Spinach Mushroom Pasta Skillet
A quick and flavorful Spinach Mushroom Pasta Skillet made with farfalle, sautéed mushrooms, garlic, fresh spinach, parmesan, and olive oil for an easy vegetarian dinner.
4 Servings
Ingredients
- 14 oz 400 g farfalle pasta
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 14 oz 400 g mushrooms, sliced
- 10 oz 300 g fresh spinach
- 1/2 cup 125 ml low-sodium vegetable broth as needed
- Fresh cracked black pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 teaspoon red chili pepper flakes optional
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain the pasta once cooked and set aside.
Sauté the Mushrooms
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for approximately 3 minutes, or until lightly browned.
Add Garlic and Deglaze
- Add the minced garlic to the skillet and cook for an additional 30 seconds. Deglaze the pan with a small amount of vegetable broth, scraping up any browned bits. Reduce the heat and allow the mixture to simmer for 1–2 minutes. Transfer the mushrooms to a plate and set aside.
Cook the Spinach
- In the same skillet, add the fresh spinach. Cook for approximately 2 minutes, or until the spinach is fully wilted. Season lightly with black pepper.
Combine and Finish the Dish
- Return the mushrooms to the skillet. Add the drained pasta and mix to combine. Stir in the grated parmesan cheese, remaining tablespoon of olive oil, and Italian seasoning. Toss until the pasta is evenly coated. Serve with red chili flakes and additional parmesan, if desired.
Notes
To prepare this Spinach Mushroom Pasta Skillet as a gluten-free dish, substitute the farfalle pasta with a certified gluten-free pasta variety. Ensure the vegetable broth and parmesan cheese are labeled gluten-free, as some brands may contain additives or cross-contamination.