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Creamy mushroom spinach pasta

Creamy Mushroom Spinach Pasta

Farfalle tossed in a creamy sauce of browned cremini mushrooms, onion, garlic, vegetable broth, half and half and Parmesan with baby spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz farfalle bowtie pasta
  • 1 cup reserved pasta water
Sauce and Vegetables
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small yellow onion diced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 3/4 cup vegetable broth
  • 1 cup half and half or heavy cream
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1/2 cup Parmesan cheese grated
  • 4 cups baby spinach
  • salt and pepper to taste

Method
 

  1. Cook the farfalle in salted water until al dente. Reserve 1 cup pasta water and drain.
  2. Heat the oil and butter, cook the onion 3 to 4 minutes, then the mushrooms 6 to 8 minutes until golden. Add the garlic for 30 seconds.
  3. Add the broth and scrape the pan. Simmer 2 minutes, then add the half and half and seasonings and simmer 3 to 4 minutes.
  4. Stir in the Parmesan, then the spinach until wilted. Season.
  5. Toss the pasta in the sauce with pasta water as needed and serve.

Notes

Use vegetable broth and vegetarian Parmesan for a vegetarian dish. Leftovers keep 3 days.