Mushroom and Spinach Farfalle
A creamy, comforting pasta dish made with earthy mushrooms, tender spinach, and bowtie pasta in a light garlic-parmesan sauce. Simple, satisfying, and perfect for any night of the week!
Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 3–4
Ingredients
8 oz (225g) farfalle (bowtie) pasta
2 tbsp olive oil
3 garlic cloves, minced
8 oz (225g) mushrooms, sliced (cremini, button, or mixed)
4 cups fresh spinach
1/2 cup grated Parmesan cheese (or vegan alternative)
1/4 cup heavy cream or half-and-half (optional for creaminess)
Salt and black pepper, to taste
Optional: pinch of red pepper flakes or fresh thyme
Instructions
1. Cook the Pasta
Boil farfalle in salted water according to package directions.
Reserve 1/4 cup of pasta water, then drain and set aside.
2. Sauté the Mushrooms
Heat olive oil and butter in a large skillet over medium heat.
Add garlic and cook for 30 seconds.
Add mushrooms and cook 6–8 minutes until golden and tender. Season with salt and pepper.
3. Add Spinach
Add spinach to the skillet and cook until wilted (1–2 minutes).
4. Combine and Finish
Add cooked farfalle and Parmesan to the skillet.
Stir in a splash of pasta water and cream (if using).
Toss everything together until well coated.
Adjust seasoning and sprinkle with red pepper flakes or herbs if desired.
Tips
Vegan version: Use olive oil, plant-based cream, and vegan Parmesan.
Add protein: Grilled chicken, tofu, or white beans work well.
Mushroom upgrade: Use wild mushrooms or add a splash of white wine for depth.
Nutritional Information
Calories: ~400
Protein: 13g
Carbs: 45g
Fat: 18g
Fiber: 3g
Sodium: ~250mg