Parmesan Spinach Mushroom Pasta Skillet
Creamy Parmesan Spinach Mushroom Pasta Skillet is a quick, healthy dinner idea perfect for busy nights. Packed with flavor and ready in 30 minutes!
Equipment
- Large skillet
- pot
Ingredients
- 14 oz farfalle pasta
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 14 oz mushrooms sliced
- 10 oz spinach fresh
- 1/2 cup vegetable broth low-sodium
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili pepper flakes optional
Instructions
- Cook the pasta in salted water until al dente, according to the package instructions.
- Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
- Add the chopped garlic and cook for about 30 seconds longer. Then, deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.
- In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Once the pasta is ready, pour off the cooking water. Push spinach to the side in the skillet and add mushrooms back, then put drained pasta in the pan and toss to combine. Add Parmesan, the last tablespoon of olive oil, and Italian seasoning, and give a quick stir.
- Serve the Parmesan Spinach Mushroom Pasta Skillet with red chili pepper flakes and more Parmesan, if you like.
Notes
- Use good quality olive oil for extra flavor.
- If you don’t have farfalle, use pasta that holds the sauce well, like penne or rotini.
- You can use different mushrooms to vary the taste—shiitake, portobello, or cremini all work well.
- To make it gluten-free, use gluten-free pasta.
- Add a splash of cream or a handful of roasted red peppers for extra richness.