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Grab one pan and throw together this creamy garlic parmesan pasta packed with hearty mushrooms and plenty of fresh spinach. It's cozy, has that crave-worthy cheesy hit, and only takes one pot—so you won't be fussing over dishes later. The mushrooms and parmesan bring loads of savory goodness, while the spinach keeps it bright. Quick to make, and everyone will want seconds.
When I first whipped up this meal, I had about 25 minutes and a hungry crowd waiting. Ever since, it keeps landing on the menu—for anyone who digs a rich, creamy pasta but still wants it fresh-tasting and light, this always hits the spot.
Dreamy Ingredients
- Parmesan cheese: Makes everything rich and creamy Always stick with the real deal for the best bite
- Farfalle pasta: These bowties are extra fun and cling to sauce really well Pick one that doesn’t get mushy
- Mushrooms: Earthy and meaty I love using white or cremini for their deep flavor and pleasant chew
- Onions: Bring in gentle sweetness and body Yellow are mellow, red brings a sharper twist
- Olive oil: Everything starts with a good, peppery olive oil I always grab the extra virgin
- Fresh spinach: Pops in a burst of color and green freshness Use crisp, lively leaves
- Low sodium vegetable broth: Adds moisture and a deep flavor without making it salty
- Heavy whipping cream: Responsible for that dreamy silky texture Pour more or less depending how rich you want it
- Garlic: You’ll notice the warm smell as soon as it hits the pan Make sure your cloves are firm and fresh
- Italian seasoning: Dried herbs for that old-school Italian base Taste your blend to get the balance right
- Red chili pepper flakes: Totally your call—they add an easy kick Sprinkle just a tiny bit and try it as you go
- Fresh cracked pepper: For a little bite always grind right before using
Step-by-Step Instructions
- Finish and Toss:
- Pop all your cooked mushrooms onions and spinach back into the same pan Pour in the drained farfalle and toss to get everything slick and mixed together Sprinkle on a little more parmesan if you want and season with more herbs Give it a last quick toss Serve right from the pan while it’s creamy and warm
- Build the Sauce:
- Still using your skillet, add a splash more oil then toss in chopped garlic. Let it sizzle for about half a minute—just until fragrant. Pour in broth and scrape the tasty browned bits off the bottom. Add your heavy cream, parmesan, chili flakes, and Italian seasoning. Stir and cook for a couple minutes as it thickens up a touch
- Wilt the Spinach:
- Add spinach to the same pan. Let it cook about two minutes. Keep turning gently until it softens and turns bright. Drain off any extra liquid and transfer spinach to a plate—too much water messes up your sauce
- Brown the Mushrooms:
- In the same skillet, toss in mushrooms. Drizzle a bit more oil if the pan’s dry. Spread them out and wait a minute or so before stirring. Sauté until they shrink and pick up a golden color. Remove to a plate. This packs in the umami flavor
- Sauté the Aromatics:
- Heat olive oil in a big pan on medium. When you see it shimmer, toss in the onions. Stir and cook until they look soft and get a bit golden. Move them to a plate. You want them sweet and just a bit brown
- Cook the Pasta:
- Fill a big pot with salted water and bring it to a strong boil. Drop in the farfalle and cook to just-soft (check the package for time). Drain really well—make sure you salt that water, it flavors the pasta right through
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I could eat these mushrooms all day. They’re so juicy and full of deep earthy flavor, it brings everything together. My youngest actually scoops out extras because they’re that soft and tasty every time.
Leftover Storage
Once cooled, put any leftovers in a sealed container in your fridge. They’ll be good for up to three days. When you reheat, just pour in a splash of cream or broth so the sauce stays nice and loose. Don’t freeze this one—the creamy sauce separates and turns weird, so just enjoy it fresh or as tomorrow’s easy lunch.
Swap Suggestions
Switch up the farfalle for any bite-sized pasta like penne or rotini—those work great too. Want it vegan? Try unsweetened plant milk and nutritional yeast for creaminess and that cheesy flavor. Baby kale or some arugula instead of spinach adds a fun twist.
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Serving Ideas
You can eat this as-is but it’s awesome with crunchy salad or a slab of garlic bread. Sometimes I sprinkle on extra greens and zest a lemon on top for brightness. If you want it heartier, toss on some grilled chicken or shrimp.
Food Tradition
One-pan creamy veggie pastas are a big nod to traditional Italian cooking, but with modern lazy-day twists. The whole “toss it in one pot” thing comes from making big family meals with less mess. Mixing mushrooms and cream is a cozy move you’ll find in a bunch of Italian-inspired favorites.
FAQs About the Recipe
- → Can I use another pasta shape?
Go for it! Throw in penne, fusilli, or even spaghetti instead of farfalle. Just watch and taste so you get them cooked just right.
- → How can I make this without dairy?
Swap in your favorite plant cream and grab vegan parmesan. The overall flavor might change a little, but it's still tasty.
- → What veggies are good if I'm out of mushrooms or spinach?
Kale, zucchini, or Swiss chard are great stand-ins that’ll go perfect with that creamy sauce.
- → How do I keep pasta from sticking?
Give it a stir now and then, don’t overcook it, and make sure to slather it in the sauce right away so nothing clumps together.
- → Is this meal okay to prep before I need it?
Yeah, make it ahead and warm it gently on the stove later. Pour in a splash of broth or cream to get that sauce nice and loose again.