Parmesan Spinach Mushroom Pasta (Print Version)
# Ingredients:
→ Main
01 -
400 g farfalle pasta
02 -
3 tablespoons olive oil
03 -
3 garlic cloves, minced
04 -
400 g mushrooms, sliced
05 -
300 g fresh spinach leaves
06 -
125 ml low-sodium vegetable broth
07 -
Freshly ground black pepper, to taste
08 -
1 teaspoon Italian seasoning
09 -
125 ml parmesan cheese, grated
10 -
1 teaspoon red chili pepper flakes (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente according to package instructions. Drain the pasta, reserving a cup of cooking water if desired.
02 -
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for approximately 3 minutes, until lightly browned.
03 -
Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in a small amount of vegetable broth to deglaze the pan, gently scraping up browned bits. Lower the heat and cook an additional 1-2 minutes. Transfer mushrooms to a plate and set aside.
04 -
In the same skillet, add fresh spinach and cook over medium heat for 2 minutes until wilted. Season with salt and black pepper to taste.
05 -
Push the wilted spinach to the side of the skillet. Return sautéed mushrooms to the pan, then add drained pasta. Toss well to combine ingredients.
06 -
Add grated parmesan cheese, the remaining tablespoon of olive oil, and Italian seasoning to the skillet. Stir gently to coat the pasta until cheese is melted and everything is heated through. Sprinkle with red chili pepper flakes and additional parmesan, if desired, before serving.
# Notes:
01 -
Reserve pasta cooking water to loosen the sauce if desired when tossing the pasta with vegetables and cheese.