Description
A creamy and flavorful Mushroom Spinach Pasta made with farfalle, sautéed cremini mushrooms, fresh spinach, and a rich parmesan cream sauce infused with Italian seasoning and smoked paprika. This comforting vegetarian pasta dish is perfect for a quick weeknight dinner.
Ingredients
Units
Scale
Pasta
- 10 ounces farfalle (bowtie pasta), about 4 cups (regular or gluten-free)
- Salt for pasta water, as needed
Sauce and Vegetables
- 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 according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté Onions: 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.
- Add Mushrooms and Garlic: Stir in the minced garlic and sliced cremini mushrooms. Sauté for about 3 minutes until the mushrooms start releasing their liquid.
- Brown Mushrooms: Increase heat to medium-high and continue cooking the mushrooms for 3 to 4 minutes until most of the liquid evaporates and mushrooms are lightly browned.
- 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 Cheese: Stir in the half and half (or heavy cream), ½ cup shredded parmesan, Italian seasoning, smoked paprika, and red pepper flakes. Cook the sauce for 2 minutes, stirring to combine well, then let it simmer for about 1 minute.
- Toss Pasta and Spinach: Add the drained pasta to the sauce and toss to coat thoroughly. Add the spinach and gently toss with the warm pasta until the spinach is just wilted.
- Finish and Serve: Stir in the remaining parmesan cheese, remove from heat, and serve with extra parmesan and red pepper flakes on the side.
Notes
- Use gluten-free pasta if you prefer a gluten-free version.
- For a vegan version, substitute dairy with plant-based cream and parmesan alternatives.
- If you don’t have cremini mushrooms, white button mushrooms work as a good substitute.
- Adjust red pepper flakes to control the spice level.
- Adding a splash of pasta water can help loosen the sauce if it becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg
