Who doesn’t love a tasty, creamy pasta dish? But, sometimes the thought of spending hours in the kitchen can be a little daunting.
This easy Parmesan spinach mushroom pasta skillet is a delicious and satisfying meal that comes together in just a few minutes in one pan!
Ingredients for the Parmesan Spinach Mushroom Pasta Skillet
Here are the ingredients that you’ll need:
- 14 oz (400g) farfalle pasta
- 3 tablespoons olive oil
- 3 minced cloves garlic
- 14 oz (400 g) sliced mushrooms
- 10 oz (300g) fresh spinach
- 1/2 cup (125ml) low-sodium vegetable broth
- Fresh cracked pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 teaspoon red chili pepper flakes, optional
Cooking Directions
Below are easy, step-by-step instructions on how to make this delicious one-pan dish:
- Cook the farfalle pasta in salted water according to package directions until al dente. Drain and set aside.
- Heat 2 tablespoons of olive oil in the skillet over medium heat. Add the sliced mushrooms and sauté for about 3 minutes until lightly browned.
- Stir in the minced garlic and cook for 30 seconds. Deglaze the pan with a splash of vegetable broth, scraping up any browned bits. Reduce heat to low and simmer for 1-2 minutes. Remove the mushrooms from the skillet and set aside.
- Add the fresh spinach to the same skillet and cook for about 2 minutes, or until wilted. Season with salt and pepper to taste.
- Return the cooked pasta and mushrooms to the skillet with the spinach. Stir in the Parmesan cheese, remaining tablespoon of olive oil, and Italian seasoning. Toss well to combine.
- Serve the parmesan spinach mushroom pasta immediately, garnished with red chili pepper flakes and additional Parmesan cheese, if desired.
Additional Tips
What if I don’t have spinach? No problem! You can skip it altogether or substitute it with some chopped kale. Just remember to sauté the kale a bit longer than spinach to soften it up.
Can I freeze this pasta dish? We don’t recommend freezing it, as the sauce tends to be absorbed into the pasta, leaving it dry. If you have leftovers, store them in the fridge and reheat them with a drizzle of olive oil to make up for any absorption.
Bonus tip: To make this pasta dish gluten-free, simply swap out the regular farfalle pasta for a gluten-free alternative, like brown rice farfalle. It’s a simple switch that won’t compromise on flavor.
Simple yet incredibly flavorful, this pasta dish is the ultimate weeknight meal solution thanks to its quick prep time with minimal cleanup.
Parmesan Spinach Mushroom Pasta Skillet
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Knife
- 1 Cutting board
- Colander or strainer
- Measuring cups and spoons
- Grater
Ingredients
- 14 oz (400g) farfalle pasta
- 3 tbsps olive oil
- 3 cloves minced garlic
- 14 oz (400 g) sliced mushrooms
- 10 oz (300g) fresh spinach
- 1/2 cup (125ml) low-sodium vegetable broth
- fresh cracked pepper (to taste)
- 1 tsp Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 tsp red chili pepper flakes (optional)
Instructions
- Cook the farfalle pasta in salted water according to package directions until al dente. Drain and set aside.
- Heat 2 tablespoons of olive oil in the skillet over medium heat. Add the sliced mushrooms and sauté for about 3 minutes until lightly browned.
- Stir in the minced garlic and cook for 30 seconds. Deglaze the pan with a splash of vegetable broth, scraping up any browned bits. Reduce heat to low and simmer for 1-2 minutes. Remove the mushrooms from the skillet and set aside.
- Add the fresh spinach to the same skillet and cook for about 2 minutes, or until wilted. Season with salt and pepper to taste.
- Return the cooked pasta and mushrooms to the skillet with the spinach. Stir in the Parmesan cheese, remaining tablespoon of olive oil, and Italian seasoning. Toss well to combine.
- Serve the parmesan spinach mushroom pasta immediately, garnished with red chili pepper flakes and additional Parmesan cheese, if desired.
Notes
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.