Homemade Parmesan Spinach Mushroom Pasta
When I want a meal that feels like a warm hug but doesn't require hours over a hot stove, this Parmesan Spinach Mushroom Pasta Skillet is my absolute favorite. The aroma of earthy mushrooms sautéing in garlic is enough to make anyone’s mouth water, and the way the fresh spinach wilts into the crannies of the bow-tie pasta creates a perfect bite every time
Ingredients
- 12 oz Farfalle bow-tie pasta
- 10 oz Baby Bella mushrooms sliced
- 5 oz Fresh baby spinach
- 3 cloves Garlic minced
- ½ cup Freshly grated Parmesan cheese
- 2 tbsp Extra virgin olive oil
- ½ tsp Red pepper flakes
- ¼ cup Reserved pasta water
- Salt and black pepper to taste
Instructions
- Cook the farfalle in a large pot of boiling salted water until al dente. Reserve ¼ cup of the pasta water, then drain.
- While the pasta is boiling, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5–6 minutes until browned and tender.
- Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
- Add the cooked pasta and the fresh baby spinach to the skillet.
- Pour in the reserved pasta water and toss everything together over medium heat until the spinach has wilted.
- Remove from the heat and sprinkle in the Parmesan cheese. Toss well until the cheese has melted into a light sauce.
- Season with additional salt and pepper to taste. Serve immediately while hot.