Description
This creamy mushroom spinach pasta recipe features farfalle pasta tossed in a savory sauce made with sautéed cremini mushrooms, garlic, onions, and a luscious blend of cream, parmesan cheese, and flavorful spices. Fresh baby spinach adds a vibrant, healthy touch, making this dish a comforting and satisfying vegetarian main course perfect for weeknight dinners.
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: Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente according to package directions. Drain the pasta and set aside.
- Sauté the 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.
- Cook the mushrooms and garlic: Add the minced garlic and sliced cremini mushrooms to the pot. Sauté for about 3 minutes until the mushrooms release their liquid.
- Reduce liquid and brown mushrooms: Increase heat to medium-high and continue cooking the mushrooms for 3 to 4 more minutes until most of the liquid evaporates and the mushrooms brown lightly.
- Season and add broth: Season with kosher salt and black pepper. Pour in the vegetable broth and reduce heat to medium-low.
- Add cream and spices: Stir in the half and half or heavy cream, ½ cup shredded parmesan, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 2 minutes, stirring until well combined, then let the sauce simmer for 1 minute.
- Toss pasta and spinach: Add the drained pasta to the sauce and toss to coat. Add fresh baby spinach and toss gently until the spinach wilts.
- Finish and serve: Stir in the remaining parmesan cheese and remove from heat. Serve hot with extra red pepper flakes and parmesan cheese on the side.
Notes
- Use gluten-free pasta if you want a gluten-free version of this dish.
- For a vegan alternative, substitute the butter with plant-based margarine, use a non-dairy cream like coconut cream, and replace parmesan with a plant-based hard cheese or nutritional yeast.
- Adjust red pepper flakes to your preferred spice level, or omit if you prefer mild flavors.
- Fresh mushrooms work best for flavor; avoid canned mushrooms for texture.
- This dish can be reheated gently on the stovetop with a splash of broth or cream to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 25 mg
