Parmesan Spinach Mushroom Pasta

This Parmesan spinach mushroom pasta skillet is my absolute favorite for those nights when I crave something creamy and satisfying but want dinner on the table fast. The savory mushrooms and fresh spinach bring earthy flavors that blend beautifully with the nutty parmesan, all tossed together in one pan for easy cleanup and maximum comfort.

I came up with this dish when I had extra mushrooms and spinach in the fridge and needed something quick before a movie night. Now, whenever my friends come over, this pasta is always requested. The best part is everyone thinks it takes much longer than it does.

Ingredients

• Farfalle pasta: the ruffled edges catch parmesan and sauce beautifully choose a good quality brand for better texture
• Olive oil: gives the base a rich flavor choose extra virgin for its slightly peppery notes
• Garlic: fresh cloves add punch and aroma mince them fine for even cooking
• Mushrooms: sliced mushrooms add deep umami flavor cremini or white button both work well pick firm mushrooms with no soft spots
• Fresh spinach: brings color and nutrients try to grab young spinach for maximum tenderness
• Low sodium vegetable broth: helps deglaze the pan and create a silky coating choose a clear broth for the cleanest taste
• Fresh cracked pepper: brightens up earthy notes whole peppercorns taste best when ground fresh
• Italian seasoning: delivers herby balance check the label for a good blend of basil oregano and thyme
• Parmesan cheese: offers a creamy salty finish use a wedge and grate it yourself if you can creamier and fresher results
• Red chili pepper flakes: add gentle heat this is optional but wakes up flavors nicely

Step-by-Step Instructions

Cook the Pasta:

Start by bringing a big pot of salted water to a rolling boil and add the farfalle pasta Cook until just al dente so the noodles hold up nicely to tossing Save a little of the pasta water in case you want to adjust consistency later

Brown the Mushrooms:

Heat two tablespoons of olive oil in a large skillet over medium heat Add sliced mushrooms in a single layer and let them cook undisturbed for a couple of minutes This helps them brown and develop that rich roasted flavor Stir occasionally and cook for about three minutes until they are golden

Add Garlic and Deglaze:

Sprinkle in the minced garlic and stir constantly so it does not burn Let it cook for about thirty seconds just until fragrant Pour in a splash of vegetable broth scraping up any crispy bits at the bottom of the skillet to lock in flavor Lower the heat and cook for another one to two minutes then remove mushrooms from the skillet and set aside

Wilt the Spinach:

In the same skillet add the fresh spinach Pile it in even if it seems like a lot it will wilt down quickly Stir the spinach for around two minutes until just wilted then season with a pinch of salt and fresh cracked pepper

Combine and Finish:

When the pasta is ready drain it well Add the mushrooms back to the skillet and push spinach to the side Toss in the drained pasta and stir everything together Add grated parmesan the last tablespoon of olive oil and Italian seasoning Toss quickly so the cheese melts into the vegetables and noodles creating a creamy texture

Serve:

Spoon the hot pasta into bowls and sprinkle with red chili flakes and more parmesan if you want extra kick and richness Serve immediately and savor every bite

Pin it

Parmesan is my star ingredient here I love how it adds a creamy saltiness that pairs incredibly well with earthy mushrooms. One evening I doubled the cheese and my family still talks about that gooey creamy batch.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days For best results add a bit of warm broth or olive oil when reheating to keep pasta silky A quick reheat on the stovetop usually brings everything back to life without drying out

Ingredient Substitutions

Swap farfalle for penne or fusilli for different shapes that catch the sauce If you are dairy free try nutritional yeast instead of parmesan and choose a vegan friendly broth Baby kale works in place of spinach and portobello mushrooms can bring a meatier bite

Serving Suggestions

Pile into shallow bowls and top with a poached or fried egg for extra richness Add a crisp green salad on the side or serve as a main dish with garlic bread This pasta also makes a lovely addition to a potluck or as a cozy vegetarian entrée

Cultural and Historical Context

Simple one pan pasta dishes like this are rooted in Italian cucina povera or peasant cooking These recipes shine by using affordable ingredients and letting each flavor come through Classics like this bring family and friends together over wholesome comforting food just like generations before us

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Nothing beats how cozy and comforting this pasta skillet feels on a chilly evening It is a great way to use up extra greens and impress anyone at your table with straightforward hearty flavors

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, penne, fusilli, or even spaghetti all work well and absorb flavors just as nicely.

→ How do I keep the spinach from overcooking?

Add the spinach at the end and cook just until wilted. This keeps a bright color and tender texture.

→ Is there a dairy-free alternative to parmesan?

You can substitute with nutritional yeast or plant-based parmesan for a similar salty richness.

→ How can I enhance the umami flavor?

Try adding a splash of soy sauce with the mushrooms or finish with a few sun-dried tomatoes.

→ What protein can I add to the skillet?

Grilled chicken, chickpeas, or shrimp are great protein choices to complement the vegetables.