Sometimes you try to make a recipe healthier but the result is disappointing. This farfalle pasta with mushrooms and spinach is proof that it doesn’t have to be the case. Indeed, the first time I made it, it exceeded my expectations. And I can even say now that it is better than the original recipe.
The inspiration for it was my Creamy mushroom and spinach pasta, that’s already quite healthy because it only has a small amount of cream. But I wanted to make it without cream, as my husband explained that in Italy he used to eat pasta ai funghi (pasta with mushrooms) that was delicious and had no cream in it. So, I figured, who needs the cream?
What pasta should you use?
A good whole wheat pasta is recommended for this recipe. Whole wheat gets you extra fiber and nutrients compared to regular. As for the shape, I find that farfalle (bowties) are ideal, they combine really well into the mushroom and spinach mix. When I can get it, Delallo whole wheat farfalle is one of my top choices. But if you have another preference, I won’t stop you!
If you are gluten sensitive, you could try a gluten free pasta but I have not tested this recipe with it.
Any kind of mushroom would work to make this farfalle pasta with mushrooms and spinach. I used baby portabella this time, but white mushrooms would works as well. And if you have some tasty wild mushrooms on hand, this dish would be even better.
If you have no shallots, you could use about 1/4 cup of red onion or a mild yellow onion. Just don’t skimp on the garlic!
As for the cheese, an authentic Parmigiano Reggiano is best to bring out the most flavor with the least amount of cheese. However if you can’t afford it (it’s pricey), a regular Parmesan cheese is fine. Just do yourself a favor and buy it as a block, not pre-shredded. Shredded or grated Parmesan usually includes added ingredients to prevent caking.
This is a very easy recipe and so tasty you will want to make it on repeat!
Try these other recipes:
Farfalle pasta with mushrooms and spinach
- 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)
- In a large stock pot, bring water to a boil to cook the pasta. Add salt to taste.
- While the water is heating, clean mushrooms with a paper towel and slice them.
- Mince shallot and garlic.
- Heat a large sauté pan on medium heat. Add 2 tbsp olive oil. Add shallots, garlic and mushrooms. Toss well and cook for a minute until mushrooms start to brown.
- Add a large pinch of salt and continue cooking until mushrooms are cooked through and liquid is evaporated.
- Chop spinach coarsely.
- Add pasta to the boiling water and cook according to package instructions for al dente. Once cooked, reserve 1/4 cup of the cooking water and drain the pasta.
- Add the spinach to the pan on top of the mushrooms and toss.
- Pour the hot pasta and reserved water on top. The heat from the pasta will finish wilting the spinach.
- Once spinach is wilted, add most of the shredded cheese (reserve a couple tablespoons for serving) and toss well until melted.
- Serve topped with a bit of extra cheese and a drizzle of olive oil.