mushroom spinach pasta

This versatile mushroom spinach pasta dish makes for a quick, vegetarian weeknight meal. Creamy, cheesy satisfaction mixed with hearty mushrooms and healthy spinach. 

Mushroom Spinach Pasta

butter

flour

garlic, garlic

thyme ((or Italian seasoning))

salt

black pepper

(310 ml) milk (1/4 cup (59 milliliters) of this can be

(105 grams) grated white cheese, divided, Note 3

baby spinach, Note 4 ((about 3 cups))

(21 grams) grated Parmesan cheese

parsley

PREHEAT OVEN: to 4OOF/204C

BOIL BOW TIES: Boil bow tie pasta in a large pot of water (add 2 teaspoons salt to water) according to package instructions. Cook pasta to al dente (or softer if preferred). Drain and set aside. 

SAUTÉ MUSHROOMS AND AROMATICS: Heat oil and butter in large skillet or saucepan on medium-high heat. Add mushrooms and onions. Sauté for 5 minutes until translucent and water from mushrooms is evaporated. Add garlic and sauté another 30 seconds. 

MAKE SAUCE: Reduce heat to medium heat. Stir in flour and cook for 2 minutes, stirring. Add milk (and cream if using), thyme, salt and pepper. Stir and cook for 3-4 minutes until you have a slightly thickened creamy sauce. Stir in 1 cup of cheese and all the fresh spinach. Stir until spinach is wilted, about 1 minute. Add bow ties and mix to combine. Pour into a 7-8 inch (18-20 cm) square or round oven proof dish. 

BAKE: Top with remaining 1/4 cup white cheese, Parmesan and parsley. Bake for 10-15 minutes or until cheese browns on top. Alternatively, bake 7 minutes and broil for 3 minutes to brown the top, watching that it doesn't burn.&nbsp;

Mushroom Spinach Pasta tossed in a super flavorful, creamy Parmesan sauce. This meatless pasta is prepared on the stovetop in just 30 minutes for an easy weeknight meal.

farfalle (bowtie pasta) (about 4 cups (regular or gluten-free))

salt for pasta water (as needed)

olive oil

onion

garlic

mushrooms

vegetable broth

cheese

½ cup half and half or heavy cream

Italian seasoning

½ teaspoon smoked paprika

red pepper flakes (or

baby spinach

Cook the pasta in salted water until al dente, according to the package instructions. Drain and set aside.

Heat olive oil and butter in a Dutch oven over MEDIUM heat. Add the onion and sauté for 2 to 3 minutes until translucent and slightly browned. Add the garlic and mushrooms and sauté for about 3 minutes until the mushrooms have released their liquid (there will be a lot of liquid in the pot). Increase the heat to MEDIUM-HIGH and continue to sauté for an additional 3 to 4 minutes, or until most of the liquid has cooked off and the mushrooms are lightly browned.

Season with salt and pepper and add the vegetable broth. Reduce the heat to MEDIUM-LOW and add the cream, ½ cup shredded parmesan, Italian seasoning, smoked paprika, red pepper flakes and cook for 2 minutes, stirring until combined. Let the sauce simmer for about 1 minute.

Add the drained pasta and toss to combine. Add the spinach and toss the spinach with the warm pasta until wilted. Add the remaining Parmesan and remove from the heat.

Serve with extra red pepper flakes and Parmesan on the side.

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Mushroom Spinach Pasta

Mushroom Spinach Pasta

Top 2 mushroom spinach pasta recipes from across the web

The most viewed mushroom spinach pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Spinach Pasta

Mushroom Spinach Pasta

The most viewed mushroom spinach pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine