Ingredients
Scale
- 14 oz (400g) farfalle pasta (or any pasta)
- 3 tablespoons olive oil
- 2 medium onions, sliced
- 3–4 cloves garlic, minced
- 14 oz (400g) mushrooms, sliced
- 10 oz (300g) fresh spinach
- 1/2 cup (125ml) low-sodium vegetable broth
- Freshly cracked black pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- 3/4 cup heavy whipping cream
- 1 teaspoon red chili pepper flakes (optional)
Instructions
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions and sauté for 2-3 minutes until translucent. Remove and set aside.
- In the same skillet, add more oil if needed and sauté mushrooms for about 3 minutes until golden. Remove and set aside with onions.
- Cook the spinach in the same skillet for about 2 minutes until wilted. Season with salt and pepper, then set aside.
- Heat remaining olive oil and sauté garlic for 30 seconds. Add vegetable broth, then stir in cream, parmesan, chili flakes, and Italian seasoning. Cook until the sauce thickens.
- Return onions, mushrooms, and spinach to the skillet. Add cooked pasta and toss everything together until well combined.
- Adjust seasoning, add extra parmesan if desired, and serve hot.
Notes
- Use fresh spinach and mushrooms for the best flavor.
- If the sauce is too thick, add more vegetable broth or pasta water to thin it.
- Add extra red pepper flakes for more heat if desired.
- For gluten-free, use gluten-free pasta. For dairy-free, use plant-based cream and vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg