Mealime recipe · lives on in MealPot
Sun-Dried Tomato Spaghetti Alfredo with Spinach & Mushrooms
- 20 min
- 2–6 servings
- 672 kcal / serving
A creamy, tomato-forward Alfredo sauce coats spinach and mushrooms that mix with spaghetti for a comforting weeknight dinner. The quick skillet-to-pot flow helps you finish in about 20 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (16 oz) jarAlfredo sauce
- ½ (16oz) bagfrozen chopped spinach
- 1 (8 oz) pkgsliced white mushrooms
- 5 ozspaghetti pasta
- 80 mlsun-dried tomato pesto
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
colander · measuring cups · measuring spoons · medium saucepan · nonstick skillet · stirring spoon · tongs
Directions
- Boil salted water in a medium saucepan and cook the spaghetti until al dente, about 8–10 minutes.
- While the pasta cooks, heat a skillet over medium-high heat.
- Add a small amount of oil, then the mushrooms; season with salt and pepper and cook until softened, 4–5 minutes.
- Stir in the spinach, Alfredo sauce, sun-dried tomato pesto, and a splash of water; heat through, stirring often, until warmed and simmering gently as the pasta finishes.
- Drain the pasta and add it to the skillet; toss to coat with the sauce, then remove from heat and divide between bowls or plates.
Two tips
- Prep the mushrooms and spinach ahead if you’re short on time, storing them in the fridge until you’re ready to cook.
- Finish with a light drizzle of olive oil at serving for a glossy finish and extra flavor.
Nutrition per serving
- Calories
- 672 kcal
- Protein
- 23 g
- Carbs
- 67 g
- Fat
- 38 g
- Fiber
- 8 g
- Sodium
- 956 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.