Description
A creamy and flavorful Mushroom Spinach Pasta made with farfalle, sautéed cremini mushrooms, fresh spinach, and a rich parmesan cream sauce. This comforting vegetarian dish combines garlic, Italian seasoning, smoked paprika, and a touch of red pepper flakes for a perfect balance of taste, ready in just 30 minutes.
Ingredients
Units
Scale
Pasta
- 10 ounces farfalle (bowtie pasta), about 4 cups (regular or gluten-free)
- salt for pasta water, as needed
Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 16 ounces cremini mushrooms, cleaned and sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup low-sodium vegetable broth
- 3/4 cup shredded parmesan cheese, or a vegetarian, plant-based hard cheese, divided (plus additional for serving)
- 1/2 cup half and half or heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 5 ounces fresh baby spinach
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the farfalle and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Aromatics: In a Dutch oven, heat olive oil and butter over medium heat. Add the diced onion and sauté for 2 to 3 minutes until translucent and slightly browned. Stir in the minced garlic and sliced mushrooms and cook for about 3 minutes until mushrooms release their liquid.
- Brown Mushrooms: Increase the heat to medium-high and continue cooking for another 3 to 4 minutes until most of the liquid evaporates and the mushrooms turn lightly browned.
- Add Seasonings and Broth: Season the mushroom mixture with kosher salt and black pepper. Pour in the vegetable broth, reduce heat to medium-low, and stir in half and half or heavy cream along with ½ cup shredded parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes. Cook and stir for 2 minutes until well combined and let the sauce simmer for 1 minute.
- Combine Pasta and Spinach: Add the drained pasta to the sauce and toss well to coat. Stir in the fresh baby spinach and toss until the spinach is wilted.
- Finish and Serve: Stir in the remaining shredded parmesan cheese, remove from heat, and serve. Offer extra red pepper flakes and parmesan cheese on the side.
Notes
- Use gluten-free pasta if you prefer a gluten-free dish.
- For a vegan version, substitute parmesan with a plant-based hard cheese and use coconut cream or cashew cream instead of half and half.
- Adjust red pepper flakes according to your preferred spice level.
- If you do not have a Dutch oven, a large deep skillet or saucepan will work fine.
- To save time, you can use pre-sliced mushrooms and pre-washed spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg
