Garlic Parm Pasta (Printable Version)
A dreamy, creamy pasta mixed with garlicky parmesan, juicy mushrooms, spinach, and onions. Awesome for busy nights.
# What You'll Need:
→ Main
01 -
3/4 cup heavy whipping cream
02 -
1/2 cup grated parmesan cheese
03 -
10 oz fresh spinach
04 -
1 teaspoon Italian seasoning
05 -
1 teaspoon red chili pepper flakes, optional
06 -
2 medium onions, sliced
07 -
14 oz mushrooms, sliced
08 -
3 tablespoons olive oil
09 -
3 cloves garlic, minced
10 -
14 oz farfalle pasta
11 -
1/2 cup low-sodium vegetable broth
12 -
Fresh cracked black pepper, to taste
# Step-by-Step Guide:
01 -
Toss your cooked farfalle into the skillet with the sauce, mushrooms, onions, and spinach. Mix it up so every bit gets coated. If you want, sprinkle on more parmesan and some chili flakes before you eat. Give it a taste and tweak the seasoning if you like.
02 -
Drizzle a splash of olive oil into your skillet. Fry the garlic for about half a minute just until you catch that good smell. Pour in your veggie broth to scoop up those toasty bits, then the cream, parmesan, Italian seasoning, and chili flakes. Mix and let it all bubble for a couple minutes till it starts to thicken.
03 -
Now toss your spinach into the pan and keep stirring till it gets soft, about 2 minutes. Hit it with some salt and cracked pepper. Once it’s wilted, transfer to a plate and let any extra water drain off.
04 -
Put the mushrooms in that same hot pan. Let them cook for about 3 minutes so they turn a bit golden, stir as needed. Add more oil if things look dry. Set the mushrooms aside with your cooked onions.
05 -
Pour a spoonful of olive oil into your big skillet and warm it up to medium. Swirl in the onions and cook them for a couple minutes until they’re see-through and a little browned. Move those onions to a plate for now.
06 -
Boil the farfalle in a pot of salty water till it’s just firm, using the time on the box. Strain it, then keep it nearby for when everything comes together.
# Additional Notes:
01 -
Keep back a bit of pasta water in case your sauce gets too thick. Grate parmesan fresh if you want the biggest flavor punch.