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Farfalle pasta with mushrooms and spinach
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5 from 4 votes

Farfalle Pasta with Mushrooms and Spinach

Farfalle pasta with mushrooms and spinach: comfort food at its best. Filling and flavorful with just enough creaminess to feel decadent!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: easy, stove-top, under 30 minutes
Servings: 4
Calories: 428kcal
Author: Veronique Eichler

Ingredients

Instructions

  • 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.
    Farfalle pasta with mushrooms and spinach
  • 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.
    Farfalle pasta with mushrooms and spinach

Nutrition

Calories: 428kcal | Total Carbohydrate: 52g | Protein: 17g | Total Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 380mg | Potassium: 716mg | Dietary Fiber: 4g | Total Sugars: 5g | Vitamin A: 2767IU | Vitamin C: 14mg | Vitamin D: 0.3µg | Calcium: 215mg | Iron: 3mg | Includes Added Sugar: 0g