Description
A creamy and flavorful Mushroom Spinach Pasta featuring farfalle tossed in a savory parmesan and smoked paprika sauce with tender cremini mushrooms and fresh baby spinach. This easy stovetop recipe is perfect for a comforting vegetarian main course.
Ingredients
Units
Scale
Pasta
- 10 ounces farfalle (bowtie pasta), about 4 cups (regular or gluten-free)
- salt for pasta water, as needed
Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 16 ounces cremini mushrooms, cleaned and sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup low-sodium vegetable broth
- 3/4 cup shredded parmesan cheese, or a vegetarian, plant-based hard cheese, divided (plus additional for serving)
- 1/2 cup half and half or heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 5 ounces fresh baby spinach
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Sauté Onions: In a Dutch oven over medium heat, heat olive oil and butter until melted. Add diced yellow onion and sauté for 2 to 3 minutes until translucent and slightly browned.
- Cook Mushrooms and Garlic: Add minced garlic and sliced cremini mushrooms to the onions. Sauté for about 3 minutes until the mushrooms release their liquid.
- Brown Mushrooms: Increase heat to medium-high and continue cooking for an additional 3 to 4 minutes, stirring occasionally, until most of the liquid has evaporated and mushrooms are lightly browned.
- Season and Add Broth: Season the mushroom mixture with kosher salt and black pepper. Pour in the low-sodium vegetable broth and reduce heat to medium-low.
- Add Cream and Cheese: Stir in half and half or heavy cream, ½ cup shredded parmesan cheese, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 2 minutes, stirring until ingredients are combined and the sauce slightly thickens.
- Simmer Sauce: Let the sauce simmer gently for about 1 minute to blend flavors.
- Toss Pasta and Spinach: Add the cooked pasta to the sauce and toss well to combine. Add the fresh baby spinach and toss with the warm pasta until wilted.
- Finish with Cheese and Serve: Stir in the remaining parmesan cheese. Remove from heat and serve immediately, with extra red pepper flakes and parmesan cheese on the side.
Notes
- Use gluten-free pasta if you want a gluten-free version.
- For a vegan option, substitute the dairy ingredients with plant-based cream and vegan parmesan.
- Adjust red pepper flakes to taste for preferred spice level.
- Sauté mushrooms well to evaporate liquid and concentrate flavor.
- Use fresh baby spinach for best texture and flavor; baby kale or arugula can be a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg
