Parmesan Spinach & Mushroom Farfalle Pasta
Easy Cheesy Spinach & Mushroom Pasta Recipe: A Simple, Healthy, and Wholesome Vegetarian Dinner!
A nicely cooked Farfalle pasta mixed with a rich gooey Parmesan cheese, earthy mushrooms, and spinach. This butterfly shaped pasta recipe tastes as fancy as it looks.
Why you’ll love this recipe?
It’s easy and quick: It’s made with simple ingredients, prepared in a single skillet and it’s ready in half an hour.
It’s healthy: this Italian pasta recipe is made with a handful of spinach, which is packed with several minerals important for one’s health, such as potassium. It also has mushrooms, which are packed with many nutrients that can help maintain a healthy immune system.
It’s light and meatless: This recipe contains no heavy sauce or cream; which makes it light and healthier. The Parmesan cheese gives it a light creamy texture. It’s also meatless, which makes it a good meal not only for vegetarians, but also for people who want to lessen their weekly meat consumption.
It’s tasty and filling: This is a hearty, tasty, and filling recipe. You can serve for a small or large group of people. You can have it as a casual family meal, or as a fancy dinner. It works both ways.
Ingredients Needed:
14 ounces Farfalle Pasta
3 tablespoons olive oil
3 garlic cloves (minced)
14 ounces mushrooms (sliced)
10 ounces fresh spinach
½ cup vegetable broth (low sodium)
Freshly cracked black pepper (to taste)
1 teaspoon Italian seasoning
½ cup Parmesan cheese (grated)
Some red chili pepper flakes (for an optional garnish)
Instructions:
In a large pot, cook the pasta in salted water until al dente (check the back of the package for instructions). Once the pasta is done cooking, drain and set aside.
Set a large skillet on medium heat, add 1 tablespoon of olive oil. Cook the sliced mushrooms for about 3 minutes or until it starts to brown.
Next, add the minced garlic and cook for about 20 to 30 seconds. Pour a little vegetable broth to deglaze. Lower the heat and cook for one or two more minutes, then transfer the mushrooms to a plate and put aside.
Add spinach to the same pan and cook for 2 minutes, it wilts fast. Drizzle with some salt and pepper.
Push the spinach to one side, add the sautéed mushrooms, and the cooked pasta to the same pan. Add the grated Parmesan cheese, the remaining tablespoon of olive oil, and the Italian seasoning. Stir really well to combine.
Sprinkle with some red chili pepper flakes and more grated Parmesan. Enjoy!
Mushroom Spinach Pasta Recipe – A rich and Flavorful Weeknight Meal!
Making a nice cheesy pasta meal for dinner is enough to brighten up my family’s mood after a long busy school/work day. It’s delicious, satisfying, and extremely comforting. I usually fill up a big salad bowl with any fresh veggies in my fridge; I sliced them up, mix with a simple tangy dressing with lemon, olive oil, salt and pepper, then top with some fresh herbs and serve as a refreshing side dish.
Helpful Tips and Variations:
Which other pasta shell can I use? I love the beautiful bow tie shape of the farfalle, but you swap for penne, fusilli, rigatoni, or any other small shaped pasta you prefer. You can use regular, whole wheat or even a gluten-free pasta for a gluten free recipe.
What can I use instead of spinach? If you don’t like spinach, you can replace with chopped kale. Just make sure to let the kale cook a bit longer, it needs a little more time than spinach.
Which mushrooms should I use? Any mushrooms you’ve got can work for this recipe. You can use cremini mushrooms, Portobello, chanterelle, Oyster, or shiitake.
Can I add any sauce or cream to this recipe? You can add half and half, whipping cream, heavy cream, cream cheese or a béchamel sauce.
Which protein can I add? You can add any protein you prefer, some chopped sausages, bacon, baked salmon, beef, or chicken.
How can I store any leftovers? If you have any leftovers, you can put in an airtight container and place in the fridge for up to 3 days. In order to reheat, transfer to a skillet and stir with a little butter or olive oil. I don’t recommend freezing this recipe.
How can I serve this Cheesy Mushrooms & Spinach Pasta?
This cheesy spinach and mushroom pasta recipe is extremely filling and satisfying as it is. You can serve on its own or pair with grilled chicken, grilled steaks, or fish.
I personally love serving cheesy filling pasta casseroles with a light refreshing green salad. You can serve this recipe with a Caesar salad, a zesty Parmesan lettuce salad, a beetroot salad, or your favorite green salad. You can also serve it with some crispy garlic bread.
Parmesan Spinach & Mushroom Farfalle Pasta
Ingredients
- 14 ounces Farfalle Pasta
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 14 ounces mushrooms sliced
- 10 ounces fresh spinach
- ½ cup vegetable broth low sodium
- Freshly cracked black pepper to taste
- 1 teaspoon Italian seasoning
- ½ cup Parmesan cheese grated
- Some red chili pepper flakes for an optional garnish
Instructions
- In a large pot, cook the pasta in salted water until al dente (check the back of the package for instructions). Once the pasta is done cooking, drain and set aside.
- Set a large skillet on medium heat, add 1 tablespoon of olive oil. Cook the sliced mushrooms for about 3 minutes or until it starts to brown.
- Next, add the minced garlic and cook for about 20 to 30 seconds. Pour a little vegetable broth to deglaze. Lower the heat and cook for one or two more minutes, then transfer the mushrooms to a plate and put aside.
- Add spinach to the same pan and cook for 2 minutes, it wilts fast. Drizzle with some salt and pepper.
- Push the spinach to one side, add the sautéed mushrooms, and the cooked pasta to the same pan. Add the grated Parmesan cheese, the remaining tablespoon of olive oil, and the Italian seasoning. Stir really well to combine.
- Sprinkle with some red chili pepper flakes and more grated Parmesan. Enjoy!
