Description
A creamy, one-pan vegetarian pasta with mushrooms, spinach, and Parmesan cheese, ready in under 30 minutes.
Ingredients
- 14 oz (400 g) farfalle pasta
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 14 oz (400 g) mushrooms, sliced
- 10 oz (300 g) fresh spinach
- ½ cup (125 ml) low-sodium vegetable broth
- Fresh cracked black pepper, to taste
- 1 tsp Italian seasoning
- ½ cup grated Parmesan cheese
- 1 tsp red pepper flakes (optional)
Instructions
- Cook pasta in salted water until al dente.
- Heat 2 Tbsp olive oil in skillet, sauté mushrooms 3 minutes.
- Add garlic; cook 30 seconds. Deglaze skillet with vegetable broth; cook 1–2 minutes. Transfer mushrooms to a plate.
- In same skillet, cook spinach 2 minutes until wilted. Season with pepper and Italian seasoning.
- Drain pasta, reserving cooking water. Return pasta and mushrooms to skillet; combine with spinach.
- Stir in Parmesan, remaining olive oil, and additional seasoning if desired.
- Serve immediately, garnished with red pepper flakes and extra Parmesan.
Notes
- Swap farfalle for penne or rotini.
- Use cremini, shiitake, or portobello mushrooms for variety.
- Make gluten-free with GF pasta.
- Add protein (chicken, shrimp, tofu).
- Add heavy cream or half-and-half for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 10 mg
