A creamy, satisfying one-pan pasta that combines savory mushrooms, tender spinach, and Parmesan cheese for a delightfully quick vegetarian dinner.

Why You’ll Love This Recipe

I absolutely love how fast and fuss-free this skillet pasta is—ready in under 30 minutes with minimal cleanup. It’s light enough to feel good about, but still indulgent thanks to the Parmesan. Plus, even picky eaters tend to ask for seconds!

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

14 oz farfalle pasta
3 tablespoon olive oil
3 cloves garlic, minced
14 oz mushrooms, sliced
10 oz fresh spinach
½ cup low-sodium vegetable broth
Fresh cracked black pepper, to taste
1 teaspoon Italian seasoning
½ cup grated Parmesan cheese
1 teaspoon red pepper flakes (optional)

directions

Cook the pasta in salted water until al dente, following package instructions.
While pasta cooks, heat 2 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms and sauté for about 3 minutes until lightly browned.
Stir in the garlic and cook another 30 seconds. Deglaze the pan with a splash of vegetable broth, reduce heat, and cook 1–2 minutes more. Transfer mushrooms to a plate.
In the same skillet, add spinach; cook about 2 minutes until wilted. Season with pepper and Italian seasoning.
Drain pasta, reserving cooking water if needed. Return mushrooms and pasta to skillet, toss with spinach.
Stir in Parmesan cheese, remaining 1 tablespoon olive oil, and more seasoning if needed.
Serve immediately, topped with red pepper flakes and extra Parmesan if you like.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: about 20 minutes

Variations

Swap farfalle for penne or rotini for different textures.
Use cremini, shiitake, or portobello mushrooms for varied flavor.
Make it gluten-free by choosing GF pasta.
Add protein: toss in grilled chicken, sausage, shrimp, or crispy tofu.
Stir in a splash of white wine when deglazing for a richer sauce.

storage/reheating

I keep leftovers in an airtight container in the fridge—best eaten within 3 to 4 days. To reheat, gently warm in a skillet over low heat with a drizzle of olive oil or a splash of broth to restore creaminess.

FAQs

What can I substitute for spinach?

I sometimes use chopped kale instead—just sauté it a bit longer so it softens nicely.

Can I freeze this pasta?

Freezing isn’t ideal because the sauce tends to dry out. It’s better to refrigerate and reheat with added oil or broth.

Can I use a different cheese?

Yes—Pecorino Romano, Asiago, or vegetarian hard cheeses work beautifully.

How do I make the dish creamy?

Adding heavy cream or half-and-half while simmering creates a richer, creamier texture.

Can I add vegetables?

Absolutely! Try tossing in diced onions, bell peppers, cherry tomatoes, or asparagus when sautéing the mushrooms.

Conclusion

This Parmesan Spinach Mushroom Pasta Skillet is one of my go-to meals on busy nights. It’s fast, fuss-free, and endlessly adaptable—whether I’m in the mood for creamy, spicy, or packed with veggies. I hope it becomes a staple in your kitchen, too!