Description
A creamy and flavorful mushroom spinach pasta made with farfalle, sautéed cremini mushrooms, fresh spinach, and a rich parmesan cream sauce, perfect for a comforting vegetarian main course.
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 the pasta: Cook the farfalle in salted boiling water according to package instructions until al dente. Drain and set aside.
- Sauté onions and mushrooms: Heat olive oil and butter in a Dutch oven over medium heat. Add the diced yellow onion and sauté for 2 to 3 minutes until translucent and lightly browned. Add minced garlic and sliced cremini mushrooms, and sauté for about 3 minutes until mushrooms release their liquid.
- Brown the mushrooms: Increase the heat to medium-high and sauté for an additional 3 to 4 minutes, stirring occasionally, until most of the liquid has evaporated and mushrooms are lightly browned.
- Add seasoning and broth: Season with kosher salt and black pepper, then add the low-sodium vegetable broth. Reduce the heat to medium-low.
- Make the cream sauce: Stir in half and half or heavy cream, half of the shredded parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 2 minutes, stirring continuously until combined. Let the sauce simmer for an additional 1 minute.
- Toss pasta with sauce and spinach: Add the drained pasta to the sauce and toss to combine evenly. Add fresh baby spinach and gently toss with the warm pasta until the spinach wilts.
- Finish and serve: Stir in the remaining parmesan cheese, remove from heat, and serve topped with extra parmesan cheese and red pepper flakes on the side if desired.
Notes
- You can use gluten-free pasta if needed, with similar cooking times.
- For a vegan version, substitute the parmesan and cream with plant-based alternatives.
- If you prefer spicier pasta, increase red pepper flakes to taste.
- Use fresh mushrooms for best flavor; cremini works well but button mushrooms can substitute.
- To make recipe dairy-free, use dairy-free butter, cream, and cheese substitutes.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
