Parmesan Spinach Mushroom Pasta (Printer-Friendly Layout)
One-pan farfalle with mushrooms, spinach, and parmesan for a hearty vegetarian meal.
# Ingredients You'll Need:
→ Pasta
01 -
14 oz farfalle pasta
→ Vegetables & Aromatics
02 -
14 oz mushrooms, sliced
03 -
10 oz fresh spinach
04 -
3 cloves garlic, minced
→ Liquids & Oils
05 -
3 tablespoons olive oil
06 -
1/2 cup low-sodium vegetable broth
→ Cheese & Seasonings
07 -
1/2 cup grated parmesan cheese
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon red chili pepper flakes (optional)
10 -
Salt and cracked black pepper, to taste
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Cook farfalle pasta until al dente. Drain and set aside.
02 -
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté mushrooms for about 3 minutes until lightly browned.
03 -
Add minced garlic and cook for 30 seconds. Deglaze skillet with a bit of vegetable broth, reduce heat, and simmer for 1-2 minutes. Transfer mushrooms to a plate.
04 -
In the same skillet, add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
05 -
Return mushrooms to skillet, then add drained pasta. Stir in parmesan cheese, Italian seasoning, remaining tablespoon of olive oil, and additional broth as needed.
06 -
Serve hot with a sprinkle of red chili flakes and extra parmesan if desired.
# Extra Tips and Tricks:
01 -
Farfalle pasta holds sauce well; penne or rotini are good substitutes.
02 -
Use freshly grated parmesan for best texture and flavor.
03 -
Add grilled chicken or white beans to increase protein.
04 -
For vegan option, substitute nutritional yeast for parmesan and use plant-based broth.
05 -
Store leftovers in an airtight container for up to 4 days.