Description
A creamy and flavorful Mushroom Spinach Pasta made with farfalle, sautéed cremini mushrooms, fresh spinach, and a cheesy garlic sauce seasoned with Italian herbs and smoked paprika. This comforting vegetarian dish combines tender pasta with a rich sauce for a satisfying meal perfect for weeknights.
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 and cook the farfalle pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté onions: Heat olive oil and butter in a Dutch oven or large skillet over medium heat. Add the diced yellow onion and sauté for 2 to 3 minutes until translucent and slightly browned.
- Add garlic and mushrooms: Stir in the minced garlic and sliced cremini mushrooms. Cook for about 3 minutes until the mushrooms release their liquid.
- Brown mushrooms: Increase the heat to medium-high and continue cooking for an additional 3 to 4 minutes, allowing the liquid to evaporate and the mushrooms to brown lightly.
- Season and add broth: Season with kosher salt and black pepper, then pour in the low-sodium vegetable broth. Reduce the heat to medium-low.
- Add cream and cheese: Stir in the half and half or heavy cream, ½ cup of shredded Parmesan, Italian seasoning, smoked paprika, and red pepper flakes. Cook and stir for 2 minutes to combine and allow the sauce to simmer for 1 minute.
- Combine pasta and spinach: Add the drained pasta to the sauce and toss to coat evenly. Add the fresh baby spinach and toss with the warm pasta until the spinach is wilted.
- Finish and serve: Stir in the remaining Parmesan cheese and remove the pan from the heat. Serve immediately with extra Parmesan and red pepper flakes on the side.
Notes
- You can substitute the farfalle with any other pasta shape like penne or fusilli.
- For a vegan version, use plant-based cream and cheese substitutes.
- If you prefer less spice, reduce or omit the red pepper flakes.
- Make sure to dry mushrooms thoroughly before slicing to prevent excess water in the sauce.
- Use freshly grated Parmesan for best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 30 mg
