Mushroom Spinach Pasta
A quick and creamy pasta dish featuring mushrooms and fresh spinach, perfect for a satisfying meal.
Equipment
- Large Pot
- Dutch Oven or Deep Skillet
Ingredients
- 10 ounces farfalle pasta (bowtie shape)
- Salt (to season pasta water)
- 2 tablespoons olive oil (for sautéing)
- 1 tablespoon butter (for creaminess)
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 16 ounces cremini mushrooms (cleaned and sliced)
- 1/2 teaspoon kosher salt (to season mushrooms)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup low-sodium vegetable broth
- 3/4 cup shredded Parmesan cheese (divided)
- 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
- Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- In a large Dutch oven or deep skillet, heat olive oil and butter over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
- Add minced garlic and sliced mushrooms. Sauté for about 3 minutes, then increase heat to medium-high and cook for another 3-4 minutes until mushrooms are browned.
- Season with kosher salt and black pepper, then pour in vegetable broth. Reduce heat to medium-low and stir in half and half or heavy cream.
- Add half of the shredded Parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes. Stir and let simmer for about 2 minutes.
- Add the cooked pasta and toss to coat. Then add fresh spinach and toss until wilted. Sprinkle remaining Parmesan cheese on top and remove from heat.
- Serve hot with extra Parmesan cheese and red pepper flakes on the side.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of milk or broth when reheating.