of Parmesan cheese over a pasta bowl filled with spinach linguine with sautéed wild mushrooms and tomatoes.

We love all kinds of Italian dishes and we can honestly say this is one of the best we have ever made, served, and eaten.

There is an elevated taste and texture to it. When you make it, you and your guests will instantly know it’s something special.

To take it to the highest in culinary excellence, go ahead and make the pasta and the stock from scratch. And don’t forget the white truffle oil. It all comes together for one of the best pasta dishes ever.

Every bite is an Italian taste sensation.

A fork holding up a helping of spinach pasta with wild mushroom sauce.

Ready to make the best pasta dish this side of Italy? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of an individual white pasta bowl filled with spinach pasta with wild mushroom sauce.

Spinach Linguine with Wild Mushroom Sauce

This dish is a fun project with stunning results. If you make the pasta from scratch, and even the chicken stock, it is a true show-stopper. But, even if you don't, the sauce is so incredibly flavorful, and you'll still have a dish that guests will be talking about for some time.
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: Italian
Keyword: how to make homemade pasta, wild mushroom pasta recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Spinach Preparation: 1 hour
Total Time: 2 hours
Servings: 4
Calories: 375kcal


  • 8 oz fresh spinach linguine click link for full recipe
  • 1 oz dried porcini mushrooms
  • 2 cups warm water
  • 1 lb wild mushrooms fresh, such as cremini, shiitake, portobello, oyster, trumpet
  • cups chicken broth or vegetable
  • 1 bay leaf
  • 2 sprigs thyme fresh
  • ½ cup olive oil
  • 2 cloves garlic thinly sliced
  • ¼ cup basil fresh, chopped
  • 2 tbsp Italian parsley fresh, chopped
  • 1 tbsp oregano fresh, chopped
  • Salt and pepper
  • 1 cup whole tomatoes drained, San Marzanos are great
  • 2 tbsp unsalted butter cubed
  • ½ cup Parmesan cheese grated, divided
  • 2 tbsp white truffle oil optional, see NOTES


Do Ahead (But Not Too Far Ahead)

  • Prepare the fresh linguine. Place on parchment paper on a baking sheet sprinkled liberally with semolina flour (or cornmeal) and covered with a kitchen towel.
    8 oz fresh spinach linguine

Prepare the Sauce

  • In a medium-sized bowl, add the dried porcini mushrooms and cover with the warm water. Let soak for 20 minutes.
    1 oz dried porcini mushrooms, 2 cups warm water
  • Wipe the fresh mushrooms clean with a damp paper towel. Remove the stems and set them aside (hold on to the stems). Slice the mushrooms to about ¼-inch thickness and set aside.
    1 lb wild mushrooms
  • Use a sieve to drain the soaked porcinis into another medium-sized bowl. If the mushrooms have a little grit on them, use a clean paper towel to wipe them clean. Give them a rough chop and set aside. Hold onto the soaking liquid.
  • Add the chicken broth, reserved mushroom stems, bay leaf, and thyme to a medium-sized saucepan over medium heat and bring to a simmer. Add half of the soaked porcinis to the pan. Simmer for 15 minutes and then raise the heat to high and boil for another 5 minutes.
    2½ cups chicken broth, 1 bay leaf, 2 sprigs thyme
  • Strain the broth through a sieve into a heat-proof bowl. Discard the solids and hold onto the broth.
  • In a large saucepan/skillet, heat the oil over medium heat. Once shimmering, add the garlic, and sauté, stirring often, until lightly golden and aromatic, about 1 to 2 minutes.
    ½ cup olive oil, 2 cloves garlic
  • Add the basil, parsley, oregano, remaining porcinis, and sliced fresh mushrooms. Sauté, stirring often, until the mushrooms are tender when pierced with a knife, about 8 minutes. Add a healthy pinch of salt and pepper and stir to coat.
    ¼ cup basil, 2 tbsp Italian parsley, 1 tbsp oregano, Salt and pepper
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the reserved chicken mushroom broth and ½ cup of the porcini soaking liquid to the mushroom mixture. Use your hands to break up the tomatoes into the pan. Season with 1 tsp salt and ½ tsp black pepper. Bring to a simmer and cook for 10 to 15 minutes, until the sauce thickens a little.
    1 cup whole tomatoes
  • Cook the pasta (if fresh, usually only about 3 minutes). Drain the pasta and then add to a large pasta bowl. Toss the hot pasta with the butter and ¼ cup of the grated Parmesan cheese.
    2 tbsp unsalted butter, ½ cup Parmesan cheese
  • Transfer half of the sauce over the pasta. Drizzle on the truffle oil (if using), and toss it all together. Add more sauce on top (reserving about 2 cups for passing tableside). Top with more grated cheese and pass the rest at the table. Serve at once.
    2 tbsp white truffle oil


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
Fresh pasta works wonderfully with this sauce. Homemade is amazing, but you can usually find packaged fresh pasta in the refrigerated section of many well-stocked supermarkets. Buitoni carries excellent varieties of fresh pasta. 
See the notes in the Spinach Pasta recipe post regarding storing and drying homemade pasta. 
The white truffle oil is amazing in this dish, but a little goes a long way. Don't be heavy-handed with it. Try 1 tbsp, toss it all together, take a taste, and then see if you want another tbsp. We like 2 tbsp for the entire dish and we toss it with the pasta and half of the sauce, and then add the remaining sauce on top. 
Leftovers will keep in the fridge for up to 5 days. We don't recommend freezing this dish. 


Calories: 375kcal | Carbohydrates: 8g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 749mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 1mg
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1 Comment

  • 5 stars
    This looks ridiculous good!! Visually beautiful and obviously packed with flavor. I am going to make it, but inured my knee last week so it will be a bit. I’ll bet if one wants to make the the non-vegetarian version, a few sprinkles of crumbled bacon might be OK too.

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