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Creamy Mushroom and Spinach Farfalle

Tender bowtie pasta tossed in a rich and luxurious creamy Parmesan sauce packed with browned mushrooms, wilted baby spinach, and tangy sun-dried tomatoes. A quick and comforting 30-minute meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Base
  • 1 lb farfalle (bowtie) pasta uncooked
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
Vegetables & Sauce
  • 1 lb cremini mushrooms sliced
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 4 cups fresh baby spinach
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 0.5 tsp salt plus more for pasta water
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large pot for boiling pasta
  • Large deep skillet or Dutch oven
  • Colander
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to a boil and cook the farfalle until al dente. Reserve ½ cup of pasta water, then drain.
  2. Meanwhile, melt butter with olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until deeply browned, about 7-9 minutes.
  3. Reduce heat to medium, add minced garlic, and cook for 1 minute until fragrant.
  4. Pour in the heavy cream and simmer for 2-3 minutes to slightly thicken.
  5. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
  6. Add the baby spinach and chopped sun-dried tomatoes, stirring until the spinach is wilted, about 1-2 minutes.
  7. Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water to thin the sauce if necessary.
  8. Serve immediately, garnished with extra Parmesan and black pepper.

Notes

For a protein boost, add grilled chicken or shrimp. Use freshly grated Parmesan for the smoothest sauce.