Parmesan Spinach Mushroom Pasta Skillet Recipe
This Parmesan Spinach Mushroom Pasta Skillet is a quick, easy, and flavorful one-pan vegetarian dinner option. Made with farfalle pasta, sautéed mushrooms, fresh spinach, garlic, and parmesan cheese, it is light yet satisfying. The recipe uses simple ingredients and cooks all in one skillet, making it perfect for busy weeknight meals. With a touch of Italian seasoning and optional red chili flakes, it delivers a comforting and delicious meal without feeling heavy or bloated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 14 oz (400g) farfalle pasta
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili pepper flakes (optional)
Fresh Produce
- 14 oz (400g) mushrooms, sliced
- 10 oz (300g) fresh spinach
- 3 cloves garlic, minced
Liquids and Oils
- 3 tablespoons olive oil
- 1/2 cup (125ml) low-sodium vegetable broth (may not need all)
Dairy
- 1/2 cup parmesan cheese, grated
Seasonings
- Fresh cracked pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving some pasta water if desired.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 3 minutes until they are lightly browned and softened.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in a small amount of the vegetable broth to deglaze the pan, scraping up any browned bits. Reduce the heat to low and cook for an additional 1-2 minutes to let the flavors meld. Remove the mushrooms to a plate and set aside.
- Cook Spinach: In the same skillet, add the fresh spinach and cook for about 2 minutes until wilted. Season with salt and freshly cracked black pepper to taste.
- Combine Ingredients: Push the spinach to one side of the skillet, return the sautéed mushrooms to the pan, then add the drained pasta. Toss everything gently to combine. Add the remaining 1 tablespoon of olive oil, the grated parmesan cheese, and Italian seasoning. Stir well to mix and allow the cheese to slightly melt and coat the pasta.
- Serve: Serve the pasta warm with optional red chili pepper flakes and extra parmesan on top if desired. Enjoy this comforting, flavorful, and simple skillet meal!
Notes
- Use good quality olive oil as it enhances the flavor significantly.
- If farfalle pasta is unavailable, penne or rotini can be used as alternatives that hold sauce well.
- Varied mushrooms like shiitake, portobello, or cremini can be substituted for a different taste.
- For a gluten-free version, substitute with gluten-free pasta such as brown rice farfalle.
- If you don’t have spinach, chopped kale can be used but requires slightly longer sautéing to soften.
- Freezing this dish is not recommended as the pasta tends to absorb the sauce and dry out.
- When reheating leftovers, adding a little olive oil helps restore moisture to the pasta.
- You can customize by adding cream or sour cream for a richer sauce or include meats like chicken, sausage, or pancetta if desired.
Keywords: parmesan spinach mushroom pasta, one-pan pasta skillet, vegetarian pasta, farfalle pasta recipe, quick pasta dinner, easy mushroom pasta, spinach pasta skillet
