Mushroom Spinach Pasta
Mushroom Spinach Pasta tossed in a super flavorful, creamy Parmesan sauce. This meatless pasta is prepared on the stovetop in just 30 minutes for an easy weeknight meal.
Ingredients
- 10 ounces farfalle (bowtie pasta) (about 4 cups (regular or gluten-free))
- salt for pasta water (as needed)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 16 ounces cremini mushrooms (cleaned and sliced)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup low-sodium vegetable broth
- ¾ cup shredded parmesan cheese (or a vegetarian, plant-based hard cheese, divided (plus additional for serving))
- ½ cup half and half or heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (or to taste)
- 5 ounces fresh baby spinach
Directions
- 1
Cook the pasta in salted water until al dente, according to the package instructions. Drain and set aside.
- 2
Heat olive oil and butter in a Dutch oven over MEDIUM heat. Add the onion and sauté for 2 to 3 minutes until translucent and slightly browned. Add the garlic and mushrooms and sauté for about 3 minutes until the mushrooms have released their liquid (there will be a lot of liquid in the pot). Increase the heat to MEDIUM-HIGH and continue to sauté for an additional 3 to 4 minutes, or until most of the liquid has cooked off and the mushrooms are lightly browned.
- 3
Season with salt and pepper and add the vegetable broth. Reduce the heat to MEDIUM-LOW and add the cream, ½ cup shredded parmesan, Italian seasoning, smoked paprika, red pepper flakes and cook for 2 minutes, stirring until combined. Let the sauce simmer for about 1 minute.
- 4
Add the drained pasta and toss to combine. Add the spinach and toss the spinach with the warm pasta until wilted. Add the remaining Parmesan and remove from the heat.
- 5
Serve with extra red pepper flakes and Parmesan on the side.