Description
A creamy and flavorful mushroom spinach pasta dish featuring farfalle pasta tossed in a savory sauce made with sautéed mushrooms, garlic, onion, vegetable broth, and parmesan cheese, finished with fresh baby spinach for a healthy touch.
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: Cook the farfalle pasta in salted boiling water until al dente according to the package instructions. Drain the pasta well and set it aside.
- Sauté Aromatics: Heat olive oil and butter in a Dutch oven over medium heat. Add the diced onion and sauté for 2 to 3 minutes until translucent and slightly browned. Add the minced garlic and sliced mushrooms, cooking for about 3 minutes until the mushrooms release their liquid.
- Brown Mushrooms: Increase heat to medium-high and continue sautéing for 3 to 4 minutes until most of the mushroom liquid evaporates and the mushrooms turn lightly browned.
- Add Seasoning and Broth: Season the mushrooms with kosher salt and black pepper. Pour in the vegetable broth and reduce the heat to medium-low.
- Create Sauce Base: Add the half and half (or heavy cream), ½ cup of shredded parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes. Stir to combine and cook the sauce for 2 minutes, allowing it to simmer gently for about 1 minute.
- Combine Pasta and Spinach: Add the drained pasta to the sauce and toss well to coat. Add the fresh baby spinach and toss again until the spinach wilts in the heat of the pasta and sauce.
- Finish and Serve: Stir in the remaining parmesan cheese. Remove the pot from heat and serve the pasta warm with extra red pepper flakes and parmesan cheese on the side.
Notes
- For a dairy-free version, substitute the half and half with coconut cream and use a vegan parmesan alternative.
- To make this dish gluten-free, use gluten-free farfalle pasta.
- Adjust red pepper flakes to your heat preference or omit for a milder flavor.
- Use fresh mushrooms rather than canned for best texture and flavor.
- The sauce can be made ahead and reheated gently, adding extra cream or broth as needed to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg
