Description
One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is a creamy, garlicky weeknight dinner made in about 30 minutes. Tender farfalle is tossed with sautéed mushrooms, wilted spinach, parmesan, and a silky cream sauce for a cozy, family-friendly meal with minimal cleanup.
Ingredients
Scale
- 14 oz (400g) farfalle pasta
- 3 tablespoons olive oil, divided
- 2 medium onions, sliced
- 3–4 cloves garlic, minced
- 14 oz (400g) mushrooms, sliced
- 10 oz (300g) fresh spinach
- 1/2 cup (125ml) low-sodium vegetable broth
- Fresh cracked black pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese (plus more for serving)
- 3/4 cup heavy whipping cream (adjust to taste)
- 1 teaspoon red chili pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the farfalle until al dente according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions and sauté for 2–3 minutes until translucent and lightly browned. Transfer to a plate.
- In the same skillet, add mushrooms and sauté for about 3 minutes until browned. Add a little oil if needed. Transfer to the plate with onions.
- Add spinach to the skillet and cook for about 2 minutes until wilted. Season lightly with salt and pepper. Remove and drain excess moisture. Set aside.
- Add a small drizzle of olive oil if needed. Stir in minced garlic and cook for about 30 seconds until fragrant. Deglaze the pan with vegetable broth, scraping up any browned bits.
- Stir in heavy cream, grated parmesan, Italian seasoning, chili flakes (if using), and black pepper. Simmer for 2 minutes, stirring until smooth and slightly thickened.
- Return mushrooms, onions, and spinach to the skillet. Add drained pasta and toss well to coat in the sauce. Adjust seasoning and add more parmesan if desired.
- Serve hot with extra parmesan and red pepper flakes on top.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add grilled chicken or rotisserie chicken for extra protein.
- If the sauce thickens too much, stir in a splash of broth, cream, or reserved pasta water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 540 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 65 mg