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We have got meatless Monday covered! This Spinach Mushroom Parmesan Pasta is ready in under 30 minutes and perfect for any vegetarian in the family. It’s filling and packed full of veggies! The farfalle or “bowtie” pasta pairs perfectly with the sautéed mushrooms and spinach. The parmesan cheese and broth emulsify to create a creamy savoury sauce.

You can make this recipe your own by adding additional veggies or aromatics like onions and bell peppers.

Ingredients

Ingredients:

  • 14 oz farfalle pasta
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 10 oz fresh spinach
  • 1/2 cup vegetable broth
  • Fresh cracked pepper, to taste
  • 1 teaspoon Italian seasoning
  • 2/3 cup parmesan cheese, grated
  • 1 tbsp red chili pepper flakes, optional
Mushroom in Pan
Wilting Spinach
Ingredients For Pasta

Tips & Tricks:

  • Mushrooms: Button mushrooms are the best options for this recipe in terms of simplicity. You can save some time and buy the mushrooms pre-sliced. I don’t recommend this though as the mushrooms are much dryer. Canned mushrooms will also work in this recipe.
  • Spinach: If you don’t like spinach try substituting in kale. It will take a few extra minutes to wilt on the stove though.
  • Chili Flakes: Chili flakes are completely optional but I highly recommend adding a tbsp to the dish for a spicy pop. Adjust according to your taste.
  • Storage: You can keep leftovers in your fridge for up to a week. When reheating add a splash of olive oil, the pasta will likely have absorbed all the remaining sauce while in the fridge. We do not recommend freezing this recipe, it will result in a very dry pasta.
Spinach Mushroom Parmesan Pasta

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Spinach Mushroom Parmesan Pasta
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Spinach Mushroom Parmesan Pasta

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Course: DinnerCuisine: PastaDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

612

kcal
Total time

25

minutes

We have got meatless Monday covered! This Spinach Mushroom Parmesan Pasta is ready in under 30 minutes and perfect for any vegetarian in the family.

Ingredients

  • 14 oz farfalle pasta

  • 3 tablespoons olive oil

  • 3 cloves garlic, minced

  • 2 cups mushrooms, sliced

  • 10 oz fresh spinach

  • 1/2 cup vegetable broth

  • Fresh cracked pepper, to taste

  • 1 teaspoon Italian seasoning

  • 2/3 cup parmesan cheese, grated

  • 1 teaspoon red chili pepper flakes, optional

Directions

  • Boil some salted water and then cook your pasta until al dente, according to your package instructions.
  • Heat 2 tablespoons of olive oil in a large pan. Add the mushrooms and sauté for about 3 minutes until lightly browned and softening.
  • Add the chopped garlic and cook for another 30 seconds. Then deglaze by adding a little vegetable broth. Reduce the heat and cook for another 1-2 minutes longer. Remove the mushrooms and set them aside.
  • In the same pan, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
  • Once your pasta is cooked, strain it and add it to the spinach along with your mushrooms. Toss to combine. Add parmesan and Italian seasoning, and remaining broth and give a quick stir. Serve the parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan on top.

Notes

  • Serving Size: 1, Calories 612, Total Fat 20.8g (27% Daily Value), Saturated Fat 7.5g (28% Daily Value), Cholesterol 28mg (9% Daily Value), Sodium 512mg (22% Daily Value), Carbohydrate 78.7g (28% Daily Value), Dietary Fiber 5.5g (20% Daily Value), Sugars 4.7g, Protein 28g

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