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Farfalle pasta with mushrooms and spinach is one of those simple dishes that proves you don’t need heavy sauces to make a satisfying meal. This recipe skips the cream entirely and still delivers great flavor — it’s now a regular in our dinner rotation.
The inspiration came from my Creamy Mushroom and Spinach Pasta, which already uses only a little cream. But my husband reminded me of the pasta ai funghi he enjoyed in Italy, where the mushrooms shine without any cream at all. That was all the encouragement I needed to try a lighter version. It turns out this one is even better.
Using whole wheat farfalle pasta adds extra fiber and a hearty bite that works beautifully with the sautéed mushrooms and spinach. Whether you call it farfalle or bow tie pasta, this dish is easy, fast, and perfect for weeknights.
Ingredients
Here’s what you’ll need to make this spinach and mushroom farfalle pasta:
- Whole wheat farfalle pasta (bow tie pasta)
Whole wheat adds fiber and nutrients. I often use Delallo whole wheat farfalle. - Mushrooms
Baby portabella (cremini), white mushrooms, or a mix of wild mushrooms all work well. - Fresh spinach
Adds color and flavor. Coarsely chop it so it blends easily into the pasta. - Shallot
Provides a subtle, sweet base flavor. - Garlic
Essential for depth of flavor. - Extra virgin olive oil
Used for both cooking and finishing the dish. - Parmigiano Reggiano
Adds salty, rich flavor. If unavailable, a good block of Parmesan works well. - Thyme
Adds herbal notes. Use fresh if you have it, or dried works too. - Salt and pepper
To taste.
How to Make Farfalle with Mushrooms & Spinach
This easy pasta comes together in under 30 minutes — perfect for a weeknight dinner.
Here’s how you’ll make it:
- Cook whole wheat farfalle pasta.
- Sauté shallot, garlic, thyme, and mushrooms in olive oil.
- Wilt spinach into the mushroom mixture.
- Toss with cooked pasta, reserved pasta water, and Parmesan.
- Finish with extra Parmesan and olive oil.
Advance Prep & Storage
- Make ahead: You can slice the mushrooms and chop the spinach a few hours ahead to save time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop with a splash of water or olive oil to loosen the pasta.
FAQ
Can I use regular pasta instead of whole wheat farfalle?
Yes. Regular farfalle (bow tie pasta) works just as well if you prefer it. I like to use whole wheat pasta here for a bit more fiber and nutrients, but both versions taste great.
Can I make this gluten-free?
You can substitute a good-quality gluten-free pasta, though I haven’t tested this version with one.
What other vegetables can I add?
Roasted bell peppers or halved cherry tomatoes would work well in this farfalle pasta. They add sweetness and color without overpowering the mushrooms and spinach.
Substitutions & Tips
- Mushrooms: You can use any type of mushroom in this recipe. I typically use baby portabella (cremini), but white mushrooms or a mix of wild mushrooms would work beautifully and add even more flavor.
- Shallots: No shallots? You can use about 1/4 cup of finely chopped red onion or a mild yellow onion instead. Just don’t skip the garlic — it’s key to the flavor of this dish.
- Cheese: Authentic Parmigiano Reggiano brings the most flavor with the least amount of cheese. If that’s not in your budget, a good block of Parmesan works well. Avoid pre-shredded or grated Parmesan — it often contains anti-caking agents that affect texture and melting.
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Farfalle Pasta with Mushrooms and Spinach
Equipment
Ingredients
- 8 oz farfalle pasta (whole wheat pasta)
- 1 shallot, chopped
- 1/4 cup garlic, minced
- 1/4 cup extra virgin olive oil (reserve 2 tbsp for serving)
- 1 lb mushrooms (white or portabella)
- 4 oz fresh spinach coarsely chopped.
- 1/2 cup Parmigiano Reggiano shredded (reserve 2 tbsp for serving)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
Instructions
- Bring a large pot of salted water to a boil. Cook whole wheat farfalle pasta until al dente. Reserve 1/4 cup of the cooking water, then drain pasta.
- While pasta cooks, clean mushrooms and slice them. Mince shallot and garlic.
- Heat a large sauté pan over medium heat. Add 2 tbsp olive oil. Sauté shallot, garlic, thyme, and mushrooms for 1 minute, stirring.
- Add a large pinch of salt and continue cooking until mushrooms are browned and liquid has mostly evaporated.
- Coarsely chop spinach. Add it to the pan with the mushrooms and toss gently.
- Add hot pasta and reserved cooking water to the pan. The heat will wilt the spinach.
- Once spinach is wilted, stir in most of the Parmesan cheese. Toss well to melt the cheese and coat the pasta.
- Serve with a sprinkle of extra Parmesan and a drizzle of remaining olive oil.
Amazing! Creative! Delicious! Must have more!
Loved this Recipe, I guessed the amount of parmesan.. but thoroughly enjoyed…
I’m glad you enjoyed it, Carolyn!
Added a squeeze of fresh lemon & garnished with red chili flakes for a little spice. It was absolutely delicious!
Thank you! Glad you liked it, and these are great additions!
I loved it. My husband, who doesn’t like veggies, liked it. I had to add extra cheese to his though. I added lemon because I thought it needed acid. I will definitely make this again.
I’m glad you both liked it, Jacqueline! It’s always a win when you can find a meatless meal that pleases people who think they don’t like veggies 😉
When is the thyme added?
Hi Andrea! Thanks for bringing this omission to my attention! The thyme is added with the shallot, garlic and mushrooms. I have corrected the recipe steps to reflect that. Sorry!
I have an entire bag of farfalline that I need to use at some point. Admittedly, they’re itty bitty. Can this be subbed for the regular farfalle?
Hi Jo! You can definitely use this smaller pasta if you’d like.
Enjoy!
I don’t see where you add the 1/4 cup of olive oil. Only the 2 T
Hi Rose!
The extra 2 tbsp of olive oil are for drizzling on the plate just before serving, as indicated in step 11!
Hope you enjoy the recipe.