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Garlic Mushroom and Spinach Farfalle

An elegant yet quick vegetarian pasta dish featuring golden sautéed mushrooms, wilted spinach, and sweet red onions tossed with bow-tie pasta in a light garlic parmesan sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Italian, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 oz farfalle pasta bow-ties
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter divided
Vegetables
  • 1 lb cremini mushrooms sliced
  • 1 small red onion thinly sliced
  • 3 cloves garlic minced
  • 4 cups fresh baby spinach
Sauce & Garnish
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup white wine optional, for deglazing
  • 1 pinch salt and pepper to taste

Equipment

  • Large pot for boiling water
  • Large Skillet or Sauté Pan
  • Colander
  • Chef's knife

Method
 

  1. Bring a large pot of salted water to a boil. Cook farfalle until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sear until browned (approx 5-6 mins). Remove and set aside.
  3. Add remaining butter to the skillet. Sauté red onions until soft, then add garlic and cook for 1 minute.
  4. Deglaze pan with white wine (if using) or a splash of broth. Return mushrooms to the pan.
  5. Add fresh spinach and toss until just wilted.
  6. Add the cooked pasta, reserved pasta water, and Parmesan cheese. Toss vigorously until creamy and coated.
  7. Season with salt and pepper to taste. Serve immediately.

Notes

Do not overcrowd the pan when cooking mushrooms to ensure they brown rather than steam. Use fresh spinach for the best texture.