Description
This Parmesan Spinach Mushroom Pasta Skillet is a quick and foolproof vegetarian dinner made with tender farfalle, sautéed mushrooms, fresh spinach, and plenty of grated parmesan cheese.
Ingredients
- 14 oz (400 g) farfalle pasta
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 14 oz (400 g) mushrooms, sliced
- 10 oz (300 g) fresh spinach
- 1/2 cup (125 ml) low-sodium vegetable broth
- Fresh cracked black pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- 1 teaspoon red chili pepper flakes (optional)
Instructions
1. Cook the farfalle pasta in a large pot of salted water until al dente according to package instructions.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 3 minutes until lightly browned.
3. Add the minced garlic and cook for about 30 seconds until fragrant. Deglaze the skillet with a splash of vegetable broth, reduce heat, and cook for 1 to 2 minutes more. Remove the mushrooms to a plate and set aside.
4. In the same skillet, add the fresh spinach and cook for about 2 minutes until wilted. Season with fresh cracked black pepper to taste.
5. Drain the cooked pasta. Push the spinach to one side of the skillet, return the mushrooms, then add the drained pasta to the pan and toss to combine.
6. Stir in the grated parmesan cheese, remaining tablespoon of olive oil, and Italian seasoning. Mix well until everything is evenly coated.
7. Serve immediately topped with red chili pepper flakes and additional parmesan if desired.
Notes
Do not overcook the pasta; al dente texture works best for this skillet recipe.
You may not need all of the vegetable broth—use just enough to deglaze the pan.
For extra flavor, add a squeeze of lemon juice before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.