Mushroom Spinach Pasta
Delicious Mushroom Spinach Pasta in a creamy Parmesan sauce, ready in 30 minutes for an easy weeknight meal.
Equipment
- Dutch oven
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
Instructions
- Cook the pasta in salted water until al dente, according to the package instructions. Drain and set aside.
- 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.
- 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.
- 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.
- Serve with extra red pepper flakes and Parmesan on the side.
Nutrition
Serving: 1servingCalories: 350kcal
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