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20-Minute Mushroom Spaghetti Salad

If you’re just looking for a quick and easy main dish – this delicious Mushroom Spaghetti Salad will hit the spot. It’s healthy, tasty, and cooks in 20 minutes! 

mushroom spaghetti salad on a serving dish

Regular readers will be aware of my love of mushrooms from the amount of mushroom recipes I’ve shared. There’s been mushroom wellington, mushroom tarte tatin, mushroom and caramelised onion polenta squares, and mushroom spinach and feta pies.

Today’s mushroom recipe is this super-easy spaghetti salad, loaded with mushrooms, spinach, and fresh thyme.

The great thing about this dish, is that it’s so simple to put together. By the time the pasta is done cooking, the sauce is ready. Just combine the two, and top with fresh thyme and Parmesan.

This is the recipe to have on standby when you are too exhausted to cook but don’t want to resort to take out or something equally unhealthy.

Let’s Make Mushroom Spaghetti Salad

mushroom spaghetti with parmesan cheese

This recipe is really a variation of my lemon spaghetti, but with delicious mushrooms, thyme, and spring onions. What’s not to love?

Start by cooking your pasta. Of course, this recipe calls for spaghetti, but you can experiment with your favorite noodles! Try shells or rotini — or even orzo!

While your pasta is cooking, you have time to make your mushroom-packed sauce. Put your mushrooms, spring onions, garlic, lemon zest and juice, olive oil, and thyme leaves into your food processor, and process until it’s a thick paste.

When your pasta is done cooking, drain it and top with the sauce.

Mix in the baby spinach, and cover the pot for a few minutes to let the spinach wilt. Serve the spaghetti salad topped with a bit of parmesan cheese and fresh thyme.

spaghetti salad on a fork ready to eat

If you want to make a vegan version of this spaghetti salad, simply substitute your favorite non-dairy parmesan cheese. Or you can use nutritional yeast to give it a similar crunchy texture.

Some of my other favorite easy vegetarian and vegan dinner recipes are:

What are your favorite quick and easy dinners?

Spaghetti Salad with Mushroom and Thyme

If you're just looking for a quick and easy main dish - this delicious Mushroom Spaghetti Salad will hit the spot. It's healthy, tasty, and cooks in 20 minutes! 
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American, vegan, vegetarian
Keyword: easy pasta recipe, easy spaghetti salad recipe, mushroom spaghetti, spaghetti salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 645kcal
Author: Delicious Everyday

Ingredients

  • 16 oz spaghetti
  • 4 cups mushrooms roughly chopped
  • juice and zest of 1 large lemon
  • 1 cup baby spinach
  • 6 spring onions roughly chopped
  • 2 cloves garlic roughly chopped
  • 1/3 cup olive oil
  • 1 tbsp thyme leaves
  • 1 tsp sea salt
  • 1/3 cup parmesan cheese grated

Instructions

  • Cook the pasta according to the package directions, and while the pasta is cooking assemble the sauce.
  • Combine the mushrooms, spring onions, garlic, lemon zest and juice, olive oil and thyme leaves in the food processor and process until it forms a rough paste.
  • Drain the pasta and top with the sauce and baby spinach and mix through. Cover with a lid and set aside for a few minutes to let the spinach wilt.
  • Serve topped with extra parmesan and additional thyme leaves.

Notes

This recipe can be made vegan by leaving out the parmesan cheese. Or substitute dairy-free parmesan or nutritional yeast.

Nutrition

Calories: 645kcal | Carbohydrates: 90g | Protein: 21g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 736mg | Potassium: 660mg | Fiber: 5g | Sugar: 5g | Vitamin A: 20.6% | Vitamin C: 13.1% | Calcium: 15.6% | Iron: 16.1%
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Reader Interactions

Comments

  2. Actually, your dish was much prettier than mine! I need to work on my presentation, which would be improved dramatically simply by adding some garnish.

    Reply

  3. This was delicious! Everyone loved it (and ‘everyone’ encompassed a very broad range of taste buds!). While it is not the prettiest dish (I think it has something to do with the colour!), it is delicious, easy and nutritious.

    Reply

    • I agree, it’s not the prettiest dish. In fact, I almost didn’t share the recipe because of how it looks, but how it tastes is the important part. I’m so glad you and your family enjoyed it Jaejaejae. 🙂

      Reply

  13. Wow, this looks gloriously creamy and gorgeous! I’ve never food processed mushrooms, but I’m starting to think I should. Great recipe!

    Reply

  16. This looks lovely – earthy, simple and full of punchy flavours for January. Pasta is one of my favourite speedy recipes too, although recently I’ve been cooking up big batches of pulses at the beginning of the week to turn into simple salads after work too.

    Reply

    • It’s funny, while this recipe is full of mushroom goodness, my fiance’s youngest son, who absolutely HATES mushrooms enjoyed it and even asked for more. I think because the mushrooms are barely cooked it’s a much lighter mushroom flavour and easier for non mushroom lovers to deal with. 😀

      Reply

  22. Looks delicious and easy, great for a mid-week meal! I used to hate mushrooms with a passion, but luckily I’ve gotten over it and now look forward to recreating this 🙂

    Reply

  25. Wow- you can’t get much faster, tastier or more nourishing than this ,can you?
    Who’d bother with take-aways with a dish like this on hand – not me, that’s for sure.

    Reply

    • True Amanda, especially if you make the spaghetti yourself, but packet spaghetti is great for those times you want a low effort but delicious meal. 😀 I’m not really a fan of take away, it’s never as nice as what you can make at home, and is usually so full of fat.

      Reply

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